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Monday, November 2, 2009

Buffalo Blue Cheese Chicken Burgers

These are my new favorite burgers. They are so flavorful, moist, and filling and are a great twist on your everyday burger. They make a perfect, simple Friday night meal served with oven fries. I like to eat "bad" on the weekends so this meal makes me feel like I am eating bad but with still staying in my daily point values.

This recipe makes 4 burgers, I usually just cook them all up and then we will have the leftovers later on in the week. The flavors in the burgers really meld together in the fridge and they are almost better the second time around.

Update 7/21/10: These burgers continue to be a staple at our house. They are just so yummy and I love anything that is "Buffalo-style".


Ingredients:
2 sprays cooking spray
1/4 cup barbecue sauce
1 1/2 tsp hot pepper sauce (like Frank's Red Hot - I use way more than this, we like it spicy*)
1 pound uncooked ground chicken breast
1/2 cup scallion(s), sliced
1/4 cup celery, chopped
1/4 cup dried bread crumbs, plain-variety (I usually have Italian seasoned bread crumbs on hand and they work just fine)
2 tsp minced garlic
1/2 tsp table salt
4 mixed-grain hamburger rolls
2 cups romaine lettuce, shredded
1 large tomato, cut into 8 slices
2 tbsp blue cheese, crumbled


Directions:
Off heat, coat a grill or grill pan with cooking spray; preheat to medium-high.

In a small bowl, combine barbecue sauce and hot pepper sauce. In a medium bowl, combine chicken, 1 tablespoon of barbecue sauce mixture, scallion, celery, bread crumbs, garlic and salt.

Using wet hands (to prevent mixture from sticking), form chicken mixture into four 1/2-inch-thick patties; brush top of burgers with some remaining barbecue sauce mixture.


Place burgers on grill, sauce side down; brush tops of burgers with remaining sauce. Grill, turning once, until cooked through, about 10 minutes. Lightly toast open-faced buns on grill during last minute of cooking.


To serve, place 4 bun bottoms on each of 4 plates. Top each with 1/2 cup of shredded lettuce, 2 tomato slices, a burger, 1/2 tablespoon of cheese and a bun top (cheese will melt a little from hot burger).

*I use about a tbsp of Frank's Red Hot in the sauce mixture and then add a bit more to the meat itself. That kicks it up a notch.


Serves: 4
Points: 6



Linked to Blessed with Grace Tempt My Tummy Tuesday.

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2 Comments:

Blogger Sara said...

I made these last night with a few modifications--used ground lean turkey breast, a red onion instead of shallots and feta instead of blue cheese. They were really really good and got the stamp of approval from the hubby too!

November 4, 2009 at 11:06 AM  
Blogger Christina said...

Yum! That sounds like a great variation, I should try it!

November 4, 2009 at 3:35 PM  

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C + C Marriage Factory: Buffalo Blue Cheese Chicken Burgers

Buffalo Blue Cheese Chicken Burgers

These are my new favorite burgers. They are so flavorful, moist, and filling and are a great twist on your everyday burger. They make a perfect, simple Friday night meal served with oven fries. I like to eat "bad" on the weekends so this meal makes me feel like I am eating bad but with still staying in my daily point values.

This recipe makes 4 burgers, I usually just cook them all up and then we will have the leftovers later on in the week. The flavors in the burgers really meld together in the fridge and they are almost better the second time around.

Update 7/21/10: These burgers continue to be a staple at our house. They are just so yummy and I love anything that is "Buffalo-style".


Ingredients:
2 sprays cooking spray
1/4 cup barbecue sauce
1 1/2 tsp hot pepper sauce (like Frank's Red Hot - I use way more than this, we like it spicy*)
1 pound uncooked ground chicken breast
1/2 cup scallion(s), sliced
1/4 cup celery, chopped
1/4 cup dried bread crumbs, plain-variety (I usually have Italian seasoned bread crumbs on hand and they work just fine)
2 tsp minced garlic
1/2 tsp table salt
4 mixed-grain hamburger rolls
2 cups romaine lettuce, shredded
1 large tomato, cut into 8 slices
2 tbsp blue cheese, crumbled


Directions:
Off heat, coat a grill or grill pan with cooking spray; preheat to medium-high.

In a small bowl, combine barbecue sauce and hot pepper sauce. In a medium bowl, combine chicken, 1 tablespoon of barbecue sauce mixture, scallion, celery, bread crumbs, garlic and salt.

Using wet hands (to prevent mixture from sticking), form chicken mixture into four 1/2-inch-thick patties; brush top of burgers with some remaining barbecue sauce mixture.


Place burgers on grill, sauce side down; brush tops of burgers with remaining sauce. Grill, turning once, until cooked through, about 10 minutes. Lightly toast open-faced buns on grill during last minute of cooking.


To serve, place 4 bun bottoms on each of 4 plates. Top each with 1/2 cup of shredded lettuce, 2 tomato slices, a burger, 1/2 tablespoon of cheese and a bun top (cheese will melt a little from hot burger).

*I use about a tbsp of Frank's Red Hot in the sauce mixture and then add a bit more to the meat itself. That kicks it up a notch.


Serves: 4
Points: 6



Linked to Blessed with Grace Tempt My Tummy Tuesday.

Labels: , ,