• 4servings
  • 15minutes
  • 374calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup light sour cream

  2. 1/4 cup reduced fat blue cheese crumbles

  3. 1/4 teaspoon Worcestershire sauce

  4. 1 1/2 pounds ground chicken

  5. 1/4 cup hot pepper sauce

  6. 1/2 teaspoon celery salt

  7. 1/4 teaspoon poultry seasoning

  8. 1/2 teaspoon paprika

  9. 1 pinch cayenne pepper, or to taste

  10. 1 tablespoon hot pepper sauce

  11. 4 Kaiser rolls, split

  12. 4 leaves iceberg lettuce

  13. 1/2 cup diced celery

Instructions Jump to Ingredients ↑

  1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the sour cream, blue cheese, and Worcestershire sauce together in a small bowl; set aside.

  2. Mix the ground chicken, 1/4 cup hot sauce, celery salt, poultry seasoning, paprika, and cayenne pepper together in a mixing bowl until evenly blended. Form into four 3/4-inch-thick patties.

  3. Cook the chicken burgers on the preheated grill 6 to 7 minutes until well marked. Spray the uncooked top of the burger with cooking spray, and flip the burgers over. Brush the cooked side with 1 tablespoon hot sauce, and continue cooking until no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  4. To assemble the burgers, place a lettuce leaf on each roll bottom. Top with a burger patty, then spoon on 2 tablespoons of blue cheese sauce, and 2 tablespoons celery. Place the top of the roll on top to finish the sandwich.


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