Buffalo Chicken Burger

By charlotteh371

Ingredients

• 4 celery stalks, cut diagonally into 1-in. pieces (about 1 cup)
• 1/2 cup very thinly sliced red onion
• 1/4 cup packed fresh flat-leaf parsley, roughly chopped
• 1 tbsp. red wine vinegar
• 1/2 tsp. lemon zest (from 1 lemon)
• 3 tbsp. plus 1 tsp. olive oil, divided
• 1 tsp. kosher salt, divided
• 1/2 tsp. black pepper, divided
• 2 oz. blue cheese, crumbled (about 1/2 cup)
• 1 tbsp. unsalted butter
• 1/3 cup minced yellow onion
• 2 garlic cloves, minced
• 2 tsp. hot sauce plus more for garnish
• 1/2 tsp. dried thyme
• 1/2 tsp. crushed red pepper
• 1 1/4 lb. coarsely ground chicken
• 4 brioche or potato buns, toasted

Preparation

Step 1

1. Toss together celery, red onion, parsley, vinegar, lemon zest, 2 tablespoons oil, ½ teaspoon salt and ¼ teaspoon black pepper in a large bowl. Add blue cheese; gently toss to combine. Set aside.

2. Heat butter and 1 teaspoon oil in a small skillet over medium high until butter melts. Add onion and ½ teaspoon salt; cook, stirring occasionally, until tender, about 2 minutes. Stir in garlic; cook, stirring constantly, until onion is golden and tender, about 1 minute. Stir in hot sauce, thyme, red pepper and ¼ teaspoon pepper. Transfer to a large bowl; cool to room temperature, about 10 minutes.



3. Add chicken to onion mixture; using damp hands, gently mix until combined. (Don’t overmix.) Shape mixture into 4 patties. Using your thumb, make an indentation in the center of each patty.

4. Rub patties with remaining oil. Heat a nonstick grill rack on the grill over medium heat. Cook patties, working in batches if needed, until bottoms are browned, about 3 minutes. Turn and cook until browned, firm and juices run clear, about 3 minutes.

5. Place 1 burger on each bottom bun, and top each with about ½ cup slaw and additional hot sauce if desired. Cover with top buns, and serve.