Buffalo Chicken Burgers with Blue Cheese Dressing
¼ cup light sour cream
¼ cup reduced fat blue cheese crumbles
¼ teaspoon Worcestershire sauce
1 ½ pounds ground chicken
¼ cup hot pepper sauce
½ teaspoon celery salt (Optional)
¼ teaspoon poultry seasoning
½ teaspoon paprika
1 pinch cayenne pepper
or to taste
1 tablespoon hot pepper sauce
4 Kaiser rolls
4 leaves iceberg lettuce
½ cup diced celery
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.
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.
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).
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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