2 large celery ribs, thinly sliced on the diagonal
2 green onions, thinly sliced
2 tablespoons olive oil
1 tablespoon fresh lime juice
¼ teaspoon fine sea salt
For the Burgers:
1½ pounds ground chicken
½ red onion, very finely chopped
¼ cup fine dry breadcrumbs
½ cup Buffalo-style hot sauce, divided, plus more for serving
1 large egg
3 garlic cloves, minced or grated
¾ teaspoon fine sea salt
½ teaspoon black pepper
2 tablespoons preferred vegetable oil
For Serving:
1 package MANN™ Better Crunch Lettuce
½ cup prepared blue cheese dressing
The Method
The Method
The Method
In a medium bowl stir to combine celery, green onions, oil, lime juice, and salt. Set aside.
In a large bowl combine chicken, onion, breadcrumbs, 2 tablespoons hot sauce, egg, garlic, salt, and pepper. Use your hands to mix everything together until well combined. Divide mixture into 8 portions and shape each portion into a patty about ¾” thick.
Heat oil in a large nonstick skillet over medium heat. Add burger patties (if needed, cook burgers in 2 batches to avoid crowding) and cook until browned on the bottom, about 5 minutes. Flip and brown second side. While patties are still in the skillet, brush on both sides with remaining hot sauce, flipping and brushing the patties a few times. When they are cooked through, the internal temperature of the patties should reach 160℉.
Serve patties between lettuce leaves, topped with celery relish, blue cheese dressing, and more hot sauce if desired.
