Bobby’s Lighter Chicken Creole Burgers with Bayou Mayo

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Bobby’s Lighter Chicken Creole Burgers with Bayou Mayo

By Bobby Deen

131 Fewer Calories
14g Less Fat

Ingredients

2 teaspoons olive oil
1 small Vidalia onion, finely chopped
1/4 pound mushrooms, chopped
1/2 red or green bell pepper, finely chopped
1 celery rib, finely chopped
2 garlic cloves, finely chopped
1 pound ground chicken breast
1/2 teaspoon Paula Deen Creole Pepper Blend (or other creole seasoning)
4 whole-wheat hamburger buns, split

Bayou Mayo
1/2 cup light mayonnaise
1 tablespoon chopped fresh chives
1 teaspoon lemon juice
1/4 teaspoon Paula Deen Creole Pepper Blend (or other creole seasoning)

Directions

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, mushrooms, bell pepper, celery, and garlic. Cook, stirring occasionally, until the vegetables are very tender, about 8 min. Remove from heat; transfer to a large bowl. Let cool 5 minutes.

Add the chicken and pepper blend to the onion mixture, stirring well to combine. Shape into 4 (3-inch round) patties.

Spray a nonstick ridged grill pan with nonstick spray and set over medium heat. Add the patties and cook, turning occasionally, until an instant-read thermometer inserted into the side of a burger registers 165°F, 6 – 7 minutes on each side.

Meanwhile, to make the Bayou Mayo, combine the mayonnaise, chives, lemon juice, and pepper blend. Serve the burgers in the buns topped with the Bayou Mayo.

Prep Time:  15 min
Cook Time:  15 min
Difficulty:  Easy
Servings:    4

Per Serving: (1 Burger with 2 tablespoons Bayou Mayo) 382 Cal (38% from Fat, 33% from Protein, 29% from Carb); 32 g Protein; 16 g Tot Fat; 3 g Sat Fat; 5 g Mono Fat; 28 g Carb; 3 g Fiber; 5 g Sugar; 74 mg Calcium; 3 mg Iron; 880 mg Sodium; 66 mg Cholesterol

Test Kitchen Tip: The “Trinity” is a well-known mixture of chopped onion, celery, and sweet bell pepper used in many fine Southern dishes. Since ground chicken is so lean, Bobby added mushrooms to the mixture to keep these tasty burgers moist and delicious. To save on prep time, use a food processor and pulse to coarsely chop before adding the vegetables to the skillet.

Original recipe courtesy Paula Deen:  Creole Burgers with Bayou Mayonnaise
Lightened Up recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen

Bobby Deen is the younger son of celebrity chef Paula Deen. Like older brother Jamie, the Savannah resident has helped shape the Deen media empire with a series of highly successful commercial collaborations, ranging from three best selling cookbooks to the series Road Tasted on the Food Network, and the award winning Lady and Sons Restaurant in Savannah. On a personal side, he was also named one of People Magazine’s Most Eligible Bachelors in 2007.

Read More From Deen Bros.

Read More From Deen Bros Take it Lighter.

Read More From Bobby Lightens It Up.

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Leave a Comment

Reader Comments:

54321

I loved this recipe! The burgers are really flavorful and moist. Thanks, Bobby!

By Celeste on February 14, 2013

Hi Bobby do you wanna come cook for me sugar ?? lol Seriously the burgers are great

By Deana on September 05, 2010

Bobby, I love your “lighter” recipes. I work for the Sara Lee Center for Women’s Health at Forsyth Medical Center in Winston-Salem, North Carolina. Would you consider coming to our conference center at the medical center to do a talk and/or cooking demonstration about lighter cooking? I’m sure that women from a large geographic area would come - Charlotte, Greensboro, etc. Email or call me if you’re interested - 336-718-3781. Keep up the good work! P.S. I love your mom’s books and recipes, too. She is an amazing woman and such a positive role model for women. We’d love to host her, too. Take care - hope to hear from you.

By Cynthia Charles on August 29, 2010

LLLoovved it. I am going to make it this weekend with lamb and mint. The mayo was de-lis-ous. I am going to mint and lime in the mayo. can not wait. I need you to make a cook book with the lighter recipes…it would be a great seller. Love you guys

By Derrick Marks on August 28, 2010

MACRONI SALAD
COOK MAC AND RUN UNDER COOL WATER ADD TOMATO,ONION, CUCUMBER OR WHAT EVER YOU EAT IN GARDEN SALAD AS MUCH AS YOU WANT THEN ON SIDE MIX I/4 C MAYO,1 C SUGAR ,2 TBS VINEGAR THEN ADD MORE OR LESS SUGAR OR VINEGAR TO YOUR TASTE STIR TILL RUNNY POUR OVER SALAD LET CHILL FOR AN HOUR OR MORE THE LONGER YOU WAIT THE BETTER IT IS

By JULIA on August 26, 2010

tried this , was great…loved it so did my family

By robin kennedy on August 26, 2010

I really do like the recipes. Paula you are one great woman and I would like to hear from you on more recipes. I am going to try the recipes and see if my family will enjoy them. About a couple of years ago you had a recipe that you made with the large shells. I just can’t remember the name of the recipe and how to put them together. If you could send me the recipe I would really be greatful.
Thank you
Leora

By Leora on August 26, 2010

I can’t wait to try this recipe, but I was wondering one thing.  Since I have never purchased ground turkey or chicken due to the fat they add when doing so… among other things…. The recipe calls for ground chicken breast and I don’t recall seing ground chicken breast in my grocery.  Do you grind the breast yourself?  I could use my kitchenaid and grind the meat, but without fat or eggs will the meat hold together?

By Paula on August 26, 2010

Lots more light Paula recipes please. Bobby knows what we need to try and eat healthy.

By Joji Todd on August 26, 2010

Sounds great, Bobby- think I might try this with turkey, too smile

By Anne on August 26, 2010

I served this recipe last night, and was this ever great!  I made only one substitute, with that being using 93/7 ground turkey instead of ground chicken.  This will be made up ahead of time, frozen, and ready to serve in this home!

By Glynis Maruk on August 26, 2010

This recipe is so good for me i,m a diebetic and really have to watch my carbs send me more.

By Annie Adelle Scott on August 24, 2010

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