Bobby’s Lighter Chicken Creole Burgers with Bayou Mayo

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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

Read More From Deen Bros.

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Reader Comments:

54321

thank you

By Bonita Carmean on December 11, 2013

54321

Paula, I love everything you cook. I have tried many recipes from your cooking show and one of your cookbooks. Look forward to trying more of your recipes.

By Shavon on May 25, 2012

54321

I've never followed a recipe for burgers before. I usually just mix the meat and whatever seasonings I choose, then cook it. But this time I tried your recipe, and I loved it! It's wonderful! Great way to sneak in some extra veggies, too! My store didn't have ground chicken, so I used ground turkey. I doubled the recipe, so I used 1 lb ground turkey breast, and 1 lb regular ground turkey. After I sauteed the veggies, I let them drain before mixing with the meat. The end result was still pretty wet. I'm not usually a mayo lover, but the Bayou Mayo got my attention. It was delicious on the burger, and I know I'll use it again. I loved the lemony tang! I don't have a grill pan like the one described in the directions, so I just used a skillet. I considered the George Foreman grill, but it seemed so wet that I decided to just cook them in a skillet. The end result was wonderful, and I can assure you I'll be making this again! Thank you!!

By Judy on January 01, 2012

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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love the table paula would look good on my new patio. so glad you are back. I hope to get there to see you in person one day.i will start tomorrow to find the patern form the tablecloth.
Gladys Rainesl in Savannah Style: A Spring Table for Two on April 13, 2014 at 7:45 pm

I just want to say this I don't even know if is the right page all I ever wanted to say to Paula Deen welcome back I have missed you. You are my favorite home down girls keep your head up and hang on and feel the love. P.S. from a woman of color.
in Chicken Salad: A Southern Staple on April 13, 2014 at 2:55 pm

I just love love love the table and flowers and am so glad that I can still access all of Paula's recipes, her family life, Bobby's lighter versions and Brandon's beautiful work. Truly thankful to see such beautiful tablescapes. You guys are my heros.
Patricia in Savannah Style: A Spring Table for Two on April 13, 2014 at 9:14 am