Welcome! Subscribe now to view all shows. Login / Learn More
 

More Views

More Views

Bobby's Lighter Chicken Creole Burgers with Bayou Mayo Recipe by Bobby Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving

Bobby's Lighter Chicken Creole Burgers with Bayou Mayo Recipe by Bobby Deen

Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving

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 cloves garlic, finely chopped
  • 1 lb ground chicken breast
  • 3/4 teaspoon paula deen creole pepper blend, or other creole seasoning, divided
  • 4 whole-wheat hamburger buns, split
  • 1/2 cup light mayonnaise
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon lemon juice

Preparation

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 1/2 teaspoon 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 degrees F, 6 -€“ 7 minutes on each side.

Meanwhile, to make the Bayou Mayo, combine the mayonnaise, chives, lemon juice, and 1/4 teaspoon pepper blend. Serve the burgers in the buns topped with the Bayou Mayo.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product