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

Level: Easy

Time: 35 MINUTES

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  • 2 teaspoons olive oil
  • 1 small Vidalia onion, finely chopped
  • 1/4 lb mushrooms, chopped
  • 1/2 red or green bell pepper, finely chopped
  • 1 rib celery, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 lb ground chicken breast
  • 3/4 teaspoon Creole seasoning, divided
  • 4 whole-wheat hamburger buns, split
  • 1/2 cup light mayonnaise
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon lemon juice


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°, 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.

Bobby's Lighter Chicken Creole Burgers with Bayou Mayo


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