Recipe Courtesy of Paula DeenServings: 8
Prep Time: 15 min
Cook Time: 10 min
Difficulty: Easy
1 medium Vidalia onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, finely chopped
2 lb ground chicken
1 egg
1/2 cup bread crumbs
2 teaspoons Paula Deen Creole Pepper Blend
Salt and Pepper to taste
8 hamburger buns
Bayou Mayo
1 cup mayonnaise
1 teaspoon Paula Deen Creole Pepper Blend
1 lemon, juiced
1 tablespoon chives, finely chopped
Lightly spray a saute pan with a non stick cooknig spray. In the prepared pan, saute the onion, garlic and bell pepper until tender. Set aside and allow to cool completely.
In a large bowl, combine the chicken and cooled mixture. Add the egg, bread crumbs, and Paula Deen Creole Pepper Blend. Mix all together well, and form into 8 patties. Salt and pepper each patty.
Spray a large skillet with non stick cooking spray and cook burgers until done, about 5 minutes on each side.
While burgers are cooking, prepare Bayou Mayo.
Bayou Mayo
In a small mixing bowl, combine all ingredients and stir.
To assemble burgers, place patty on bun half, top with generous dollop of Bayou Mayo. Put top bun over chicken burger and serve!
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I will have to try this, we don't have food like this on the west coast Canada.
By Natasha on September 15, 2011
By Anonymous on March 30, 2011
Dear Paula I just wanted to say that i used your thanksgiving dressing recipe a couple years ago. It is now a family favorite of ours. I got the recipe from your show. So for thanksgiving i always make the dressing for our dinner. Thank you for sharing your recipes. I look forward to trying many more of them. Sincerely 1 of your biggest fans, Angela Galloway
By Angela Galloway on January 15, 2011
By Anonymous on November 08, 2009
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Join Paula, Bobby and Jamie for a book signing at the Lady and Sons restaurant in Savannah from 2 to 4 pm.
Join Paula, Bobby and Jamie for a book signing at Uncle Bubba’s Oyster House in Savannah from 10 am to 12 pm.
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