131 Fewer Calories
14g Less Fat
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
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)
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
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