Ingredients

For the burger:
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

For the 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.

Recipe Courtesy of Bobby Deen and the Paula Deen Test Kitchen