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Bobby’s Lighter Chicken Creole Burgers with Bayou Mayo

By Deen Brothers


Difficulty: Easy

Prep time: 15 min

Cook time: 15 min

Servings: 4 servings


  • 2 teaspoons olive oil
  • 1 small Vidalia onion
  • 1/4 pound mushrooms
  • 1/2 red
  • 1 celery rib
  • 2 garlic cloves
  • 1 pound ground chicken breast
  • 1/2 teaspoon Paula Deen Creole Pepper Blend or other creole seasoning
  • 4 whole-wheat hamburger buns
  • 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.

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