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Bobby’s Lighter Chicken Creole Burgers with Bayou Mayo

By Bobby Deen
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10

Ingredients

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

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 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 °F, 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.