This recipe appears in:Spicy Buffalo Chicken Burgers
Notes: Flavor and juiciness was a priority with these burgers, so I added butter to the mix. To make the breadcrumbs, I pulsed a slice of white bread. I tested these burgers on a grill, grill pan, and flat skillet; ultimately, I found that a flat skillet or cast iron pan is the best tool to accommodate the soft texture of the raw burger patties.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
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- 1/4 cup milk
- 1/8 teaspoon salt
- 1/3 cup plain fresh breadcrumbs (see note above)
- 24 ounces ground chicken
- 1/2 cup hot sauce (such as Tabasco), divided
- 4 tablespoons (2 ounces) unsalted butter, melted and cooled
- 2 ounces blue cheese, crumbled
- 1/2 cup mayonnaise
- 1 teaspoon vegetable oil
- 4 hamburger buns
- 2 stalks celery, finely chopped (about 2/3 cup)
- Iceberg lettuce for garnish, optional
- Tomato for garnish, optional
Stir milk and salt into bread crumbs in a medium bowl to moisten. Add chicken, 1/4 cup hot sauce, and butter, and mix gently with fingers until just combined (don't overmix). Chill until slightly firm, about 30 minutes. Shape into four patties that are just wider than the buns.
Stir blue cheese into mayonnaise; chill until ready to serve. Heat 1 teaspoon vegetable oil in skillet over medium heat until shimmering. Add patties and cook until cooked through (155°F), about 3 to 4 minutes per side, basting the second side with the remaining hot sauce as they cook. Transfer to a plate and wipe out skillet with paper towel.
Return skillet to heat and toast the flat sides of the buns in the empty pan. Serve the burgers with the blue cheese mayo, sprinkle with the chopped celery, and lettuce and tomato if desired.