Chicken and Blue Cheese Burgers

By • March 16, 2012 1 Comments

15 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: With the recent influx of herbs - basil from my friend’s mom’s garden and fresh rosemary, tarragon and thyme from a vegetable stock-making project - i had to find good ways to use them before they went bad. Ground white-meat chicken has a tendency to become super dry unless carefully monitored, so I used blue cheese and mayo in the burger blend to keep it moist. As a result, these burgers stay juicy without the aid of condiments. Skipping condiments cuts down on fat and sugar - everybody wins! Using leftover basil instead of lettuce also adds awesome flavor. alyson mance

Advertisement

Makes 4 burgers

  • 1 pound ground chicken breast
  • 2.5 teaspoons finely chopped garlic
  • 2 teaspoons chopped tarragon
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped rosemary
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/4 cup mayonnaise
  • 1/2 cup crumbled blue cheese
  1. Blend all ingredients in a large bowl and use your hands to form 4 patties.
  2. Place patties in a large, oiled pan over medium-high heat (or on a greased grill, if making outside). Because there is cheese in the burgers, make sure you use either a non-stick pan or enough oil to keep the burgers from sticking. Cook until both sides have browned, about 3 minutes per side, until the meat is white and juices run clear.

More Great Recipes:
Sandwiches|Entrees|Chicken|Burgers