Chicken and Blue Cheese Burgers

March 16, 2012

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

Makes: 4 burgers

Ingredients

  • 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
In This Recipe

Directions

  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.

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Reviews (1) Questions (0)

1 Review

elaine May 7, 2014
It's an awesome recipe ! And I am making it nearly every week. With some changes: I use garlic powder, fresh dill instead of tarragon and rosemary. Also, I buy chunck-wedge of blue cheese, and crumble it myself. Sometimes fry some bacon and use part of it's fat in the mixture. I use dry metal ice cream scoop to form patties. Use nonstick new 12" skillet with very little O.O. at the start only-patties contain enough fat as it is already. A must try recipe ! Thank you very much, Ms. Alyson !