Chicken and Blue Cheese Burgers

By alyson mance
March 16, 2012
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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

  • 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.

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