BOBBY'S LIGHTER CHICKEN CREOLE BURGERS WITH BAYOU MAYO RECIPE BY BOBBY DEEN

Bobby's Lighter Chicken Creole Burgers with Bayou Mayo Recipe by Bobby Deen image

Provided by @MakeItYours

Number Of Ingredients 15

LEVEL: EASY
TIME: 35 MINUTES
Ingredients
2 teaspoons olive oil
1 small Vidalia onion, finely chopped
1/4 lb mushrooms, chopped
1/2 red or green bell pepper, finely chopped
1 rib celery, finely chopped
2 cloves garlic, finely chopped
1 lb ground chicken breast
3/4 teaspoon Creole seasoning, divided
4 whole-wheat hamburger buns, split
1/2 cup light mayonnaise
1 tablespoon fresh chives, chopped
1 teaspoon lemon juice

Steps:

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°, 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.