Wine Varietal: Chardonnay
8 oz. Bleu Cheese crumbled, divided (2 cups)
1/2 Cup Sour Cream
1 Tbsp. cider vinegar
1 Tbsp. Worcestershire sauce
1 lb. lean ground chicken
2 scallions, finely chopped
1 Celery stalk, finely chopped
1/2 cup of your favorite buffalo wing sauce
6 Challah rolls
6 Romaine leaves, thinly sliced carrot and celery sticks, for serving
In a medium bowl, stir together, 1 cup blue cheese, sour cream, vinegar and Worcestershire sauce until combined.
Preheat grill or grill pan over medium-high heat. Oil grates right before using. In a large bowl, mix together ground chicken, scallions, celery, 4 Tbsp. buffalo wing sauce and 3/4 cup blue cheese just until combined. Shape into 6 patties, about 4″ in diameter.
Grill burgers for 5 minutes or until browned; flip burgers and brush with remaining buffalo wing sauce. Grill 5/7 minutes more, or until browned and cooked through. (Temperature should read 165 F on instant read thermometer.) If desired, split rolls and place face-down on grill, turning to brown slightly about 1/2 minutes.
Place romaine and burgers on bottoms of rolls. Top each with 1 Tbsp. Bleu cheese sauce and remaining cheese and cover with tops of rolls. Serve burgers with carrot and celery sticks and remaining sauce.