Ingredients

• 2 Pounds lean ground chicken
• 3 Large green onions, chopped
• 1 Fat clove garlic, minced
• 2 Tablespoons olive oil
• Prepared ranch dressing
• Salt
• Bottled Buffalo sauce
• 1/2 Cup blue cheese

Instructions

• 1. Mix ground chicken with green onions and garlic 2. Place one heaping tablespoon of blue cheese into the center, add more ground chicken, and shape into patties 3. Drizzle olive oil and salt over both sides of burger 4. Put chicken patties into baking tray and bake for 15 minutes 5. Douse both sides with Buffalo sauce and continue to bake for 15 minutes more 6. Serve hot, immediately, with shredded lettuce and tomato slices on soft white hamburger buns with sesame seeds

Ingredients

• 2Poundground Chicken.
• I prefer to grind 2Poundboneless chicken thighs with a little skin for fat, but two-pound store bought will work.
• 3 spring onions sliced thinly
• 3Tablespoon Cream Cheese with onion and chives
• small Celery Stalk chopped
• 1-2 Celery stalks peeled with potato peeler to create ribbons
• 1 clove garlic
• 1/4 Teaspoon salt and pepper
• 2/3 Cup of panko crumbs
• 1/3 Cup hot sauce
• 2 Tablespoons butter
• Romaine lettuce
• White buns
• butter/oil

Instructions

• If making your own ground chicken: take 2 Pounds of boneless chicken thighs, trim of most of the skin (leave some for fat and flavor).
• Cut in to small chunks and add a grinder, or food processer.
• Note: processing six Pounds at once allows you to freeze two more portions to use later.
• Heat gas grill on high or direct heat on a charcoal grill.
• Heat is important to minimize sticking
• In a small food processer add cream cheese, spring onions, garlic, small diced celery, salt and pepper.
• Pulse to combine.
• Can be mixed in a bowl, just make sure garlic, onion and celery are well minced. (Optional for extra heat: add extra tablespoon of hot sauce.)
• In small bowl melt butter and add hot sauce.
• Create celery ribbons by peeling with a potato peeper on the top side of the stalk. Butter/oil buns
• Combine cream cheese mixture with ground chicken and panko crumbs.
• Create 6 chicken patties
• Place burgers on hot grill for 5-6 minutes per side.
• It is very important with ground chicken to let the crust form, so do not move until it is time to flip.
• While chicken cooks toast buns. Flip burger and baste liberally with buffalo sauce. Right before or after removing burgers, baste again with buffalo sauce.
• Assembly. Bottom bun, chicken patty, celery ribbons, romaine lettuce and top bun.
• Enjoy with Riesling.

Ingredients

FOR BURGERS:
1# ground chicken thighs (skin on)
1# ground chicken breast (skin removed)
2 teaspoons salt
1/2 teaspoon pepper
1/3 Hot Sauce 
6 Tablespoons butter
2 Tabelspoons Worcestershire Sauce
FOR BLUECHEESE MAYO:
6oz Maytag Bluecheese (crumbled)
1/2 c sour cream
1 c Mayonaise
1/2 t. sea salt
1/4 t. pepper
3 stalks celery (very thinly sliced)
3 C shreadded iceburg lettuce
6 white Kaiser rolls

Instructions

To assemble the burger mix the ground meat, salt, pepper, Red Hot Sauce and Worcestershire Sauce. Do not overwork; mix only unitil evenly blended. Divide into 6 even balls. Place 1 Tablespoon butter inside of each ball and flatten into a burger shape. Be sure that the butter stays completely inside the meat. Grill on medium high flame until well done. (About 5 minutes per side.) To make the Bluecheese Mayo combine the Mayo, sour cream and (crumbled) blue cheese chunks. Add salt and pepper. Toast buns on grill. Add 3T of Bluecheese Mayo to the bottom of each bun. Add 1/6 of celery/lettuce mix to each bun bottom. Then place burger on the lettuce mix. Spread remaining Mayo on the top bun and serve.