I am a girl that loves a sandwich.

I am a girl that loves a spicy dish.

I am a girl that tries to eat somewhat healthy.

I am a girl that gets weak in the knees for buffalo sauce.

And I am a girl that stole this marvelous (and somewhat healthy)  recipe for the best Buffalo Chicken Burgers I’ve ever had.

My friend and former boss, Tracy, posted this recipe on Facebook a while back. I promptly made it because she promised that these burgers would be a healthy alternative to the terrible fried goodness of a chicken wing (or a boneless tender, that I prefer).

These burgers seriously deliver. They are so dang good. They are moist and delicious and flavorful and spicy and savory and the list goes on and on.

Now, first I must confess. I didn’t have any ground chicken.

So I used ground turkey instead. I lurrrrrve flexible recipes. You too, non?

This recipe makes 5 burgers.

I started with a 1.2 lb package of ground turkey and a large bowl.

Dump that turkey into the bowl.

Get out some grill seasoning. You’ll need 1 Tablespoon.

I happened to have a Chipotle Rub, and it was spectacular. However, any grill seasoning will do.

Now, Tracy recommends low fat blue cheese to keep the calorie count down in her burgers. If you are watching the waistline, I would encourage you to do the same.

If however, you are wanting a more delicious burger- go for the regular old blue cheese crumbles.

I have a personal aversion to low-fat cheese. It generally tastes bad, and it often strikes me as having a weird consistency.

I also hate low-fat salad dressing, but that is neither here nor there. Just thought you might want to know.

Anywho, add in 1/4 c. of blue cheese crumbles.

And 1/4 c. of Frank’s Red Hot. Or you could use Frank’s Buffalo Sauce.

Seriously, both my husband and I really love Frank’s Red Hot. We should buy stock in the stuff.

I think it makes just about any savory dish better. OK, maybe I’m exaggerating a bit. But the stuff does make me quite happy.

Now, grab some Panko breadcrumbs. Do not attempt to substitute regular breadcrumbs in this recipe. You need the extra crunch provided by Panko.

These guys are found in the baking aisle of your grocery store right near the bread crumbs.

Add 3/4 c. of  the Panko to your bowl.

Chop up 1/3 c. of celery and toss it into the bowl.

And now add 1/4 of green onion.

If you don’t have green onions, use some chives like I did.

Bing bong for chives in the garden.

They have saved several dishes for me this summer when I need just a bit of green.

Gently mix all of the above together.

You want to mix the ingredients until they are combined. But don’t over mix the meat because it will get tough.

Five perfect burgers.

Set those burgers aside, and lets make a little blue cheese sauce to top our burgers with when they are cooked.

You’ll need two simple ingredients for the sauce.

First, 1/2 cup of low fat sour cream. Low-fat sour cream is one low-fat option that I can manage to eat. It doesn’t taste all that different from the full fat version to me.

Add 1/4 c. of those blue cheese crumbles to the sour cream and mix it up.

OK!

Let’s cook our burgers.

Before we do, I think we should follow Tracy’s suggestion to coat the outside in Panko to increase the crunchiness factor.

Those Panko breadcrumbs really do give the burgers that same crispy sensation that a fried tender or wing has.

Put a non-stick skillet over a medium flame to preheat.

I wanted to grill these burgers, but we only have a charcoal grill (I personally could never go gas- I love the charcoal flavor).

The downside of charcoal; however, is that if you are making a late dinner grilling sometimes is not an option.

Because, you know, it takes for-e-ver to heat up.

Enough about my woes.

Put a little olive oil in the pan.

And put your burgers into the pan.

After about 4-5 minutes, give them a flip.

Let them cook on the second side for another 4-5 minutes.

If you want to kick up the heat factor, baste those burgers with a little more red hot sauce.

Pull those burgers off of the pan, and start building your sandwich.

I put our burgers on a whole wheat crusty piece of bread.

And then I topped them with the blue cheese sauce, some tomato, and some sliced cucumbers.

Served up with a simple cucumber salad (can you tell that we were out of lettuce?) and a little fruit salad.

It will knock your socks off.

Want to see what my worthless sous chefs were up to?

Well, this one was at least in the kitchen… but she was just hoping for scraps:

Lola couldn’t bother to come inside. She was either sunbathing or keeping guard of the tomato plant:

And finally… this guy.

So far, Henry has been a real disappointment in the kitchen. He doesn’t help me out at all. Good thing he makes up for it with his extreme cuteness:

My guy’s hair makes my life.

Happy Tuesday!

XO,
Leah

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