Blue Cheese Chicken Burgers

Only one night has passed since our last challenge of providing for ourselves, although we were quite proud of our sandwich making skills last night (which was sadly impressive compared to our normality – take-out, mac & cheese, and salad.)

For our second kitchen adventure, we decided to go for another “easy” one – Blue Cheese Chicken Burgers.   These only took us 20-30mins, so they were a good, quick meal.  The ingredients are below:

Ingredients
2 spray(s) cooking spray
1/4 cup(s) barbecue sauce
1 1/2 tsp hot pepper sauce, or to taste
1 pound(s) uncooked ground chicken breast
1/2 cup(s) scallion(s), sliced
1/4 cup(s) celery, chopped
1/4 cup(s) dried bread crumbs, plain-variety
2 tsp minced garlic
1/2 tsp table salt
4 item(s) mixed-grain hamburger roll(s)
2 cup(s) romaine lettuce, shredded
1 large tomato(es), cut into 8 slices
2 tbsp blue cheese, crumbled

We substituted multi-grain english muffins for the hamburger rolls and feta cheese for blue cheese (only because we forgot to buy blue cheese, but it worked out).  We also skipped the bread crumbs – forgot again – hey, we’re not great grocery shoppers either.

Directions:

In a small bowl, combine barbecue sauce and hot pepper sauce. In a medium bowl, combine chicken, 1 tablespoon of barbecue sauce mixture, scallion, celery, bread crumbs, garlic and salt. Using wet hands (to prevent mixture from sticking), form chicken mixture into four 1/2-inch-thick patties; brush top of burgers with some remaining barbecue sauce mixture.Place burgers on grill, sauce side down; brush tops of burgers with remaining sauce. Grill, turning once, until cooked through, about 10 minutes. Lightly toast open-faced buns on grill during last minute of cooking.To serve, place 4 bun bottoms on each of 4 plates. Top each with 1/2 cup of shredded lettuce, 2 tomato slices, a burger, 1/2 tablespoon of cheese and a bun top (cheese will melt a little from hot burger). Yields 1 burger per serving.

Here is the condensed version of these directions: roll all of the ingredients up into large, disgusting balls of pure rawness and then cook them.  Unfortunately, our urban apartment didn’t bless us with an outdoor patio and grill, so we went with our high-tech Foreman on this one.  Tip: make the balls smaller than you think, because these puppies expand when you cook them.  To ensure your tasty burgers are complete in Booze Kitchen fashion, we recommend washing them down with a few cold Coronas….. and then for a sensuous postprandial potable, try the hard-to-find Samuel Adams Chocolate Boch.

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