Buffalo Chicken Burgers
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1 pound uncooked boneless, skinless chicken breasts, cut in 1-inch pieces
1 small carrot, cut in 1-inch pieces (about 1/2 cup)
1 small stalk celery, cut in 1-inch pieces (about 1/2 cup)
1/4 cup crumbled blue cheese
1/4 cup cayenne pepper sauce, plus more for drizzling
1/4 cup bread crumbs
2 tablespoons olive oil
4 potato buns, toasted
1 cup mixed greens or romaine lettuce
1/2 cup chunky blue cheese dressing
- Place all burger ingredients, except olive oil, into the 64-ounce Precision Processor in the order listed.
- Select CHOP until ingredients are finely ground.
- Heat olive oil in a large skillet over medium-high heat. Form meat mixture into 4 patties and place them in the skillet. Cook 5 minutes per side, or until internal temperature reaches 165°F.
- Serve burgers on buns. Top with lettuce, blue cheese dressing, and an extra drizzle of cayenne pepper sauce.