Recipe courtesy of Weight Watchers. I didn't decide to blog about the burgers until AFTER we had eaten them, so I apologize for the lack of photos. These burgers are 8 points plus, if you do Weight Watchers.
|2 spray(s) cooking spray|
|1/4 cup(s) barbecue sauce (I actually just used Frank's Red Hot, and more on top. It's zero points)|
|1 pound(s) uncooked extra lean ground chicken breast|
|1/2 cup(s) uncooked scallion(s), sliced|
|1/4 cup(s) uncooked celery, chopped (OMITTED FROM OURS...BLECH! ;-)|
|1/4 cup(s) dried plain breadcrumbs|
|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 fresh tomato(es), cut into 8 slices|
|2 Tbsp blue cheese, crumbled|
- Off heat, coat a grill or grill pan with cooking spray; preheat to medium-high.
- 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, breadcrumbs, 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.
They were really delicious. I cooked up some Alexia Sea Salt and Pepper Sweet Potato Fries (highly recommended, 4 points for THIRTY PIECES!) and doused those with Frank's too, for the heck of it.