Lighter Chicken Creole Burgers with Bayou Mayo
These flavorful ground chicken burgers combine classic Creole vegetables like bell peppers, celery, and onions right into the patty for extra moisture and taste. The homemade Bayou mayo with fresh chives and lemon adds a bright, herby finish that complements the warm spices. Perfect for a healthier weeknight dinner or casual weekend grilling, these burgers deliver bold Louisiana flavors without the heaviness of traditional beef patties.
Ingredients
- 2 teaspoons olive oil
- 1 small Vidalia onion
- ¼ pound mushrooms
- ½ red bell pepper
- 1 celery rib
- 2 garlic cloves
- 1 pound ground chicken breastground turkey1:1lean
similar texture and flavor
- ½ teaspoon Paula Deen Creole Pepper Blend or other creole seasoning
- 4 whole-wheat hamburger buns
- ½ cup light mayonnaise
- 1 tablespoon fresh chives, chopped
- 1 teaspoon lemon juice
- ¼ teaspoon Paula Deen Creole Pepper Blend or other creole seasoning
Instructions
- 1
Heat oil in large nonstick skillet over medium-high heat
- 2
Add onion, mushrooms, bell pepper, celery, and garlic to skillet
- 3
Cook stirring occasionally until vegetables are very tender
- 4
Remove from heat and transfer to large bowl
- 5
Let cool for 5 minutes
- 6
Add chicken and pepper blend to onion mixture and stir well to combine
- 7
Shape into 4 round patties
- 8
Spray nonstick ridged grill pan with nonstick spray and set over medium heat
- 9
Add patties and cook turning occasionally until instant-read thermometer registers 165°F
- 10
Combine mayonnaise, chives, lemon juice, and pepper blend for Bayou Mayo
- 11
Serve burgers in buns topped with Bayou Mayo
Tips
Let the cooked vegetables cool before mixing with raw chicken to prevent warming the meat and ensure food safety.
Use an instant-read thermometer to ensure burgers reach 165°F internal temperature for safe consumption.
Don't press down on patties while cooking to keep them juicy and prevent moisture loss.
Good to Know
Refrigerate cooked burgers for up to 3 days. Store Bayou mayo separately for up to 1 week.
Vegetable mixture can be cooked and cooled up to 1 day ahead. Form patties morning of serving.
Serve immediately while hot with the Bayou mayo on the side or spread on buns.
Common Mistakes
Don't skip cooling the vegetables before mixing with chicken to avoid warming raw meat
Don't overcook the burgers as chicken breast can dry out quickly
Substitutions
standard option
FAQ
Can I make these burgers ahead of time?
Yes, you can form the patties up to 1 day ahead and refrigerate covered. Cook just before serving for best texture.
What if I don't have a grill pan?
Use a regular nonstick skillet over medium heat, or cook on an outdoor grill over medium heat for similar results.
How long will the Bayou mayo keep?
Store the mayo mixture covered in the refrigerator for up to 1 week for best quality and safety.