The burgers made with lamb and beef are flavorful and juicy. These burgers have been a hit even with those who don’t typically like lamb. You can double the recipe, wrap half of the patties in wax paper, and freeze them for later consumption. Okay to grill frozen food; just increase cooking time.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 stalks celery, cut into matchstick-size pieces
- 2 large carrots, shredded
- ⅓ cup buttermilk
- ⅓ cup crumbled blue cheese
- 2 teaspoons red wine vinegar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon celery seed
- ½ teaspoon salt
- 3 pounds boneless skinless chicken thighs
- 1 cup buffalo wing sauce, divided
Instructions
- Combine celery, carrots, buttermilk, blue cheese, vinegar, Worcestershire, celery seed, and salt in a bowl. Set aside.
- Place chicken thighs into a bowl and coat with 3/4 cup wing sauce.
- Preheat an outdoor grill to medium-high heat and lightly oil the grate.
- Grill chicken on the preheated grill for 6 minutes. Flip, and grill for 6 more minutes. Brush thighs with remaining 1/4 cup wing sauce and grill until chicken is no longer pink at the bone and the juices run clear, about 2 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Transfer chicken to a plate and serve with blue cheese slaw.
Nutrition Facts
| Calories | 440 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 134 mg |
| Dietary Fiber | 1 g |
| Protein | 39 g |
| Saturated Fat | 8 g |
| Sodium | 1569 mg |
| Sugars | 2 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |