Pre-heat your grill. Combine the ground beef and blue cheese crumbles and mix them together until well combined. Form into 4 equal-sized patties (I used patty maker) Sprinkle 3/4 teaspoon blackened seasoning over all sides of each patty until coated and rub lightly into the surface of the burger to form an outer crust. Place the patties on the grill and cook to your desired doneness, flipping when needed.
Combine the cole slaw mix and blue cheese dressing in a bowl and stir until well coated. Place a lettuce leaf onto the bottom half of the bun and place a cooked burger on top. Put ¼ cup of cole slaw onto each burger and top with the other half of the bun.
4 servings, 245 calories per serving, 13g fat, 7g carbs, 1g fiber, 27g protein Ingredients
1 1/4 lbs. ground chicken
1/3 cup barbeque sauce
1/4 cup onions, chopped
1/4 tsp. salt
1/4 tsp. pepper
4 slices of Sargento Extra Sharp Ultra Thin Cheddar Cheese
1 green apple
4 Arnold Sandwich Thins (we used honey wheat)
Combine 1 1/4 lbs. ground chicken, 1/3 cup barbeque sauce, chopped onion, and 1/4 tsp each of salt and pepper. Form into four 1-inch thick patties. On grill, spray with non-stick spray. Cook until patties reach interior temperature of 165 degrees. Top each patty with 1 slice extra sharp Cheddar cheese. Remove from heat and place on bun. Top each with sliced apple and any other toppings you'd like.
After one hell of a day, we went to Cabela's for a little time. Matthew fell and had possibly broken his wrist, thankfully, it was just a sprain. We enjoyed our visit, but I am still a fan of Bass Pro!
Language Arts teacher with a flair for technology. I love to run and shutterbug. I'm also a mother, married to the best guy in the world, and love teaching. Thanks for letting me share our world with you.