This PRS Power Recipe is brought to you by PRS resident foodie Miriam Lazewatsky!

If you make the recipe below please share it on social media using the PRS hashtag (#prorehabstrength) and tag Miriam (@liftsatnight) and PRS (@prorehabstrength) and let us know how you like it!

These buffalo burgers are flavorful and not too spicy, but still have a kick to them. Making the burgers with lean chicken and topping with a Greek yogurt-based dressing means they have plenty of protein with only moderate fat. Plus, this meal is super filling! If you’re gluten free, use a gluten free bun, or skip it altogether and add some French fries on the side.

Buffalo Chicken Burgers with Bleu Cheese Dressing and Coleslaw

Makes 4 servings

Nutrition Information:

            Per Burger: 280 calories, 16 fat, 11 carbs, 24 protein

            Bleu Cheese dressing: 70 calories, 5 fat, 2 carbs, 6 protein

            Coleslaw: 120 calories, 6 fat, 12 carbs, 3 protein 

Burger Ingredients:

·      16 oz. ground lean chicken

·      ¼ cup chopped red onion

·      1 celery rib, chopped small

·      1 carrot, shredded or chopped small

·      1 tsp parsley, fresh or freeze dried

·      1 egg

·      ½ cup bread crumbs (sub panko or gluten free, if needed)

·      1 tsp garlic powder

·      ½ tsp sweet paprika

·      1 Tbsp olive oil

·      3 Tbsp hot sauce (I like Frank’s Red Hot)

Bleu Cheese Dressing Ingredients:

·      3 oz. plain non-fat Greek yogurt

·      ½ Tbsp Hellman’s olive oil mayonnaise

·      ½ Tbsp lemon juice

·      ½ Tbsp white wine vinegar

·      Pinch of garlic powder

·      ½ cup (2 oz.) bleu cheese crumbles

Coleslaw Ingredients:

·      16 oz. bag of shredded green cabbage

·      1 large carrot, shredded

·      1/4 cup (2 oz.) Hellman's olive oil mayonnaise

·      1/4 cup (2 oz.) plain non-fat Greek yogurt

·      1 tablespoons Splenda baking blend (2 Tbsp if using regular sugar)

·      3 tablespoons apple cider vinegar

·      1/2 teaspoon celery seeds

·      1 teaspoon Dijon mustard

·      1 shallot, minced

Directions:

1.     For the coleslaw: In a medium bowl, whisk together mayonnaise, Greek yogurt, Splenda baking blend, apple cider vinegar, celery seeds, and mustard. Place cabbage, carrots, and shallots in a large bowl. Pour dressing over the cabbage mixture and mix well. Cover and place in the refrigerator for at least an hour to allow flavors to meld.

2.     For the bleu cheese dressing: In a small bowl, mash together the yogurt and bleu cheese. Add the mayonnaise, lemon juice, vinegar, and garlic powder and stir to combine. Set aside.

3.     For the burgers: Add all burger ingredients to a large bowl and mix until fully combined. Divide into four equal portions (they should be about 6 oz each) and shape into patties. Heat a skillet over medium heat for 2-3 minutes, then spray with a non-aerosol cooking spray. Cook burgers for about 5-6 minutes per side, or until the center hits 165F.

4.     Serve on buns of your choice (not included in macros above); I like King’s Hawaiian. If making for meal prep, keep everything separate until ready to eat. Top burgers with bleu cheese dressing and your choice of toppings, like tomatoes, onions, and lettuce.