The recipe below makes 8 burgers and each burger patty works out at 1sp. The sauce makes enough for 8 burgers and is 2sp per serving (when split between 8). If you aren’t planning on serving all the burgers within the same meal, I would still make all of the sauce as it can be kept in the fridge for a couple of days and used on things like salads and wraps too.

I served my burger as a double decker with 1 serving of blue cheese sauce, an Aldi Brioche Bun (5sp), salad leaves, red onion and tomatoes. I also served it with roasted butternut squash chips (BNS) so the whole meal was a grand total of 9sp and I was thoroughly stuffed afterwards!

If you haven’t got time to create the burger mixture, or if you aren’t a fan of chicken/turkey mince, you can cheat and use chicken breasts instead. Simply flatten the breast, sprinkle with a pinch of paprika and cayenne pepper and season with salt and pepper. Then fry until cooked through (in 1kal) and finish in the buffalo/butter sauce.

You could also serve your burger without a bun and instead serve with a large salad (burger in a bowl style).

Buffalo Chicken Burgers with Blue Cheese Sauce

Makes 8 Burgers = 1sp per burgerpatty

Ingredients

For the burgers

500g lean chicken or turkey breast mince

6 tbsp Frank’s Red Hot Buffalo Sauce

1 carrot, grated

2 sticks of celery, grated

1 tsp garlic, peeled and finely chopped

Large handful of fresh parsley, finely chopped

1 egg

50g breadcrumbs

For the blue cheese sauce

100g lightest cream cheese

4 tbsp skimmed milk

40g blue cheese, crumbled

Juice of ½ lemon

¼ tsp Worcestershire sauce

Extras

2 tbsp Frank’s Red Hot Buffalo Sauce

1 tsp light lurpack

Brioche Buns or Warburton’s Thins

Salad leaves

Red onion sliced

Tomato, sliced

Method

Line a baking tray with tin foil. Pop all of the burger ingredients in a large bowl, season with salt and black pepper and combine well.  Form the mixture into 8 burger patties and pop onto the baking tray. If you have time, rest the burgers in the fridge (covered) for half an hour.

If you are having BNS chips with the burgers, pop them in the oven on 180c (I season mine with salt, pepper, paprika and chilli flakes and spray with 1kal). Once the chips have been in the oven for 25 minutes, add the burgers to the oven and cook for a further 20-25 minutes (until cooked through)(turn the BNS chips too).

Whilst the burgers are cooking, make the blue cheese sauce. Pop all the ingredients into a blender and wizz until smooth. Add a tbsp. or two of water to loosen if the sauce is a little thick. Pour into a bowl and pop in the fridge until you are ready to serve.

Once the burgers are cooked, remove from the oven. Then take a large frying pan and place onto a high heat. Add two tbsp. buffalo sauce, 1 tbsp water and 1sp lighter lurpack and melt until both are combined. Swirl around the pan and the two burgers. Let the burgers fry for a minute so they become coated in the glossy buffalo sauce.

Once everything is cooked, take your bun/thin, spread over a little blue cheese sauce, add salad leaves and then your burger. Add a little more sauce, a second burger a little more sauce and the veggies of your choice (I added red onion and tomato).  Top with the other half of the bun and plate up with your BNS chips.

Enjoy!

The post Buffalo Chicken Burgers with Blue Cheese Sauce – 3sp first appeared on Slimming Kitchen Secrets.

The sauce was inspired by a dressing I had on a steak salad when visiting the ‘big smoke’. I got home and the next day set to work with my blender trying to work out what was in the dressing and how I could adapt it for us Weight Watchers.

The result was delicious. Low in points, packed with flavour and best of all, makes a big enough batch that you can use it for a few days after as a lovely salmon or chicken salad dressing. Just pop into some tupperware and keep in the fridge (it’s served cold – no cooking is required for the sauce!!)

My dish here (pictured above) was 11sp and consisted of:

• 1 x rump steak, fat removed (200g – 4sp)
• 1 x small sweet potato, baked (160g – 5sp)
• 1 x corn on the cob, baked (0sp)
• Drizzle of Avocado Steak Sauce (recipe below)(1sp)
• Drizzle of light Soured Cream (1sp)
• Sprinkle of paprika to finish

So give the sauce a go! You won’t be disappointed!!

Avocado Steak Sauce

The post Drizzley Avocado Dip (for Steaks and Salads) – 1sp first appeared on Slimming Kitchen Secrets.