Heat EVOO in small skillet over medium-high heat. Add celery, carrot, onions, garlic, salt and pepper, and cook to tender-crisp, 7-8 minutes. Let cool.
Place the cooled vegetables and meat in a bowl. Season with Old Bay, hot sauce, salt and pepper. Mix and form 12 patties and drizzle each with EVOO. Heat cast-iron or other griddle or grill pan.
Combine sour cream, blue cheese, splash of milk or cream in a small bowl.
Add burgers to the hot pan and cook 4 minutes on each side. Then, pile on buns with lettuce or cress, a dollop of blue cheese topping and garnish with chives. Serve with carrot and celery sticks alongside.