2 ribs celery, very finely chopped
1 carrot, peeled and grated or very finely chopped
1 small onion, grated or very finely chopped
2 cloves garlic, grated or chopped
Salt and pepper
2 pounds ground turkey breast
1 rounded tablespoon Old Bay Seasoning
1/4 cup hot sauce, such as Franks Red Hot
1 cup reduced-fat sour cream
1/3 pound blue cheese, crumbled
Splash of milk or cream
Chopped lettuce or spicy watercress, for garnish
4 tablespoons chopped chives
12 whole wheat slider-size buns or sliced brioche dinner rolls
Carrot and celery sticks, for garnish
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.