3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon hot sauce, preferably Frank’s
2 teaspoons honey
1/2 teaspoon cayenne pepper
Directions: In a medium bowl, stir together the mayonnaise, lemon juice, hot sauce, honey, and cayenne until smooth.
1 tablespoon unsalted butter
1 teaspoon olive oil, plus more for frying
1/3 cup minced yellow onion
1/2 teaspoon Kosher salt
2 garlic cloves, minced
2 teaspoons hot sauce, preferably Frank’s
1/2 teaspoon dried thyme
1/2 teaspoon crushed red chile flakes
1/2 teaspoon freshly ground black pepper
1 1/4 pounds coarsely ground chicken or turkey breast meat
4 brioche or potato buns, toasted if desired
Directions: In an 8-inch sauté pan, heat the butter and oil over medium-high heat. When the butter’s almost melted, add the onion and salt. Cook, stirring occasionally, for 2 minutes, then stir in the garlic. When the onion is golden and tender, stir in the hot sauce, thyme, chile, and pepper. Cool the mixture to room temperature.
In a large bowl, combine the chicken with the cooled mixture using slightly damp hands. You want it well mixed, but you don’t want to squeeze it and make it tough. Form the mixture into 4 patties 1/2-inch larger in diameter than the buns. Use your thumb to dimple the center of each patty.
Coat a large nonstick skillet with oil and heat over medium-high heat. Add the patties and cook until browned, about 3 minutes, then carefully flip them. Cook until the other side’s browned and the meat’s cooked through, about 3 minutes longer. The patty will feel firm and the juices will run clear.
Slather the spicy mayo on the buns. Divide the patties among the bottom buns and top with the slaw. Sandwich with the top buns and serve immediately.
Celery and Blue Cheese Slaw
4 celery ribs, thinly sliced at an angle
1/2 cup very thinly sliced red onion
1/4 cup chopped fresh flat-leaf parsley leaves
1 tablespoon red wine vinegar
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1/2 teaspoon fresh lemon zest
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup crumbled blue cheese
Directions: In a large bowl, combine the celery, onion, and parsley. Add the vinegar, oil, lemon zest, salt, and pepper and toss well. Gently toss in the blue cheese.