- 8 oz. Corazón de Ronda™ Blue Cabrales cheese, crumbled, divided (2 cups)
- 1/4 cup Alouette® Crème Fraîche cheese
- 1/2 cup sour cream
- 1 Tbsp. cider vinegar
- 1 tsp. Worcestershire sauce
- 1 3/4 lbs. lean ground chicken or turkey
- 2 scallions, finely chopped
- 1 celery stalk, finely chopped
- 4 Tbsp. mild (cayenne) pepper sauce, divided
- 4 Challah rolls
- 4 romaine leaves, thinly sliced
- Carrot and celery sticks, for serving
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- In a medium bowl, stir together, 1 cup blue cheese, crème fraîche, sour cream, vinegar and Worcestershire sauce until combined. Refrigerate Cabrales Blue Cheese Sauce until needed.
- Preheat grill or grill pan over medium-high heat. Oil grates right before using. In a large bowl, mix together ground chicken, scallions, celery, 2 Tbsp. pepper sauce and 3/4 cup blue cheese just until combined. Shape into 6 patties, about 4" in diameter.
- Grill burgers for 5 minutes or until browned; flip burgers and brush with remaining 2 Tbsp. pepper sauce. Grill 5-7 minutes more, or until browned and cooked through. (Temperature should read 165°F on instant read thermometer.) If desired, split rolls and place face-down on grill, turning to brown slightly, about 1-2 minutes.
- Place romaine and burgers on bottoms of rolls. Top each with 1 Tbsp. Cabrales Blue Cheese Sauce and remaining cheese and tops of rolls. Serve burgers with carrot and celery sticks and remaining sauce.
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