Preparation

1. Add onion, parsley, and capers to a food processor and pulse until finely diced.
2. In a large bowl, add onion mixture, ground chicken, egg, and breadcrumbs. Mix until evenly combined. Let rest for a few hours or overnight.
3. On prepared baking sheets, split your mixture into 16 balls and press into even patties. Place two tablespoons of blue cheese in the center of 8 of the patties. Flip the other patty on top and press the edges of both burgers together.
4. Wash lettuce leaves and thinly slice onion. Set aside.
5. Mix ketchup and hot sauce together. Set aside.
6. Preheat your grill to 400 degrees fahrenheit.
7. Grill the patties over direct heat. Cover and cook for a few minutes until they’ve turned brown and release freely from the grill. Flip and repeat on the other side.
8. Move your burgers to indirect heat and cook until internal temp reaches 165 and cheese is oozing.
9. Lightly toast buns. Spread buns with a bit of your hot ketchup and assemble burgers with the veggies and pickles.