adirondack red wing burgers

These burgers were bad to the bone in a very good way. My 3-year old raved about them so that nobody could get a word in. She asked if we could eat them for a year and followed it up with, "I'm going to keep you." I think I'll keep her for her compliments.

adirondack red wing burgers (Every Day with Rachael Ray Magazine, April 2010)
2 tablespoons extra-virgin olive oil
1 carrot, finely chopped
1 rib celery with leafy tops, finely chopped
1/4 cup finely chopped onion
2 cloves garlic, finely chopped
1 1/2 pounds ground chicken
2 tablespoons finely chopped fresh dill
1 teaspoon poultry seasoning
salt and pepper
2 tablespoons butter
1/4 cup hot pepper sauce
1/2 cup blue cheee crumbles
4 deli slices Cheddar cheese
4 sandwich-size english muffins, toasted
1/4 head iceberg lettuce, shredded
1/4 cup pickle relish

In a small skillet, heat 1 tablespoon extra virgin olive oil, 1 turn of the pan, over medium heat. Add the carrot, celery, onion and garlic and cook until tender, about 5 minutes. Transfer to a bowl and let cool. Reserve the skillet. Mix the chicken, dill and poultry seasoning into the vegetable mixture; season with salt and pepper. Form into 4 patties.
In the reserved skillet, heat the remaining 1 tablespoon extra virgin olive oil over medium heat. Add the patties and cook, turning once, until firm, about 12 minutes; transfer to a plate. Add the butter to the skillet to melt, then stir in the hot sauce, turning to coat. Top each with some of the blue cheese and a cheddar slice. Tent with foil, turn off the heat and let stand until the cheese is melted.
Top each muffin bottom with some lettuce, a patty, some relish and a muffin top.