Heat the EVOO in a small skillet over medium-high heat. Add the celery, carrot, onion, 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 twelve patties and drizzle each with EVOO.
Heat a cast iron griddle or other griddle or grill pan.
Combine the sour cream, blue cheese and a splash of milk or cream in a small bowl.
Add the burgers to the hot pan and cook for 4 minutes on each side. Pile the burgers on the buns with the lettuce or cress, a dollop of blue cheese topping and garnish with chives. Serve with carrot and celery sticks alongside.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.