Bobby's Lighter Chicken Creole Burgers with Bayou Mayo

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, mushrooms, bell pepper, celery and garlic. Cook, stirring occasionally, until the vegetables are very tender, about 8 min. Remove from heat; transfer to a large bowl. Let cool 5 minutes. Add the chicken and 1/2 teaspoon pepper blend to the onion mixture, stirring well to combine. Shape into 4 (3-inch round) patties. Spray a nonstick ridged grill pan with nonstick spray and set over medium heat. Add the patties and cook, turning occasionally, until an instant-read thermometer inserted into the side of a burger registers 165 °, 6-€“7 minutes on each side. Meanwhile, to make the Bayou Mayo, combine the mayonnaise, chives, lemon juice and 1/4 teaspoon pepper blend. Serve the burgers in the buns topped with the Bayou Mayo.