Gently mix all ingredients together and form into 4 burgers. Place the burgers on a parchment or wax paper lined baking sheet and refrigerate for 30 minutes (or cover with plastic wrap for longer storage.)
While the chicken burgers are resting, mix together all the celery topping ingredients in a small bowl. Set aside, stirring occasionally.
Remove the burgers from the refrigerator while preheating the grill. Pour a few tablespoons of vegetable oil into a small bowl. Fold a paper towel into a small square. Using tongs, dip the towel into the oil. Rub the clean grill grate with the oiled towel ensuring good coverage of the cooking surface.
Preheat gas grill to 375F to 400F. If using charcoal, get the fire hot enough that you can only keep your hand above the grill surface for a about 3 seconds. If you feel it’s needed, carefully rub the grill grate again with the oiled paper towel.
Place the burgers on the grill and don’t turn until they easily release and are well charred on the bottom, about 5 minutes. Turn the burgers and continue cooking until the internal temperature reaches 165F.
Serve on a toasted bun with lettuce, our celery topper and more crumbled blue cheese. Sprinkle with more Buffalo sauce as desired.