First off, i need to preface this by saying they were VERY good - just REALLY reminded me of my mom's salmon croquettes in texture.
I started by making the dressing first so that it could chill out in the fridge for a bit while i made everything else. I mixed mayo, red wine vinegar, milk, ranch powder, blue cheese and pepper in a medium sized bowl. Got it all good and mixed and stuck it in said fridge.
Next, i made the yummy buffalo sauce. I melted butter over medium heat, and then added garlic
and sautéd until fragrant. At this point, i added sliced hungarian wax peppers. I coated them well with the sauce and stirred them around for a minute or so. Finally, remove the sauce from heat and add the additional red wine vinegar and hot sauce and stir well.
Now on to the burgers!
Mix the ground chicken, bread crumbs, egg, garlic, salt and pepper and hot sauce in a large bowl. That's the easy part. Now you've got to take that sticky meatloaf-esque concoction and make the patties. Sounds simple enough... yeah, not so much.
They are REALLY sticky! Originally, the recipe said "dredge in flour" after forming the patties. I found out that dredge is replaced by "liberally sprinkle" in real life. I did it over the sink so i didn't have to worry about being particularly clean and gave each one a health sprinkling of flour while in hand so that i could form the patties.
Keep in mind they are very fragile, so if your pan is hot, you could go straight to the stove with them.
Its cooking time!
I used my new grill pan, but you could easily do these on an outdoor grill or in a pan. I cooked them for about 3 mins on each side before i started slathering on our buffalo sauce, which i did several times, turning them along the way. All in all, i think they were on the grill 5 mins per side and i think i flipped them at least 2 or 3 times along the way - grilling in the sauce. I, then, placed them on a plate to rest a bit.
So now while our burgers are resting, i can real quickly go over the asparagus, which was SO perfect. Every now and then Publix will actually have decent, tiny asparagus and when they do i buy a lot. lol
So i washed it and then cut the bottom 2 inches off and placed it in a pan. Fill the pan up with water until its covering about 1/2 of it, place it on the stove at medium heat and give a few shakes of salt. That's pretty much it - i use a pair of tongs to rotate the asparagus around so it cooks evenly. Once the asparagus turns a BRIGHT GREEN you are good to go. [In the pic, the asparagus was just put on the stove] All i add to the asparagus is salt, pepper and a little bit of Parmesan cheese and its ready to eat. i've never understood putting butter on asparagus - its just so good mostly naked!
Ok, asparagus done - burgers almost done!
I bought some french hamburger rolls, sliced one and then toasted it briefly on the still hot grill pan. Put that bad boy on a plate, add the chicken patties, more of our buffalo sauce [add the peppers too if you want some extra kick] then topped it off with a heafty spoonful of dressing. And i ended up with this!
These burgers were VERY good as i stated earlier, but the texture takes a little getting used to. I think i might make then in the future as whole chicken breasts, instead of ground chicken breast.
The recipe i'm going to list is for 8 servings - which i halved. But don't look at me to make the adjustments precisely - i can't do math and fractions and stuff.
Buffalo Chicken Burgers
Serves 8
Ingredients:
2 pounds ground chicken breast
1 egg
1/3 cup bread crumbs
3-5 cloves garlic, minced
1/2 onion, minced
salt and pepper to taste
a generous splash of hot sauce
approx. 1/2 cup flour
Dressing:
1 cup mayo
1 tablespoon red wine vinegar
2 tablespoons milk
1 tablespoon ranch dressing powder
1/4 cup crumbled blue cheese
pepper to taste
Buffalo Sauce:
2 tablespoons butter
3-5 cloves garlic, minced
4 fresh peppers, sliced [whatever suites your hotness liking]
2 bottles Tabasco sauce
1 tablespoon red wine vinegar
pepper to taste
8 buns, lightly toasted
celery to garnish
Directions:
Mix chicken, bread crumbs, egg, garlic, salt and paper and hot sauce
Carefully form patties and liberally sprinkle with flour as you are doing so.
Dipping sauce/dressing
Combine mayo, vinegar, milk, ranch powder, blue cheese and pepper.
Cover and put in the fridge
The sauce
Melt butter over medium heat, and then add garlic and sauté until fragrant.
Add peppers and mix well within the sauce.
Remove from heat and add red wine vinegar, hot sauce and stir to combine.
Grilling the patties
Spray your pan with non-stick spray and pan grill the patties.
Depending on the size and thickness of your burgers, this should take about 5-6 minutes per side. When burgers are mostly cooked through and starting to turn golden, add sauce to coat the patties. Keep turning and coating until they've been on for about a totally of 10 minsutes
Serve burgers on toasted buns with dressing
Blanched Asparagus
Ingredients:
one bunch of asparagus
salt
pepper
parmesan cheese
Directions:
wash asparagus and then chop off the bottom 2 inches or so
place into pan
cover 1/2 way with water and place on medium heat
salt water and asparagus
let water come to a boil and rotate the bottom pieces of asparagus with the top ones so everything cooks evenly
once the asparagus turns a lovely bright green, remove from heat, and drain
then sprinkle with salt, pepper and parmesan
1 comment:
need to cook those mofos until they are very well done - it's easy to get sick from even slightly undercooked chicken. Once they are cooked through there shouldn't be any texture issues.
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