Kickin Chicken Burgers
I threw this together this afternoon...measurements, are of course, estimated because
G-D forbid I should measure anything. The amount of chicken, however, is right on, because I used two packages, each one pound. The chopped veggies etc help to keep the burger moist, and to also lend that familiar celery/carrot taste you are used to with wings.....
Sauce
5 tablespoons butter (I know, I know...)
1/4 - 1/2 cup hot sauce
Burgers
2 plbs ground chicken
1/2 red bell pepper, diced fine
1/2 granny smith apple, diced fine
2 stalks of celery, diced fine
1/2 medium size vidalia onion, chopped fine
A handful of baby carrots, chopped fine
2-3 garlic cloves chopped fine, or a tsp or two of the preminced stuff in the jar
Salt, Pepper, and hot sauce to taste
In a small sauce pan combine butter and hot sauce and allow to melt and combine
In the meantime, combine all ingredients for the burgers in a large bowl, mix well.
Divide the meat into about 8 patties (that would be about 1/4 pound each...you can obviously make them smaller. I actually got 10 out of the batch...)
Preheat a cast iron skillet or a grill pan with a little olive oil to prevent sticking.
Place burgers in the pan, and baste with reserved hot sauce/buter mixture. Make sure the pan is pretty darn hot, and do not attempt to move the burgers or flip them to many times...let one side get golden brown and delicious, to help prevent the burgers from falling a part.
Flip, and continue to baste, until burgers are cooked through (not over cooked as it can still dry out)
Serve on either lettuce wrap (I like boston bib for something like that) or on your carb of choice. Can also use some ranch or bleu cheese dressing.
G-D forbid I should measure anything. The amount of chicken, however, is right on, because I used two packages, each one pound. The chopped veggies etc help to keep the burger moist, and to also lend that familiar celery/carrot taste you are used to with wings.....
Sauce
5 tablespoons butter (I know, I know...)
1/4 - 1/2 cup hot sauce
Burgers
2 plbs ground chicken
1/2 red bell pepper, diced fine
1/2 granny smith apple, diced fine
2 stalks of celery, diced fine
1/2 medium size vidalia onion, chopped fine
A handful of baby carrots, chopped fine
2-3 garlic cloves chopped fine, or a tsp or two of the preminced stuff in the jar
Salt, Pepper, and hot sauce to taste
In a small sauce pan combine butter and hot sauce and allow to melt and combine
In the meantime, combine all ingredients for the burgers in a large bowl, mix well.
Divide the meat into about 8 patties (that would be about 1/4 pound each...you can obviously make them smaller. I actually got 10 out of the batch...)
Preheat a cast iron skillet or a grill pan with a little olive oil to prevent sticking.
Place burgers in the pan, and baste with reserved hot sauce/buter mixture. Make sure the pan is pretty darn hot, and do not attempt to move the burgers or flip them to many times...let one side get golden brown and delicious, to help prevent the burgers from falling a part.
Flip, and continue to baste, until burgers are cooked through (not over cooked as it can still dry out)
Serve on either lettuce wrap (I like boston bib for something like that) or on your carb of choice. Can also use some ranch or bleu cheese dressing.
Instead of complaining that the rosebush has thorns, be happy that the thorn bush has roses. 
The oats are probably a good idea....however, just as an fyi the mixture actually didn't fall a part as much as I thought it might (based on how the raw patties felt)...but once it was in the pan and started cooking, it stayed together pretty decently.
Instead of complaining that the rosebush has thorns, be happy that the thorn bush has roses.
Did you NOT read my post to you on roll call? I told you I would keep my patients alive from 1900-0000 and then you could keep your sick patients away from me from 0000-0600. I wasn't gonna "invite" company over!
Instead of complaining that the rosebush has thorns, be happy that the thorn bush has roses.
Most Active
Recent Topics
