Tuesday, May 10, 2011
Posted by Erin
Buffalo Chicken Burgers
1 lb. ground chicken
1 egg, lightly beaten
1/4 c. breadcrumbs
2 T. green onion, chopped
2 T. Louisiana-style hot sauce
1 clove garlic, minced
1/4 tsp. ground pepper
1/4 tsp. salt
3 T. Louisiana-style hot sauce
2 T. ketchup
1 T. butter, melted
In a bowl, combine all ingredients for burgers, mix well. Shape into 4 patties. Place on wax paper squares and refrigerate, covered, for at least 30 minutes or up to 4 hours.
In a small bowl, combine all ingredients for basting sauce, mix well. Set aside.
Lightly oil grill. Preheat grill to High, then turn down to Medium heat. Use the wax paper squares to flip the burgers onto the grill, then peel off the wax paper. Cook for 10-12 minutes, flipping once. Brush the basting sauce onto each side while burgers are cooking. Serve hot on hamburger buns with a blue cheese or ranch dressing. Yield: 4 burgers.
- Ground chicken is a lot more fragile than beef. The breadcrumbs and egg help it to hold together, as does the refrigeration. The wax paper makes sure they don't fall apart as you place them on the grill.
- Make sure you use medium heat, a high heat will cause them to dry out.
- The burgers should not be pink inside. Safe internal temperature is 165 °F.
- Ground chicken is a little difficult to find (I get mine at Publix). Most grocery stores should have a small section of it, you just have to look hard. I promise it's worth the hunt! Though if you can't find it, I'm sure ground turkey would be fine.
- I shape my patties using a 4 inch round cookie cutter as a mold... perfect size every time!
- These would be great topped with bacon or cheese!
- Parmesan Garlic Rolls pair perfectly as the buns.
Labels: recipes ·