Tuesday, March 9, 2010
So we moved to our new apartment last Thursday. Things have been a little hectic. We had to buy almost all our furniture plus all the other stresses of moving. I was so stressed out I left my kit behind!!!! So we are stuck trying to cook with a bread knife and two paring knives. Luckily I remembered my ice cream maker which as B.D. pointed out is the most important thing! He makes me laugh. So this is a back post. I made these for dinner one week and then made them as mini burgers for Superbowl Sunday. Until I get my knives back and finish oiling my lovely new prep bench that B.D. bought me for my birthday I will be scouring my pics for posts!!
I would like to introduce you to The Buffalo Chicken Burger!
Isn't it yummy looking!
You will need,
1 pound ground chicken (I grind my own, pre-ground pioultry freaks me out!!!)
1 egg yolk
1 tbsp worcestershire sauce (not gonna lie, I pulled it out of the fridge for spelling)
1/4 cup bread crumbs
2 tbsp Frank's Original Hot sauce (or like but I LOVE Frank's!)
2 tbsp butter
salt and pepper to taste
1/2 cup mayonaise
1/2 cup sour cream
1 tbsp worcestershire (I just copy and pasted that time)
1 1/2 tbsp apple cider vinegar
6 oz blue cheese
salt pepper to taste
If you are grinding your own meat like I do, take two large chicken breasts and six chicken thighs.
Wash the chicked thoroughly and then cube into one inch cubes (approximately) and put into the freezer for 20 minutes. Now you are not completely freezing the chicken you just want to make sure that the fat is very very cold! If it isn't you will end up with a gloopy stringy mess that is among other things really hard to clean!
Once it is frozen run it through your grinder, or pulse in a food processor. Viola, ground chicken!! I usually steralize all my grinding equipment after by boiling for about 20 minutes. Slightly excessive but I'm a little neurotic. You will have two pounds now. I freeze one of them with my trusty vacuum sealer for later use!
Now make your burgers!!
mix your meat, egg yolk, wors.... I don't want to type that again.....the brown stuff ;), and bread crumbs all together in a bowl. Season them and pound them out. If they won't mold then stick the mixture in the fridge for about 15-20 minutes.
Set your pan to medium high heat and cook. Flip after 7 minutes and cook until the juices run clear (another 5-7 minutes)
While your burgers are cooking melt your butter in a small sauce pan and add the Frank's. Mix well and set aside. add all of the ingredients for the sauce into a food processor or bowl. Mix in the processor or with an imersion blender until well mixed. Pour into a squeeze bottle and set aside. You don't want to make the
Now drink half of that glass of wine that must be around somewhere while your burgers finish up. When they are done add the Frank's and butter mixture and coat the burgers with it!
Assemble as you would a burger using as much of the blue cheese sauce as you want!
Enjoy All!! I also made these as mini burgers and they worked a little better, and by better I mean spicier! I'll post how to do that later but right now I hear a baby stirring!
Ciao for now!!!