Buffalo Chicken Bacon Burger
Better than your average burger.
Ground beef costs too much money. It’s the simple fact of today. Beef costs are skyrocketing, and they are not coming down any time soon. That doesn’t mean we stop eating cheeseburgers. It means we pivot how we make them.
Ground chicken is still affordable (for now… check back in a month and we’ll be making pork burgers). Now, chicken burgers can be tricky. There is a fine line between undercooked, perfectly cooked, and dry as leather. But when you learn how to do it correctly, I would argue that you can make a chicken burger just as well as your favorite cheeseburger.
The important thing is both patience and attention to detail. When cooking a chicken burger, don't flip it 100 times. It needs to sit still on your pan to cook the side properly, and you only flip it ONE TIME. The more you flip it, the more juice you lose, and the drier it gets.
Now here's the secret ingredient… fat. Chicken is lean. Therefore, chicken burgers are lean. They desperately need fat. That’s where the egg yolk, mayo, bacon, and ranch come in. The addition of those into the meat takes it from below average to over the top.
So when burger night rolls around this week, make it a chicken burger.
You’ll thank me later.
Estimated Time: 20-30 min
Serves: 4-6
Ingredients:
1 lb ground chicken (not ground chicken breast)
1 egg yolk
1 tbsp mayo
One medium shallot shaved
2 garlic cloves shaved
1 tsp garlic powder
1 tsp oregano
1 tsp paprika
1/2 tsp black pepper
2 tbsp of cheddar shredded
2 tbsp buffalo or hot sauce
splash of Worcestershire sauce
1 tsp thyme and/or rosemary (OPTIONAL)
1 tsp bacon grease (OPTIONAL)
1/4 cup bread crumbs
(salt and pepper to season patty)
From here, you’ll get the full directions, complete with helpful tricks and techniques to make you dangerous in the kitchen. Subscribe and let’s get to work.
