I'm teaching my kids to cook, but the one who is taking to it the best is Luke. Probably because he likes to eat. Yeah, DNA rocks.
The other night, while the rest of the fam had turkey burgers, I experimented with these for me and Luke. I have to say, they were FANTASTIC!
The sauce I am using, Party Fowl Wing Sauce, is new to the market. Beckett, my podcasting partner, is blessed with a chef for a husband. Chris, Beckett's husband, created this sauce and gave me a couple bottles to try.
The first thing Luke and I did was host a taste test with three different sauces: the one we usually use, a home-made version, and Party Fowl. My folks were in town and we had a mess o' wings one night. All of us (save one hold out who doesn't like his favorite sauce messed with) preferred the Party Fowl sauce. It has an extra kick of spices, but not heat.Since then, I have made Buffalo Wing Dip with it, and Luke and I prefer it over our old favorite sauce.
My dear friend, Other Susan (OS), shared her burger recipe and forming technique. It works with all kinds of meat and it's how I always start to make burgers. You get juicy, tasty burgers with minimal shrinkage even when you use cheap meat. (For Beef or Turkey Burgers, use milk instead of wing sauce, and add a splash of liquid smoke and your fav spices. Yes, I said milk.)
The other day I found ground chicken at the grocery store, and had a DING! moment. This is what I dinged:
Buffalo Chicken OS Burgers
1 lb ground chicken
1/2 bottle wing sauce (two uses, as needed)
2 pieces of white bread
1/2 cup panko bread crumbs
Hamburger buns ( I used potato rolls)
Garnishes: blue cheese crumbles, shredded carrots, mayo/sauce spread,avacado slices-whatever.
Makes 4 whopper burgers, 8 sliders
Break up the bread and pour sauce over it, mushing it with a fork to look like this, or a little drier if you don't have panko crumbs, but they add a little something that bread never can:
Add meat and breadcumbs and smoosh it all together. I use my hands.
I sprayed the pan with Pam, pretty much because it's a habit. Form burgers and cook over Medium LOW heat. There are some sugars in the sauce that will burn over higher heat, but will give a nice crust on the burger. Cover pan with a sheet of aluminum foil to help cook burgers, and fold back to release steam.
While those cooked- 10 minutes on first side, 5 on second- I made up patties for the freezer. The dent in the middle is what keeps the burgers from shrinking up (it's on the underside of the ones in the pan). Yet another use for Press'n seal wrap!
For condiment sauce: 2 tablespoons each of mayo and wing sauce, and give it a shot of pepper. You can use Miracle Whip, I guess, but it will taste like crap.(Ok, clearly I am a Mayoist.)