I’ve had this recipe sitting around for a while. And sitting and sitting and…well, you get the point. I figured now is as good of a time as any to share, especially since it’s peak grilling season.
I’m a big fan of buffalo chicken anything (well, almost anything. I mean, some people are out here making buffalo chicken hummus and stuff and I’m so not about that. Leave hummus alone, y’all. It’s wonderful the way it is.), and after a big crisp salad with buffalo chicken strips on top, I’d say this burger is my favorite form. Resting on a toasty onion roll, paired with a smoky/sweet bacon jam, all topped with a crunchy blue cheese “slaw”. This burger is enormous and will totally make your summer cookout.
First things first: Make THIS Maple Bourbon Bacon Jam (if you already have a favorite bacon jam recipe, make that – or – ::Ina Garten voice:: store bought is fine). I would recommend making the jam a day or two in advance, it takes some time (totally worth it).
Bonus: It makes a decent amount, so you can eat it on other things! Like toast. Crackers. And…um…spoons.
Next step: Prepare apple/celery slaw. Slice/dice apples and celery, toss in a bowl with chunky blue cheese dressing, a touch of white vinegar, salt and pepper, and set aside.
For the burgers, keep it simple. Mix ground chicken with salt, pepper, and 1/2 of an onion, grated. Shape into four patties, making sure to place a dent in the center of each to prevent the patties from puffing up while cooking. Grill over medium high heat for 6-7 minutes each side or until a meat thermometer inserted in the center reads 17o.
While the burgers cook, toast your buns! If you want.
I found that toasting the rolls makes for a more sturdy surface to handle all that burger. Also while the burgers are grilling, cook butter and hot sauce over medium heat until butter is melted and the mixture is bubbling gently.
When the burgers are done cooking, immediately dunk them in the butter and hot sauce mixture, coating on both sides.
Enjoy your bath, lovely.
Time to assemble dat burger.
Spread the bacon jam on the bottom of the roll, top with the buffalo sauce-coated burger, then the apple/celery slaw. Add the top of the roll (obvs), and. Dig. In.
I think these would really go nicely with some baked sweet potato fries. But you do you, boo. Enjoy!
“Loaded” Buffalo Chicken Burgers with Maple Bourbon Bacon Jam and Apple/Celery Blue Cheese Slaw
- 1 batch Maple Bourbon Bacon Jam, made ahead and refrigerated
- 1 lb lean ground chicken
- 1/2 medium onion, grated fine
- 1 Granny Smith Apple, julienne cut
- 3 stalks celery, sliced on the bias
- 1/2 cup chunky blue cheese salad dressing
- 2 TB distilled white vinegar
- 1 cup hot sauce (I use Frank’s)
- 4 TB butter
- salt and pepper
- rolls of your choice (I used onion rolls)
Take bacon jam out of the fridge and set aside (You might want to just pop it in the microwave for a few seconds to take the chill off and make the jam ‘spreadable’). Mix dressing and vinegar in a bowl, add sliced celery and apple and toss. Season with salt and pepper. Note: if you’re a big blue cheese fan like me, feel free to add some extra crumbled cheese to the slaw if you have any on hand. I didn’t have any this day but it would have made the slaw that much yummier. Refrigerate slaw while finishing burgers.
Mix ground chicken, grated onion, salt and pepper. Form into four patties, pressing a dent in the center. Grill over medium high heat, 6-7 minutes per side.
While the burgers are cooking, toast rolls in the oven if desired. Add hot sauce and butter to a small pan and cook over medium heat until butter melts and the sauce bubbles gently.
When the burgers are cooked through, toss each in the sauce until covered.
Assemble burgers and serve.