January 12, 2017

Run, do not walk to your kitchen (Buffalo chicken burgers with a lettuce wrap and buffalo ranch)

I came up with this idea in my head because I was craving a burger.  I remembered those Moroccan chicken burgers I  made a few months ago (wow that feels like yesterday) and wanted to do something similar.  I thought, why not make it according to the rules of my obsession with Buffalo sauce!?  I thought right.

Y'all,  I had to rush to draft this post because you needed these burgers in your life stat!  They were so good I ate them for lunch all this week and even had one for dinner because they were that good.  I know I am a buffalo lover, but I didn't even love these so much just because of the buffalo flavor.  It was because it was a "fake burger" that was so burgery!  Missing from these pictures (I plated them ahead of time just for a pic so you wouldn't see my messy desk and an iPhone photo!)  is the buffalo ranch I topped them with.  This is NOT optional, so delicious!  

Make these little to no carb lifestyle beauties for lunch or dinner, you will not regret it!  Full recipe to follow the montage.

How you doin?

The Cast.  So simple!
Chop your veggies.  That celery sure looks like onion.  Can you believe there is no garlic?!
Throw it all in a bowl and mix with your hands.  Make sure you remove rings and have no paper cuts.  Trust me.  

I was feeling a little insecure about the ability for my burgers to stick together.  I added just a bit of panko to ensure teamwork.
I made five but four made the picture look better
And only three were needed for lunch.  I have no idea why I forgot to photograph them cooking!
I love these on a lettuce wrap, but you can place them on a bun if you aren't living my lifestyle. 
Buffalo Chicken Burgers:

1 pound ground chicken breast
1/2 of a large carrot, minced
1/2 one large stalk of celery, minced
1/2 small shallot, minced
3 sprigs fesh parsley, chopped
1 egg
2 tbsp ranch seasoning mix
2 tsp or more buffalo sauce to your liking
1-2 tablespoon panko breadcrumbs (to your texture liking)
1 tablespoon Avocado Oil

toppings:
Shredded carrots
cheese (I used cheddar, swiss or blue cheese or anything really will work)
Buffalo Ranch (I mixed equal parts yogurt ranch dressing and buffalo sauce)

Mix all burger ingredients in a bowl and then form into patties (you should get 4-6).  Heat Avocado oil in a cast iron skillet.  When heated place the burgers in the skillet.  Cook on each side for 8 minutes or until they read 170 degrees on a thermometer.  Serve with toppings on leaves of lettuce, buns, in a pita pocket, or however you want.

Happy Cooking!

Missy

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