Smokey Buffalo Chicken Burgers

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bflodan

Member
Started with 1.5 lbs each of Chicken Breast and Bonless/Skinless Chicken Thighs ground up fresh..

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Added a little salt and pepper and let set in the fridge for a bit...

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Then added the goodies..

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Formed into 4 patties minus the small plain one I pulled out for my son..

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Onto the MAK running 275 for about 30min to firm them up...Into the warmer and turned the MAK to high with my grill grate on..

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Topped with provolone, well 3 of them..

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Onto the roll with Lettuce, Tomato and Onion and also added some more hot sauce and blu cheese dressing...

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Came out great!! My cam was acting up and last pic didnt do justice...These will be made again...Thanks
 
Tatonka3A2

Tatonka3A2

New member
Love it!!! We just made up some chicken sausage with about the same ingredients. I would love these flavors as a "burger"!!
 
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bflodan

Member
I was worried about them drying out also... I used the MAK probe until I hit about 145 then pulled them and upped the temp to high to grill... Now they werent as juicy as a 80/20 beef burger but they where really moist.. Im glad I added the thighs I think that really helped..
 
scooter

scooter

Moderator
I love it when a classic dish is altered to make a completely different ending! I'll give this one a shot but I suspect I'll be hitting it with a few more ounces of Franks than you did! :)
 
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bflodan

Member
scooter said:
I suspect I'll be hitting it with a few more ounces of Franks than you did! :)
Click to expand...

I agree Scooter.... I would have done the same but my wife doesnt enjoy it too spicey thats why I added more to mine as a topping.... Next time I may make 2 batches..
 
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