Thursday, May 27, 2010

Blue Cheese Stuffed Buffalo Chicken Burgers

I have a new favourite burger. This will be, hands down, the most awesomest Memorial Day burger in your neighborhood.

Blue Cheese Stuffed Buffalo Chicken Burger..? You had me at 'stuffed'


350 grams (12 ounces) boneless, skinless chicken thighs, roughly chopped
350 grams (12 ounces) boneless, skinless chicken breasts, roughly chopped
3 large green onions (spring onions), white and light green part only, roughly chopped
1 fat clove garlic, roughly chopped

Optional olive salad garnish (you could also simply use lettuce)
1 cup cabbage, sliced very thin
handful of green olive, chopped
1 small dill pickle, chopped

2 teaspoons vegetable oil
Salt
Bottled Buffalo sauce (whichever brand you prefer)
4 large tablespoons (dessert spoons) blue cheese (whichever kind you like to eat-- I used a divine Oxfordshire blue)

Prepared Ranch dressing (I used homemade, but use whatever you like to eat)

1) Place the onions and garlic into the bowl of a food processor and chop until finely minced. Now add in the chicken and pulse until well chopped, but not paste-like. Place into a bowl, cover and stash in the fridge for at least 1 hour to chill and firm up.

2) Make the olive sauce, but simmering the cabbage for just a minute, then draining and mixing with the chopped olives and pickle. Set aside.

3) When you are ready to eat: Fire up the grill of preheat the oven to 200C (400F). Wet your hands with cool water and gather 1/8 of the chicken mixture. Shape it into a sort of nest and place 1 tablespoon of blue cheese into the center, then cover with 1/8 more chicken and shape into a patty. Repeat with the remaining chicken. You will have 4 burgers. They can be placed back into the fridge for up to a day (in which case, turn the oven off), or cook immediately. Drizzle a scant amount of veg oil over both sides of the burgers and a light sprinkle of salt then grill evenly on each side, basting with Buffalo sauce or bake for 15 minutes, douse both sides with Buffalo sauce and flip the burgers. Continue to bake for 15 more minutes.



This recipe is easy to double or triple. Serve on a soft bakery bun with olive sauce (or lettuce) and Ranch dressing. Be prepared for a gush of melted blue cheese when you reach the center of the burger...Mmmmmm

5 comments:

Anonymous said...

you had me at "blue-cheese". it's 7am here in VA and this is what i want for breakfast...YUM!
Melissa

JennyB said...

I'm with you on the whole, blue-cheese-and-spicy-chicken-are-good-any-old-time-of-the-day, thing.

Meghan said...

Hey Jenny - could you make these burgers with all ready ground chicken or turkey? Do you think you would lose something major?

JennyB said...

Hey Meghan-
You could use pre-ground chicken or turkey for sure! Just squish in the green onion and garlic and carry on as usual.
Let me know how that works out for you!!
JennyB

Miss. Tarrah Dame said...

I love the idea of stuffing these! I just made something like this myself and loved it! :)
http://damegoodeats.blogspot.com/2010/10/buffalo-chicken-burgers.html