Sometimes you take a bite of something and it turns into a happy little dance party in your mouth. For example: A Buffalo Chicken Burger. My oh my. My taste buds were like, thank you Aimee!
I'm about to get real honest with you. I had some chicken in my freezer and I was bored and somewhat broke and looking through all my cabinets contemplating spring cleaning when I found my kitchen-aid meat grinder--unused, still in the box and it was sad. It was calling out to me. Use me, I was free on a shopping spree courtesy of a returned, broken keurig to a store that shall remain nameless but has a great return policy. I actually thought I was buying a food mill which i was planning on using for applesauce. Fail on my part there. Turns out the food mill attachment is MUCH more expensive.
Soooo, I thawed out that chicken, actually read the directions for the food grinder and got to work. Have you all seen the prices of ground chicken lately? It's over $4 a pound? That's crazy!! However, you can buy boneless, skinless chicken breast for $1.99 a pound and grind your own like I did! Or you can just purchase a pound at the grocery store. It's a lot easier.
How pretty is that mixer? Someone once told me to put it away so that my counter looks less cluttered. I laughed and stared at them in disbelief. It is a work of art.
There are a few possibilities other than burgers for this chicken mixture. If you're going the low carb or gluten free route, just use it for lettuce rolls or corn tortillas for tacos. For now I am in love with this in burger form.
Beware that chicken makes a bit of a sloppier burger than ground beef as it holds more water. I recommend chilling this, once you have formed your patties, for at least 30 minutes. Also, make sure that you have oiled your pan.
Now that I've finally gotten my nerve up to use this meat grinder I can't wait to find more things to grind up! I'm looking forward to making some sausage this summer as soon as I can work up the nerve to buy sausage casing.
Buffalo Chicken Burgers
1 pound ground chicken
2 carrots, grated
1/3 cup onion, grated
1/4 to 1/3 cup buffalo sauce
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
Mix all ingredients together except oil. Form into patties about 3/4 inch thick and chill for at least 30 minutes.
Preheat a large skillet over medium to medium low heat. Place enough oil in the bottom of the pan to cover, about 1-2 tablespoons. Place the burger patties in the skillet and cover with lid. Cook for 4-5 minutes and flip each patty, covering the skillet again. Flip every 4-5 minutes cooking for a total of about 20-25 minutes depending on the thickness of the burger. You can insert a meat thermometer to check for doneness. Chicken should register 160 degrees.
I served these on fresh pretzel buns with homemade ranch dressing. To die for!!