In the Fresh Meat Case
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Prep Time: 5 min
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Cook Time: 25 min
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Serves 8
- 0
Calories
- 0G
Protein
- 0MG
Sodium
- 0G
Sat.fat
- 0G
Sugar
In the Fresh Meat Case
Ingredients
1 tbsp cooking oil (canola or vegetable)
8 brioche buns, with or without sesame seeds
1/4 cup buffalo sauce (your favorite)
2 tbsp crumbled blue cheese
1 small bag pre-shredded iceberg lettuce
2 roma tomatoes, sliced thin
1 red onion, sliced in thin rings
pickle chips, dill or sweet
to taste salt & pepper
small piece of wax or parchment paper
Add oil to medium-size sauté pan and heat on stovetop to medium-high heat (375°).
Portion ground chicken into eight 2-oz. balls. Less handling is better. Place balls on a plate and refrigerate until pan is heated.
Place balls in the pan and set a piece of parchment paper on top. Using a press, heavy bowl, or spatula, press down on balls to form thin patties. Remove paper and season patties with salt and pepper to taste.
TIP The parchment paper keeps the meat from sticking to the spatula.
Cook patties for 2-3 minutes, ensuring a nice crispy crust has formed on the bottoms. Using a metal spatula, “scrape” burgers up from the pan and flip. Cook for one minute longer or until centers reach 165°.
Remove burgers from pan and place on buns. Lightly pour 2 tsps. of buffalo sauce onto each burger. Add bleu cheese crumbles in between and on top of patties. Garnish with your favorite toppings (lettuce, tomato, onion, pickles, etc.). Serve with your favorite fries or chips!
Buffalo Blue Cheese Smash Burger
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