Wine Varietal: Merlot
Las Vegas, like every other city in America is loaded with pizza joints. I created this recipe because of my love of burgers, barbecue, and pizza. My goal is to give America a great new taste to add to its eclectic collection of burgers.
6 loaves, 10 to 12 inches long
1 cup barbecue sauce, such as Bull’s Eye Original
1/2 red onion, thinly sliced
1/2 teaspoon BBQ seasoning, such as Chef Paul Prudhommes BBQ seasoning
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
6 large chicken thighs, skin on and freshly ground
1/2 cup minced red onion
1/3 cup cilantro, finely chopped
2 tablespoons BBQ Seasoning, such as Chef Paul Prudhommes BBQ Seasoning
1 teaspoon sea salt
Olive oil, for brushing on the grill rack
1-1/8 cups smoked Gouda cheese, grated
1-1/2 cups loosely packed cilantro, lightly chopped
Prepare a medium-hot charcoal grill with a cover, or preheat a gas grill to medium-high.
To prepare the naan, cut from both ends of each loaf to make 2 pieces that will accommodate a 4 inch patty and discard the rest of middle section.
To prepare the barbecue sauce, pour the sauce into a fire-proof pan and place on outer edge of the grill to heat.
To make the grill-caramelized onions, grill the onion slices until lightly charred on both sides, rough chop and place in a small bowl. Add the BBQ seasoning, salt, and pepper to the onion and toss.
To make the patties, spread the ground chicken on a cookie sheet and add the minced onion, cilantro, barbecue seasoning, and salt. Gently toss with salad forks until well mixed. Divide into 6 equal portions and gently push and pat the mixture by hand into patties without picking them up.
When the grill is ready, brush the rack with olive oil. Place the patties on the rack with a spatula, cover and cook for about 5 to 7 minutes per side, until 165 degrees is reached.
During the last few minutes of grilling, place the naan pieces on the grill to lightly toast and put 2 tablespoons of cheese on each patty.
To assemble the burgers, spread 6 of the naan pieces with 1 tablespoon of heated barbecue sauce each and then place the patties, cheese side down on the 6 naan pieces. On top of each patty, layer 1 more tablespoon of cheese, an equal portion of caramelized onion and 1/4 cup of cilantro. Drizzle 1-1/2 tablespoons of barbecue sauce over the cilantro, top the burgers with the remaining naan pieces, and serve.