RECIPES: Recipe Details

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Wing Dinger of a Burger

Ingredients 

1/2 C. Tomato Ketchup
2 Chipotles in Adobo, chopped @1 T.
1 T. Honey
1 t. MincedGarlic
1/2 t. Onion Powder
1 T. Worchestershire Sauce
1/2 t. Hot Sauce
2 T. Tomato Paste
1 C. Fresh breadcrumbs
1/3 C. Buttermilk
1 T. Butter
1/2 C. Diced Celery
1 1/2 lb. Boneless, skinless chicken thighs
1/2 t. Salt
1/2 t. Pepper
1 Egg
1 Egg Yolk
2/3 C. Panko Breadcrumbs
Cooking Spray for Grilling
6 oz. Bleu Cheese, sliced
1 C. Celery Leaves
6 Pieces of Texas Style Bread
3/4 C. Ranch Dressing

Instructions 

Combine the first 8 ingredients in a bowl. Cover wing sauce and refrigerate till ready to use. Combine fresh breadcrumbs with buttermilk and set aside while preparing other ingredients. Heat gas grill to medium high and melt 1 T. butter in a grill suitable saucepan. Add diced celery and saute on the grill with the lid closed till soft, about 5 - 7 minutes. Check and stir frequently. Turn grill off. Allow celery to cool to room temperature. In a food processor with a blade attachment, pulse chicken thighs in two batches till ground. Place chicken in a mixing bowl and add breadcrumbs and buttermilk, sauteed celery and any remaining butter in the pan, salt, pepper, egg and yolk,1/4 C. of the wing sauce and the panko breadcrumbs. Form into 6 patties, approximately 4.5 oz. each, and refrigerate for 1 hour. Patties will be very soft. Heat Grill to high. Spray grill with cooking spray for grilling, add patties and grill for 5 minutes with the grill lid closed. Reserve 6 T. of wing sauce and set aside. Divide the remaining sauce in half, brush the top of the burgers liberally with half of the sauce. Reduce the heat to low and continue to cook on side one for 2 minutes more with the lid closed. Wash brush well. Flip burger and brush the grilled side of the burger with the remaining half of the sauce and clean basting brush. Cook with the lid closed for about 5 minutes longer. Top the burgers with cheese, cook for 5 minutes longer, again with the grill lid closed, until cheese begins to melt. While cheese is melting rinse celery leaves and dry in a salad spinner. Remove burgers and tent with dome of foil. Scrap grill and increase temperature to medium. Add bread to grill and toast about 2 minutes per side. To serve, top each piece of toast with 1 T. of reserved sauce and one wing burger. Place celery leaves on top of burger and drizzle with 2 T. each ranch dressing.

Comments 

It is very important to cook these burgers with lid closed so that the heat builds up in the grill and acts as sort of an oven to help firm the burgers up to turn. I know it is not common to baste with sauce until after meat has been grilled on one side but I chose to baste the uncooked top and then flip because I like the carmelized sauce. I think it gives the sauce a deeper flavor. Plus the grill in only on low so it does not burn.