Buffalo Chicken Burger


(Norsk versjon: Buffalo Kylling Burger )

1-11026260_10153046443041622_232280148777379083_nBuffalo Chicken Burger with BBQ sauce, Blue Cheese Sauce and homemade hamburger buns is a favorite in my household, and is also praised by guests.

Grilling is fun – and yummy! Mind you, should the weather not be BBQ-friendly then you can easily make this dish in your kitchen.

The buns can (of course) be used with any type of burger, or hot dog, and the BBQ sauce keeps for weeks in the refrigerator – all ready to be used as marinade, glaze or just as sauce on almost everything that is being kissed by my grill.

I will typically serve these burgers as a Build-your-own-Burgers, so that everyone gets them precisely how they like them. (Some are very picky in what order to stack the ingredients of a burger)

 

Hamburger buns

  • 1-1093796_10151865192911622_1348921394_o3 deciliter milk, luke warm
  • 1 teaspoon honey
  • 2-3 tablespoons olive oil
  • 2 teaspoons dry yeast
  • 450 gram plain flour
  • 1/2 teaspoon salt
  • 1 egg, for brushing
  • Sesame seeds

Put the luke warm milk, honey, olive oil, yeast, flour and salt in a baking bowl and combine thoroughly. Knead until smooth and elastic, about 3-5 minutes. Cover and let rise until doubled in size.

Divide dough into 12 pieces (15 if you are doing hotdog buns), shape into balls and push them flat. Cover and let rest and rise for 15-20 minutes.

Brush with a beaten egg and sprinkle with sesame seeds.

Bake on the middle rack of the oven at 225 degrees C for 10-15 minutes, until golden and beautiful.

 

Yummy BBQ sauce:

  • 1-882199_10151665960151622_1343408524_o3 deciliter brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon coriander
  • 1/4 teaspoon ginger powder
  • 2 dl apple cider vinegar 5%
  • 1 1/2 deciliter honey
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 liter ketchup
  • Apple juice to taste (I use a lot of apple juice, 2-3 deciliter.)

Mix brown sugar and all the dry ingredients in a deep pan. Stir in the vinegar, honey, Worcestershire sauce and mustard. Mix well over low heat.

Add the ketchup and bring to a boil. Reduce heat and simmer for 10 minutes. Stir frequently. Add apple juice to taste.

This is a large recipe, and the sauce keeps well in the refrigerator for a couple of weeks. Or you can freeze it.

Blue Cheese Sauce

  • 200 gram crème fraiche
  • 2 cloves garlic, crushed
  • 60 gram blue cheese

Mix the crème fraiche, blue cheese and garlic in a bowl. Stir and squish the lumps of blue cheese until combined. Refrigerate until time to serve.

 

 

Buffalo Chicken Burgers

  • 1 deciliter BBQ sauce
  • 25 gram butter
  • 4 large chicken thigh fillets (use breast if you prefer)
  • 1 teaspoon olive oil
  • hamburger buns, halved and toasted
  • Blue Cheese Sauce
  • Lettuce, onions, whatever you like in your burgers.

Put BBQ sauce and butter in a small saucepan and bring to a boil and reduce slightly.

Rub the chicken with olive oil and cook it on the grill or in a hot griddle pan until cooked through. Toss the cooked chicken in the BBQ butter, and then build your burgers with extra BBQ-sauce, Blue Cheese Sauce and your preference in lettuce and veggies.

1-11026260_10153046443041622_232280148777379083_n

Not to your fancy? No need to leave with an empty stomach; check out some other summer favorites as well:

The world’s best potato salad!

Tzatziki and Greek bread

Rhubarb Meringue Pie (and a Margarita)

Gazpacho – perfect summerfood

Arroz/Paella (no)

Salmon, mango and noodle salad

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23 comments on “Buffalo Chicken Burger

  1. Hi! I want to make these hamburger buns and I’m so sorry but what is ~ 3 dl milk? I’ll probably make the rest of it, too. Looks and sounds delicious!

    Lik

    • Sorry to disappoint you, but there will not be many vegetarian dishes from me. However, if you eat eggs and dairy then the meat can be traded out with tofu for example. I am afraid I can not try my recipes with tofu – as I am deadly allergic to it.

      Likt av 1 person

    • You’re not accustomd to operate in deci? Maybe I should change it to milli in the recipes. Its simple enough, just add 2 zeros, but if it is confusing I shoud change it? We always operate in deciliter in Scandinavia…

      Lik

      • We use the metric system in Australia but not that term. Up to a litre we just say the measurement in mls. Don’t change it, now I know I can easily convert. Isn’t it funny how we are the same, but different at the same time. Google is a wonderful tool for times like these!

        Likt av 1 person

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