You might not know this about me but I am kind of sort of intimidated by the grill. Weird, because I am super comfortable with most everything except broiling in the kitchen but I guess I’ve always looked at grilling as a man’s thing to do.
But with the Husby spending long days at work and a grill swap on the table, I faced my fear and ‘manned’ the grill myself… and I survived! These burgers were absolutely worth it. I loveloveloved the fact that they were made with ground chicken since when I saw the title pop up in my inbox before clicking on the link, I was a bit disappointed because well, chicken breast can be pretty boring. But I love that they were burger patties made out of chicken instead of beef. I substituted garlic scape for the scallion, but only because I did my shopping at the farmer’s market and they didn’t have any scallions and I thought the scapes would be a good substitute (they were). I also topped the burgers with some smoked gouda instead of cheddar and I’m so glad that I did. It really meshed well with the flavorful patties.
The Husby was a big fan and the Fruitaholic even took a bite and said he liked it. I ate more than one and was sad there weren’t any leftovers for lunch the following day. So if you’re looking for something a little bit different for your next barbeque, don’t hesitate to give these a shot! I’ve already added them to next week’s menu.
- 1 Lb. Ground Chicken
- 1/4 Cup Cornmeal
- 1 Scallion (or 2 Garlic Scapes), minced
- 1 Tbsp. Fresh Cilantro, minced
- 1/2 tsp. Smoked Paprika
- 1/4 tsp. Garlic Powder
- 1 tsp. Dry Mustard
- 1/2 tsp. Kosher Salt
- Pinch of Cayenne Pepper
- 2 tsp. Brown Sugar
- 5 Tbsp. Barbeque Sauce, divided
- 1/2 Red Onion, sliced into rings
- 4 Slices Smoked Gouda (or Extra Sharp Cheddar)
- 4 Buns
Preheat grill over medium-high.
In a small bowl, mix together the cornmeal, smoked paprika, garlic powder, dry mustard, kosher salt, cayenne and brown sugar. Add to a large bowl containing the ground chicken, scallion (or scapes), cilantro and 2 Tbsp. of the barbeque sauce. Using your hands, lightly mix together until all ingredients are incorporated. Add the remaining 3 Tbsp. barbeque sauce to a small bowl and set aside.
Form the chicken mixture into four equal sized patties. Place the burgers onto the grill, close the lid and cook 5-6 minutes. Flip, then brush the cooked side with barbeque sauce, close the lid and cook an additional 3-4 minutes. Flip again, brush the top with barbeque sauce then lay a slice of cheese on top of each burger. Place the buns cut side down on the grill, close the lid and cook until the cheese melts and the buns are toasted, about 1-2 minutes.
Remove the food from the grill and place the chicken patties on the bottom bun, laying a slice of red onion on top before adding the top bun. Serve with additional barbeque sauce if desired.