In a bowl, combine the ground chicken, parsley, Frank’s RedHot Wings Sauce, salt, ground black pepper, ground onion, and ground garlic. Mix until combined and separate into 4 – 4 oz chicken patties.
Heat-up a cast iron skillet, a large frying pan, or a flat griddle of your choice over medium/high heat.
Toast your hamburger buns until golden brown and set aside.
Cook the chicken patties two at a time, if space is available, for 4 to 5 minutes. Place a spoonful of Frank’s on top of the burger while it is cooking. Flip the patties and cook for an additional 4 to 5 minutes. Again, place a spoonful of Frank’s on top of the burger. Ensure you cook the chicken past an internal temperature of 165 degrees.
Flip one last time, place another spoonful of Frank’s on the burger and top with a slice of pepper-jack cheese.
Cook an additional 30 seconds to minute to help melt the cheese.
Remove the chicken and set aside to cook the remaining chicken. Repeat these steps for the remaining chicken patties until you have cooked all of your patties.
Assemble your burger by first spreading some Frank’s on the top and bottom buns. Next, starting from the bottom, place a layer of pickles and then some of the shredded lettuce. Follow that with a couple slices of tomato. Add the chicken burger and top with either ranch or blue cheese. Get a napkin, a beer, and enjoy!!!
Chipotle Mayo (Kraft, Taco Bell, McCormick, or whatever is your favorite)
Directions
In a bowl, combine the ground chicken, cilantro, cumin, salt, ground black pepper, ground onion, and ground garlic. Mix until combined and separate into 3 oz balls (approximately 5 or 6 patties).
Place the chicken between parchment paper and press down to flatten into a thin patty. You can use a plate or alternate flat object to press out the chicken. Repeat until all of the chicken has been pressed and formed into a patty.
Sauté the green chilis in a small pan over medium/low heat. About 12 to 15 minutes.
Heat-up a cast iron skillet, a large frying pan, or a flat griddle of your choice over medium/high heat.
Toast your hamburger buns until golden brown and set aside.
Cook the chicken patties two at a time, if space is available, for 3 to 4 minutes. Flip the patties and cook for an additional 3-4 minutes. If you made a larger patty instead, ensure you cook the chicken past an internal temperature of 165 degrees.
Place a spoonful of the sautéed green chilis on top of the patty and cover with one slice of pepper-jack cheese. Cook an additional 30 seconds to minute to help melt the cheese.
Remove the chicken and set aside to cook the remaining chicken. Repeat these steps for the remaining chicken patties until you have cooked all of your patties.
Assemble your burger by first spreading the chipotle mayo on the top and bottom buns. Next, starting from the bottom, place a layer of the shredded lettuce, followed by either one or two chicken patties depending on how much you want. Top with tomatoes and enjoy!
NOTE: You can also place the tomatoes between the lettuce and the first chicken patty as well. Or leave the lettuce and tomatoes out completely. After all, it is your burger!
