Worth the Wait (I hope)
So how many times can’t I ask for forgiveness before you all (all 5 of you that is) tell me f%^& off? Well I hope I its not now. Work has kept me so busy as of late that not only have I not posted but I have not made much of anything. I did get to make 2 very large quantities of guacamole 2 weeks in a row for friend’s parties and thanks to a friend I discovered that vidalia onions instead of say red onions in guac are very very good indeed! Other than that I have been shall we say lacking inspiration.
That is until the other night. M has been a bit of a funk as of late and the only way I know to help cheer people up is with food, yeah I know I am a diet’s worst enemy! Anyhow, I thought he could use a little pick me up after work so I thought I would combine 2 of his favorite foods into 1 tasty treat. And guess what; it was not all that bad for you either!!!!
Buffalo Chicken Burgers (combo of, you guessed it burgers and buffalo wings!) I got the initial inspiration from this lovely post and as always tweaked it to my liking.
Recipe:
2 chicken breast about a pound, cubed (leave the fat on!!!!!)
2 T. egg beaters or regular egg but I find it easier to just use the egg beaters.
1/2 a small onion (I used vidalia)
3 cloves garlic
1/4 -1/3 cup (palmful) of seasoned breadcrumbs
dash of hot sauce, pinch of cayanne, salt/pepper - all to taste
1/2 cup flour seasoned with cayanne (to taste)
Buffalo Sauce:
1-2 T. butter
2-3 cloves garlic minced
1/2 - 1 Cup hot sauce of choice (or you can mix like I did, 1 part Tabasco, 2 parts Franks)
pinch (or more) cayenne
1-2 T. red wine vinegar
salt & pepper
Place the onion and garlic in a food processor and pulse a few times to rough chop. Add the rest of the ingredients and pulse until a nice mix forms, should look like, wait for it, ground meat! Mix together your flour and cayenne. Now wet your hand; helps with sticking, and make 4 patties out of the ground meat mixture. It will be sticky and it will be a little loose. Lightly dredge the patties in the seasoned flour and pat off excess. Place patties on a plate and refrigerate til ready to use. Chilling them helps to keep them together while cooking just like you would do for a crab cake. Meanwhile make the sauce. Melt to butter and saute the garlic for a few minutes until fragrant/brown but not burnt. Now lower the heat and whisk in the cayenne then the rest of the ingredients. Turn off heat. When ready to cook your patties heat a fry pan with enough oil to coat the bottom of the pan, when hot gently lay your burgers in. Cook for about 5 minutes per side. Each side should be golden brown. When fully cooked, completely submerge in the buffalo sauce. Place on a bun with blue cheese!
I used an English Muffin and seved with a side of celery and carrot stix. It was a great meal especially for summer. I think you could do these on the grill too but you would have to cook them on greesed aluminum foil. If you placed them on the grill it self I don’t think the flour would cook right and give you that great crust. Plus it might just fall through the grating. But hey if you try it and it works let me know; I am way to chicken (ha) to try it! 
