Louisiana hot chicken burger
A Louisiana hot chicken burger with blue cheese dip and hot sauce glaze. What’s not to like?
The spiciness in the Louisiana hot chicken burger is rooted in the South, and in the USA, “the South” is renowned for its hot sauce. It’s likely connected to the fact that the famous Tabasco sauce is produced in Louisiana. This burger is generously infused with Tabasco, creating a burger version of the most iconic bar snack, New York Buffalo Wings. Interestingly, Buffalo wings have nothing to do with buffaloes; instead, they are named after Buffalo, a city in the state of New York where the classic combination of spicy wings with blue cheese dip was conceived. But enough of culinary geography – it’s time to fire up the grill! Want more like this? Pre-order our brand-new Best of BBQ Birds book.
The ingredients:
(4 burgers)
100g carrot, julienned
100g celery, julienned
1 spring onion, julienned
1 tbsp mayonnaise
1 tbsp apple cider vinegar
Salt and freshly ground black pepper to taste
BLUE CHEESE TOPPING
150g blue cheese
6 tbsp mayonnaise
1 tbsp fresh chive rings
Salt and freshly ground black pepper to taste
HOT SAUCE GLAZE
2 tbsp butter
5 tbsp Tabasco sauce
4 tbsp ketchup
Salt and freshly ground black pepper to taste
1 tbsp garlic granules
1 tbsp onion granules
700g ground chicken (or freshly ground chicken thigh fillet)
Salt and freshly ground black pepper
4 burger buns
What you need:
BBQ or grill with a lid for direct grilling
Meat thermometer
Basting brush
Spatula
How to make:
Preparation: 10 minutes
Cooking: 40 minutes
For the carrot-celery salad, mix all the ingredients in a bowl and season with salt and freshly ground black pepper. For the Blue Cheese Topping, crumble the blue cheese in another bowl. Mix it with the mayonnaise and chive, and season with salt and freshly ground black pepper. Prepare a BBQ or grill for direct grilling and heat it until the grill grates reach a temperature of 200°C. Combine all the ingredients for the Hot Sauce Glaze in a saucepan and melt them over low heat at the corner of the BBQ.
Stir well. Mix the garlic and onion granules into the chicken meat and shape four burgers. Sprinkle them with salt and freshly ground black pepper and grill them for a few minutes until they have a nice color. Flip them using a spatula and continue cooking until they reach an internal temperature of 70°C.
Generously brush the chicken burgers with the Hot Sauce Glaze and grill them for about 1 more minute. Flip the chicken burgers again, brush the other side with the glaze, and grill for one last minute until the burgers are well heated inside, and the glaze coats them nicely.
Slice the burger buns open and briefly toast them on the BBQ. Top them with the carrot-celery salad and the grilled burgers, then finish with the Blue Cheese Topping.
