GO WILD: Wild Chicken Burgers

Lately I’ve been on quite the burger kick! The thing I like about burgers is they can be healthy or big, fat, and messy. If you ask me which way I like my burgers, I would have to say BOTH and it depends on the kind of mood I’m in.

But today I think I accomplished both the healthy side of burgers and the big, fat, and messy side. If your having a major burger craving, this will surely satisfy your craving and keep you full for hours!

So, that begs the question what makes them SO WILD? That is a very good question! First of all, these burgers are HUGE size wise. Secondly, the sauce is a bacon onion chutney that is sweet and not spicy. I don’t do spicy, but if you like it spicy then I’m sure you could add a spicy kick to it. Lastly, there is this amazing pickled cabbage slaw on top to make the perfect ending to this burger.

Wild Chicken Burgers

2 lbs Ground Chicken (if you want mini burgers then you would only need 1 lb)

GF Hamburger Buns

Handful of Parsley

3 Garlic Cloves, minced

1/2 tsp. Grated Ginger

1 tbsp. EVOO

Salt & Pepper, to taste

In a bowl combine the ground chicken, parsley, garlic, ginger, salt, pepper, and EVOO. Mix to combine. Form into burgers. Grill the burgers for about 5 -7 min. on each side.

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Pickled Cabbage Slaw

1 1/2 Cups Purple Cabbage

1/2 Red Onion, chopped

1 Cup Kale, torn

2 Carrots, chopped

1/2 Cup Apple Cider Vinegar

1 tbsp. Sugar

Salt & Pepper, to taste

In a food processor, place the cabbage, kale, and carrots and chop until you reach the consistency of a slaw.

Place the slaw mixture and the chopped onion in a bowl. Add the Apple Cider Vinegar, sugar, salt, and pepper. Toss everything to make sure all contents are combined.

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Cover the cabbage slaw and store in the fridge until ready to use.

Bacon Onion Chutney

8 Slices of Turkey Bacon, cooked

1/2 Yellow Onion, diced

1/4 Cup Chicken Stock

4 tbsp. Brown Sugar

1 tbsp. Granulated Sugar

1 tbsp. Balsamic Vinegar

3 tbsp. Honey

1/2 tsp. Cumin

Tear the cooked bacon and place in a bowl. The bacon doesn’t have to be torn into really small pieces because you will be adding this to the food processor later. Set aside.

Cook the onions until they begin to soften. Reduce the heat to low and add in the chicken stock, honey, cumin, cooked bacon, brown sugar, granulated sugar, honey, and cumin. Let it simmer for 10-12 min. or until mixture has begun to reach a jam like consistency.

Once it has reached the right consistency, stir in the balsamic vinegar. Transfer mixture to a food processor and pulse until you reach a chunky consistency.

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To assemble the burgers: Spread the chutney onto both buns, followed by a chicken burger, and then the pickled cabbage slaw.

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Wild Chicken Burgers

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Ingredients

  • Wild Chicken Burgers
  • 2 lbs. Ground Chicken
  • 4 GF Hamburger Buns
  • Handful of Parsley
  • 3 Garlic Cloves, minced
  • 1/2 tsp. Ginger, grated
  • 1 tbsp. EVOO
  • Pickled Cabbage Slaw
  • 1 1/2 Cups Purple Cabbage
  • 1/2 Red Onion, chopped
  • 1 Cup Kale, torn
  • 2 Carrots, chopped
  • 1/2 cup Apple Cider Vinegar
  • 1 tbsp. Sugar
  • Salt & Pepper, to taste
  • Bacon Onion Chutney
  • 8 slices Turkey Bacon, cooked, roughly chopped
  • 1/2 Yellow Onion, diced
  • 1/4 cup Chicken Stock
  • 4 tbsp. Brown Sugar
  • 1 tbsp. Balsamic Vinegar
  • 3 tbsp. Honey
  • 1/2 tsp. Cumin

Instructions

Wild Chicken Burgers - In a bowl combine the ground chicken, parsley, garlic, ginger, salt, pepper, and EVOO. Mix everything to combine. Form into burgers and place on an indoor grill. Grill for about 7 min. per side.

Pickled Cabbage Slaw - Place the cabbage, kale, and carrot in a food processor and chop until it reaches a slaw like consistency. Place the chopped onion and the slaw into a bowl. Add the vinegar, salt, pepper, and sugar. Stir to combine.

Bacon Onion Chutney - Cook the onions over medium heat until they begin to soften. Reduce the heat to low and add in the chicken stock, honey, brown sugar, cumin, and cooked bacon. Let it simmer for about 10 min. or until mixture has reached a jam like consistency. Once it has reached the right consistency, stir in the balsamic vinegar. Transfer the mixture to a food processor and pulse until you reach a chunky consistency.

To assemble the burgers - Spread the chutney on the bottom of both buns, followed by a chicken burger, then the pickled cabbage slaw.

http://thekitchenrevival.com/wildchickenburgers/

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