Chicken burgers. It’s what (was) for dinner.
Mmmmmk but for real though…this was dinner last night. See, I’d say that about 98% of the stuff on the blog I actually make specifically for the blog. Not that I wouldn’t bake like a crazy cafeteria lady on a regular basis anyway, but a lot of the time I make specific things just to try something new and share.
This was real life, and it happened last night. In our backyard. Using the last of the propane in our grill’s tank. And it was glorious.
Let’s be honest here though: this is totally a Sandra Lee recipe. You could certainly make your own Ranch seasoning, pickle your own jalapenos, simmer your own barbeque sauce or bake your own hamburger buns. Or you could do what I did and just buy the ingredients completely store-made and have dinner on the table in T-minus 30 minutes.
Either way, make it. Eat it. Love it!
BBQ RANCH JALAPENO CHICKEN BURGERS
- 1 lb ground chicken
- 1 packet Ranch seasoning mix
- 1 whole egg
- 4 slices thick-cut bacon
- 8 Tbsp BBQ sauce
- jarred pickled jalapenos
- 4 hamburger buns
- 2 Tbsp olive oil
- 4 slices colby jack cheese (optional)
In a large bowl mix together the ground chicken, Ranch mix and the egg. Form into 4 patties and set on a plate in the freezer for about 4-5 minutes (helps keep the burgers together before grilling). Meanwhile cook the bacon to crisp in a pan over medium heat; place the bacon slices on a paper towel to drain. Preheat a grill to 400 degrees. Brush the burgers with olive oil, then place on the preheated grill. Grill for about 5-6 minutes on each side until the internal temperature reaches 165. Melt cheese on top if desired. To serve spread the BBQ sauce evenly on the buns. Layer the burger, jalapenos and additional toppings. DEVOUR.