1 stick unsalted butter, divided, cut into 1/4 inch cubes and placed in freezer till ready to use
1 1/2 Pounds ground boneless chick breasts
1 1/2 Pounds ground skinless chicken thighs
4 Teaspoons of Franks red hot sauce seasoning (French’s)
1/4 Teaspoon fresh ground pepper
6 Romaine lettuce leaves
6 – 1/4 inch cut red onion slices
6 1/4 inch slice of red ripe tomato
small bottle of franks red hot sauce
Sauce 1:
1/2 envelope ranch dressing mix
3/4 Cup Mayo
1/2 stalk celery chopped finely
salt and pepper to taste
Sauce 2:
1/4 pound crumbled blue cheese ( Maytag)
1/2 Teaspoon. Celery seed finely ground
3/4 Cup of Mayo
salt and pepper to taste
optional toppings:
Bread and Butter pickle chips
Grated pepper jack cheese
Instructions
Mix all meats, butter( I don’t use all butter I save 6 pieces to top each burger with 3 dashes of franks sauce at very end) ,and seasonings gently, then make into 6 patties. cover and place in refrigerator till ready to grill.
Start mixing the sauces while the burgers are getting chilled again. First sauce, mix all ingredients together and place in small serving bowl’then
Repeat with second sauce.
Get grill started with cast iron grill pan and oil grates with a little bit of oil . When you reach about 200 degrees on grill, medium high, start the burgers and red onion slices. Cook each burger about 3 to 4 mins on each side. Take 6 pieces butter to top each burger with 3 dashes of franks sauce ( here you add cheese for the cheese lovers) take off grill, tent with foil and let rest few mins while you toast buns and dress them. Grill onions till just tender.
Start with preferred dressing on top bun and bottom bun, then place lettuce, tomato then grilled red onion on bottom bun. Place burger on top of onion (here you can add pickles if you like)Then add top bun.
(The version I like is with sauce 1 and cheese with pickles)