Chocolate & Chicken ‘Oh My’ Burger

Ingredients

  • 3 Cups all-purpose flour, plus about a Cup for kneading dough
  • 2 Teaspoon. quick-rise yeast
  • 1 1/2 Teaspoon. fine sea salt
  • 1 Teaspoon. granulated sugar
  • 1/4 Cup extra-virgin olive oil
  • 1 Cup hot water (120 to 130 degrees)
  • 18 pieces crispy cooked Applewood bacon
  • 1 Cup dark chocolate chips, 60% cacao
  • 2 Tablespoon. sambal oelek
  • 2 Pounds. freshly ground boneless, skinless, chicken thighs (Note:
  • I prefer organic, pasture raised, air chilled chicken.)
  • 1 Cup freshly grated tart apple such as Granny Smith
  • 1/4 finely diced jalapeno (seeds included)
  • 1 Teaspoon. fine sea salt
  • 1/2 Teaspoon. black pepper
  • 1/2 Teaspoon. garlic powder
  • 1 yellow onion, halved
  • oil for grill
  • 9 Ounces sliced pepper jack cheese
  • 1 Cup packed, organic curly leafed kale
  • 1/3 Cup toasted pecans
  • 1/2 Cup freshly grated Parmigiano Reggiano cheese
  • 3 Tablespoon. extra-light olive oil
  • 1/4 Teaspoon. fine sea salt
  • 1 Cup mayonnaise
  • 1 Cup packed, fresh Italian basil, cut into chiffonade
  • 1 Teaspoon. freshly grated organic Meyer lemon zest (about 2 lemons)

Instructions

  • Burger Buns
  • Makes 12-4 inch round buns
  • Time:
  • 45 minutes
  • 3 Cups all-purpose flour, plus about a Cup for kneading dough
  • 2 Teaspoon. quick-rise yeast
  • 1 1/2 Teaspoon. fine sea salt
  • 1 Teaspoon. granulated sugar
  • 1/4 Cup extra-virgin olive oil
  • 1 Cup hot water (120 to 130 degrees)
  • In a large glass bowl, combine 2 Cups flour, yeast, salt and sugar.
  • Using a wooden spoon, stir in olive oil and hot water; stirring until mixture is smooth.
  • Stir in remaining flour gradually; mixing until dough is smooth and all flour is incorporated.
  • Knead dough on a floured surface until smooth and elastic, about 5 minutes.
  • Place dough in a greased bowl and cover tightly with plastic wrap.
  • Let rise for 20 minutes while you make, chocolate covered bacon, burger patties, pesto and aioli.
  • Once that is done:
  • Divide dough into 12 equal balls.
  • Set to rest on a floured board.
  • Once chicken patties have cooked:
  • Flatten each dough ball into a 4 inch round.
  • Grill over medium heat on oiled grill about 2 minutes; flip and top half of the buns with Toasted Pecan-Kale-Pesto, evenly divided.
  • Grill until bottoms are nicely browned; about 2 minutes.
  • Remove from grill to a large platter for assembly.
  • Oelek infused Dark Chocolate-Smeared-Crispy Applewood Bacon
  • 18 pieces crispy cooked Applewood bacon
  • 1 Cup dark chocolate chips, 60% cacao
  • 2 Tablespoon. sambal oelek
  • Place chocolate and sambal oelek into a heat proof bowl and set over pot of simmering water on grill (alternately, use a microwave safe bowl and heat for 1 minute) until chocolate melts; stir until smooth. Coat one side of crispy, cooked bacon with chocolate.
  • Set aside.
  • Ground Chicken Patties
  • Makes:
  • 6-4 inch round patties
  • Cook Time:
  • 8 minutes
  • 2 Pounds. freshly ground boneless, skinless, chicken thighs (Note:
  • I prefer organic, pasture raised, air chilled chicken.)
  • 1 Cup freshly grated tart apple such as Granny Smith
  • 1/4 finely diced jalapeno (seeds included)
  • 1 Teaspoon. fine sea salt
  • 1/2 Teaspoon. black pepper
  • 1/2 Teaspoon. garlic powder
  • 1 yellow onion, halved
  • oil for grill
  • 9 Ounces sliced pepper jack cheese
  • In a large bowl, gently mix chicken, apple and jalapeno just until ingredients are evenly distributed.
  • Shape into 6 patties, each 4 inches in diameter.
  • Mix together salt, pepper and garlic powder.
  • Season each side of the chicken patties with mixture.
  • Set these aside.
  • Make pesto and aioli.
  • Once sauces are made:
  • Grill chicken patties over medium-high heat for 4 minutes; flip patties and top each with 1 1/2 Ounces of sliced pepper jack and continue grilling for 4 minutes or until internal temperature is 165′.
  • Remove cooked patties from grill and place one patty on each pesto topped grilled bun, pepper jack cheese side up. Then top each burger with 3 slices Oelek infused Dark Chocolate Smeared Crispy Applewood Bacon. Coat top half of bun with 2 Tablespoon. Meyer Lemon Basil Aioli and place aioli side down on top of bacon.
  • Serve with Sutter Home Merlot.
  • Toasted Pecan-Kale-Pesto
  • Makes:
  • 3/4 Cup
  • 1 Cup packed, organic curly leafed kale
  • 1/3 Cup toasted pecans
  • 1/2 Cup freshly grated Parmigiano Reggiano cheese
  • 3 Tablespoon. extra-light olive oil
  • 1/4 Teaspoon. fine sea salt
  • 3.
  • Place kale and pecans in work bowl of food processor.
  • Blend until pulverized.
  • Add cheese, olive oil and salt; blend for 1 minute.
  • Scrape pesto into a small glass bowl and set aside.
  • Meyer Lemon-Basil-Aioli
  • Makes:
  • 1 Cup
  • 1 Cup mayonnaise
  • 1 Cup packed, fresh Italian basil, cut into chiffonade
  • 1 Teaspoon. freshly grated organic Meyer lemon zest (about 2 lemons)
  • 4.
  • In a small glass bowl; stir together all ingredients. Cover and chill.

You May Also Like

Loading a Random Recipe...