Mouth for the South Smokin’ Barbeque Chicken & Tasso Burger
Recipe for 4 Burgers
1 pound ground chicken
1/4 cup spicy “HOT” BBQ sauce (we use “The Commisary Rest. in Memphis’ sauce).
1/3 cup breadcrumbs
1/3 teaspoon ground sea salt
Pinch of Cayenne Pepper
Smoked Gouda cheese (4 slices 1/4 in. thick each)
1/2 pound tasso ham
2-3 oz. of Dr. Pepper Cola
1 large red onion, sliced
1/2 large green pepper, sliced
1/2 stick butter, melted
8 slices Texas Toast (thick cut old-fashioned white bread)
1 clove of garlic – whole
1 Cup of Sweet BBQ sauce (for spreading on buns as condiment – again, we use The Commissary’s MILD/SWEET)
1 bunch/bundle Fresh cilantro
Combine ground chicken, HOT BBQ sauce, egg, breadcrumbs, sea salt and pepper in bowl well. Do not overwork meat. Shape into 4 patties, roughly .25 lb each.
Grill until internal heat of 160 F is reached then add cheese to melt – Remove from grill when cheese is melted and internal temp. is at least 165 F.
While meat is grilling, in a saucepan heat sliced tasso in skillet at medium-high until just browned and mildly carmelized – 4-6 minutes, flipping often, no grease or spray used.
Once tasso is browned, remove from skillet and place on plate to keep warm. Pour Dr. Pepper into skillet, and allow to deglaze. When Dr. Pepper begins to boil, lower heat and add in sliced onions and peppers. Cook until all liquid is absorbed and onions and peppers are carmelized (8-10 min.)
Paint melted butter on Texas Toast and grill bread (both sides) until toasty and nicely marked.
Rub toasted bread with garlic clove to taste.
To Assemble Burger:
Spread about 1 Tbsp. SWEET BBQ sauce on both top and bottom “bun” (toast). Place burger on bottom bun, top with Tasso, Pepper/Onion mixture, and a goodly amount (4-6 sprigs) fresh cilantro. Cover with Top “bun” (toast with sauce) and Enjoy!!