Does anyone else watch the Super Bowl purely for the excuse to gather with friends and eat naughty, delicious food? Nearly everyone’s favorite game-time fare are hot wings, and even though I love their flavor, I’m just gonna come out and say it:
Hot wings are overpriced, messy and have slimy skin that I refuse to eat.
If it helps, I still crave chicken slathered in spicy sauce and dipped in blue cheese.
Here is my solution to having my hot wings and eating them, too:
A built-in burger incorporating all the flavors of a wing in one neat little pouch! No tiny bones, no rubbery skin, no mess. Just zesty, cheesy, meaty awesomeness. The inspiration came from my Momma’s beloved recipe for Western Burgers, a kind of like a built-in Sloppy Joe.
If you love the flavor of hot wings and want to enjoy every last bite, give these burgers a try and see who the REAL winner is this Sunday!
Buffalo Chicken Burger Bites
To start, season three medium chicken breast with salt and pepper or your favorite seasoning. Saute chicken in 2-3 tablespoons of olive oil over medium high heat. Cook on one side until golden for about 5-7 minutes, then flip and cook another 7-10 minutes or until chicken is cooked through. Transfer to a plate to cool.
No time to cook chicken? Strip the breast and thigh meat from a rotisserie chicken and add AFTER you have sauteed the veggies…
Wipe the skillet and add 4 tablespoons of unsalted butter, 1/2 cup of sliced onions and 1/2 cup thinly slice bell pepper (optional). Saute for 5-7 minutes, stirring occasionally, until veggies are translucent.
Next, stir in three minced cloves of garlic, 1/2 teaspoon salt and 1 tablespoon of brown sugar and cook 1-2 minutes, stirring frequently to keep the garlic from burning.
Remove skillet from heat and stir in 1/2 cup Tabasco sauce.
Finely shred the chicken, and add it along with any juices to the skillet.
Stir in 1/3 cup sour cream until well incorporated. Section mixture into twelve portions and set aside to cool while you make the dough.
I prefer to prepare my own yeast dough, but if you’re short on time, either of the following is a good substitute:
- Refrigerated French bread dough
- Hot roll dough mix (i.e. Pillsbury)
- Crescent roll dough (just re-roll the pre-cut traingles, burgers will be smaller)
In a large bowl, add 1-1/2 cups flour, 3 tablespoons sugar, 1 teaspoon of salt and one packet (1/4 ounce) of Rapid Rise yeast. Whisk to combine.
Stir in 1-1/4 cup hot water (about 125˚) and 3 tablespoons vegetable oil and beat until smooth.
Continue to add flour 1/2 cup at a time, stirring until the mixture forms a rough ball.
Dump dough onto a floured surface and knead by pressing down and away, folding over and pressing down and away.
Knead for 5-10 minutes or until dough springs back when pressed with a finger.
Allow dough to rest for 10 minutes in a warm place.
After 10 minutes, divide dough into twelve balls.
Roll one ball into a 7-8″ circle.
Here’s a tip: To reduce the bulk of the seams when you form your burgers, use the rolling pin to further flatten the outer edges of the dough circle.
Place one tablespoon of blue cheese crumbles in the center of the circle and top with a portion of filling.
Form by folding up top and bottom edges together and pinching the seams to form a good seal. Next, bring in the corners and pinch to seal. Form into a ball shape with hands.
Place burgers on a greased baking sheet and allow to rise for 20 minutes in a warm place.
Bake in a preheated 400˚ oven for 15-20 minutes until tops are golden and bottoms are baked through. Allow burgers to cool 5-10 minutes before serving.
Have a tasty and fun Super Bowl Weekend, everyone!
- FOR FILLING:
- 1 pound raw chicken breasts
- 2 Tablespoons olive oil
- 4 Tablespoons unsalted butter
- 1/2 medium onion, sliced thin
- 1/2 green bell pepper, sliced thin
- 3 large garlic cloves, minced
- 1/2 cup Louisiana Hot Sauce or favorite Tabasco sauce
- 1 Tablespoon brown sugar
- 1/2 teaspoon salt
- 1/3 cup sour cream
- 8 ounces blue cheese crumbles
- FOR DOUGH
- 3-1/2 cups all-purpose flour
- 1 packet Rapid Rise yeast
- 3 Tablespoons sugar
- 1 teaspoon salt
- 3 Tablespoons vegetable oil
- 1-1/4 cup hot water (about 125 degrees)
- Season chicken with salt and pepper. In a large skillet over medium-high heat, heat 2-3 tablespoons olive oil until hot. Add chicken and saute 5-7 minutes on one side until golden. Flip and cook the other side another 7-10 minutes or until chicken is cooked through. Transfer to a plate to cool and rest.
- Wipe the skillet and to it add the butter and onions. Cook for 3 minutes, then add the peppers. Saute over medium-high heat, stirring occasionally, until onions are translucent, about 5 minutes. Stir in the garlic, 1/2 teaspoon salt and brown sugar and cook another 1-2 minutes, stirring frequently to keep the garlic from burning.
- Remove pan from heat. Stir in the Tabasco sauce and salt. Shred the chicken into small pieces and add to the pan along with the sour cream. Stir well until fully incorporated. Set aside to cool while you make the dough.
- In a large bowl, add 1-1/2 cups of flour, yeast, sugar and a teaspoon of salt and whisk to combine. Stir in the hot water and oil and beat until smooth. Add flour 1/2 cup at a time until the dough forms a ball. Knead on a floured surface for 5-8 minutes or until the surface of the dough springs back when pressed. Place dough in the mixing bowl and allow to rest in a warm place for 10 minutes.
- To assemble the burgers, divide meat into 12 portions and divide dough into 12 balls. Roll dough into a 7-8″ circle and using the rolling pin, roll the outer edges of the circle even thinner.
- In the center of the dough circle, add a tablespoon of blue cheese crumbles and top with a portion of filling. Bring the top and bottom edges of the dough together and pinch tightly to seal. Then bring the top right and bottom left corners together and pinch well to seal. Finally, bring the top left and bottom right corners together and pinch well to seal.
- Place burger seam-side-down on a greased baking sheet and allow to raise in a warm place for 20 minutes. Bake for 15-20 minutes in a 400-degree oven until tops are golden. Butter tops of burgers and allow to cool for 5-10 minutes before serving.