Late last summer I made buffalo chicken burgers that were a hit.
They were so flavorful that even I, someone who doesn’t rely on chicken, loved them. And Mr. How Sweet — who absolutely needs chicken (no question), who jokingly calls himself a chicken connoisseur, and who would happily be hand-fed chicken in his final hours — loved them too.
Mr. How Sweet is not what you’d call a foodie.
In case you haven’t noticed, I sort of am.
Sort of might be an understatement. I’ve definitely become more of a food-obsessed person over the years.
Mr. How Sweet claims I wasn’t a foodie when we married, while I maintain I always was — maybe a closet foodie who gradually revealed herself. He teases that I tricked him into marrying one. I take it with a grain of salt, especially considering he recently praised a Pajama Jeans commercial and thought they looked “cool” — twice.
Where was I?
Being a foodie married to a non-foodie has its challenges. I often have to tone down dishes so they’re approachable, while still making them exciting. It’s a balancing act: spice up, then tone down — if that makes any sense.
It probably doesn’t — and that’s okay.
Over time I’ve become good at subtle culinary trickery — creating tasty dishes that don’t intimidate picky eaters. With a few pantry spices (if you don’t have smoked paprika, pick some up — it’s fantastic) and a pound of ground chicken, I developed another non-beef, non-turkey burger that we both adore. Then again, who wouldn’t love a burger topped with sweet, caramelized onions and a thick slice of melted gouda?
I’m proud to have grown as a foodie — and as a culinary trickster.
And Mr. How Sweet has evolved too. Recently I watched him put runny eggs between pancakes (a bold move) and add mustard to a burger (progress from ketchup-only). For him, those small changes are big wins.
BBQ Chicken Burgers
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Ingredients
- 1 pound ground chicken breast
- 1/4 cup finely grated sharp cheddar cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup BBQ sauce – homemade or your favorite
- 4 whole wheat buns
- 1 onion, sliced
- 1 tablespoon olive oil
- BBQ sauce for topping
- gouda cheese for topping
Instructions
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In a large bowl, combine the ground chicken with BBQ sauce, smoked paprika, onion powder, garlic powder, salt, pepper and the grated cheddar. Mix gently until just combined and form into four patties. Preheat a grill or skillet and cook the burgers until done. In a skillet I cooked them about 8 minutes per side; they stayed juicy while cooking through.
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While the burgers cook, heat a skillet over medium and add the olive oil. Add the sliced onion with a pinch of salt and sauté, stirring occasionally, until the onions are soft and caramelized, about 10 minutes.
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When the burgers are ready, top each with a slice of gouda (or extra cheddar), the caramelized onions, a drizzle of BBQ sauce and some fresh romaine. Toast the buns if you like.
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I appreciate you so much!
P.S. Serve these with sweet potato fries. You won’t regret it.