It's football season! Finally, it's time for Saturday's spent at the stadium, tailgating, cooler weather, sweatshirts... the list goes on and on, I love fall. While summer is full of fresh fruits and vegetables, sunshine, and pool time, it also requires (at least in my world) air conditioning and bug spray. While summer is great while it lasts, by August I'm always impatiently waiting for fall to make an appearance.
1 lb ground chicken
3-4 green onions, diced
1/4 cup Frank's Red Hot sauce (plus more for serving)
2 cloves garlic, minced
1-2 slices day old bread or 1/4 cup breadcrumbs
1/2 tsp celery salt
1/2 tsp dried thyme
1/2 tsp freshly ground black pepper
Ranch and/or blue cheese salad dressing
Frank's Red Hot sauce
Cheddar cheese slices or crumbled blue cheese
8 small rolls or 4 hamburger buns
Prepare grill to medium heat or preheat a cast iron skillet if cooking indoors. If you are using day old bread, quickly tear into chunks and pulse in a food processor to make crumbs. In a large bowl, add all of the burger ingredients and gently mix until just incorporated. (Don't skip the egg and breadcrumbs, they will really help the patties stay together.) Form into four patties for full size burgers or eight small patties for sliders. Make each patty slider larger than the bun and slightly thinner in the center (this is more important for full size burgers.) Cook finished patties about five - seven (three to four for sliders) minutes per side (you want these cooked all the way through since it's poultry and not beef but don't overcook them or they will be dry), flip once and cook through. Just before the finished, top with cheddar slices if desired. Serve on hamburger buns topped with condiments of your choice.