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Buffalo-Ranch Chicken Burgers

Buffalo-Ranch Chicken Burgers, Crispy Sweet Potato Fries

Course: Dinner, Main Dish
Cuisine: Burgers, Game Day
Recipe Type: 90/10 Regular
Author: Heidi Boortz
Servings : 4

Ingredients

Buffalo-Ranch Chicken Burgers

  • 1/4 cup hot sauce such as Frank's Red Hot
  • 2 tsp extra virgin olive oil
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1/4 cup honey
  • 1 tsp unsulphured molasses
  • 1/2 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp dried dill
  • 1/2 tsp dried parsley
  • 1/2 tsp dried chives
  • 1/2 tsp salt
  • pepper to taste
  • 8 oz plain yogurt
  • 1 lb ground chicken 90% lean or leaner
  • 4 each 100% whole grain hamburger buns with no HFCS
  • lettuce
  • tomato

Crispy Sweet Potato Fries

  • 4 sweet potato medium
  • 3 Tbsp cornstarch
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp salt
  • 2 tsp pepper

Instructions

Buffalo-Ranch Chicken Burgers

  • Preheat broiler. Combine first 7 ingredients in a bowl. Set aside. Combine next 7 ingredients in a separate bowl. Set aside. Form chicken breast into 4 patties. Grill or cook in 1 tsp. olive oil 4 minutes per side or until cooked through. Brush with sauce. Broil 2 minutes. Brush with sauce again. Serve on buns with ranch condiment, lettuce and tomato.

Crispy Sweet Potato Fries

  • Cut potatoes into 1/4 inch julienne (french fry shape). Place cut potatoes and cornstarch in a large zip top plastic bag. Seal. Shake until potatoes are well coated. Pour potatoes into a mesh strainer. Shake strainer over sink to shake off excess cornstarch. Place potatoes in a large bowl. Add oil, salt, and pepper. Toss to coat. Arrange potatoes on 2 large baking sheets, taking care not to crowd them. Give them plenty of room! Bake at 400 15 minutes. Using a spatula, turn potatoes. Bake an additional 15 minutes. Turn the oven off, and let the potatoes stay in the cooling oven for 30 more minutes to crisp up.
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