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Wing Ding of a Burger

I am a mother of five children. One thing all my children have in common is their love for chicken wings. I decided to create a burger I knew everyone would enjoy.  Basically, everything you love about your favorite wings is rolled into this burger. I took the vegetables that are typically served on the side, and put them in the burger with the bright, tangy flavors of ranch dressing.  For the surprise crunch, I used none other than potato chips to deliver the “fried taste of wings” in an unexpected way. The flavorful blue cheese mellows out the bite of the hot wing sauce. A classic made better!

Patties
2 pounds of  ground chicken
1/3 cup mayo
½ cup finely chopped celery
½ cup finely chopped onion
½ cup finely chopped carrot
1 1 ounce package of dry  ranch salad dressing mix
Sauce
5 ounces of  blue cheese
6.5 ounces soft herb and garlic cheese such as Alouette or herb and garlic soft cream cheese
1 clove of crushed garlic
2 tablespoons of milk
Enough vegetable oil to oil grill with
Condiments
1 cup of your favorite wing sauce
Enough tin foil to cover burgers
Potato Crisped Buns
1 cup of crushed potato chips
¾ cup mayo
6 Soft, fresh bakery hamburger buns

Directions
Preheat grill to medium heat on gas grill.
Combine  ground chicken, mayo, celery,  onion, carrot and ranch dressing mix in a large bowl. Divide into six equal patties and place in refrigerator. Chill for a minimum of one hour.
While burgers are chilling, mix together soft cheese, blue cheese, garlic and milk.. Let chill until needed.
When burgers have been chilled, place cold burgers on well  greased grill. Try not to move them too much to prevent them from breaking apart. Cook 5-7 minutes each side.  When grilling is complete, place burgers on plate. Cover both sides well with sauce. Cover with foil while creating buns.
To prepare buns, mix mayo and crushed potato chips together. Divide among the six bun tops. Press chip mixture in and flatten on bun.  Place  an oven proof skillet on hot grill. Place buns chips side down into pan. Cook until crispy and golden brown, 3-4 minutes.
To assemble burgers, spread 1/6 of cheese mixture on chicken patty. Place cheese topped burger on potato crisped bun. This is one wing-ding of a burger!

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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