Buffalo Chicken Blended Burger
“Oyster mushrooms have an uncanny resemblance to chicken in taste and texture, making them perfect for this take on buffalo chicken in a burger.” – 2021 Blended Burger Contest Winner – Home Cook Wendy Tien
- 8 ounces oyster mushrooms*
- 1 tablespoon butter
- 1 teaspoon kosher salt
- 1 tablespoon hot sauce (such as Tabasco)
- 1/4 cup panko or dry white bread crumbs
- 1 large egg
- 1 pound ground chicken
- Kosher salt
Blue Cheese Mayo
- 1/4 cup mayonnaise
- 1 tablespoon white wine vinegar or rice vinegar
- 3 tablespoons crumbled blue cheese, preferably a smoky blue
- 1 tablespoon minced chives
- 1 tablespoon finely chopped dill
- 1 tablespoon finely chopped Italian parsley
- 2 stalks celery
- Leaves from 4–6 stems Italian parsley
- Leaves from interior of bunch of celery
- Juice of 1/2 lemon
- 2 tablespoons hot sauce (such as Tabasco)
- 1 teaspoon white wine vinegar or rice vinegar
- 1/4 c (half a stick) butter, cold, cut into about 8 pieces more or less
- 6 potato burger buns
- Chop oyster mushrooms into fine dice (about ¼” or smaller).
- Set a pan over medium heat and, when hot, add 1 tbsp butter. When the butter is bubbling, add the chopped mushrooms, season with salt, and stir well. Continue to cook; the mushrooms will give up a lot of liquid and the mixture will be quite soupy. Keep cooking, stirring occasionally. The liquid eventually will reduce completely.
- When it is almost entirely dry, turn off the heat and cool completely. Stir in hot sauce, panko, and the egg, and mix well.
- Add the ground chicken and combine fully. Refrigerate until cold.
- While the chicken mixture is chilling, prepare the Blue Cheese Mayo and the Celery Salad.
- For the Blue Cheese Mayo, combine the blue cheese, mayonnaise, vinegar, and minced herbs. Chill.
- For the Celery Salad, slice the celery paper-thin (quick tip: use a mandolin) and combine with the celery leaves and parsley. Toss with lemon juice and chill.
- Form the mushroom-chicken mixture into six patties slightly larger in diameter than the buns.
- Set a frying pan over medium-high heat and add a little oil. Season patties on one side with salt and place that side down in the pan; season the top side. Turn the heat down to medium-low.
- Toast the buns.
- When the chicken is browned on the cooking side, flip over and continue cooking until the patties are firm and not soft at all. Chicken must be completely cooked to the center (internal temperature 170 F). Turn heat off and remove pan from heat.
- For the Buffalo Sauce, in a small saucepan, heat hot sauce, vinegar and 1 teaspoon water until just simmering and remove from heat. Stir in the cold butter about 3 teaspoons at a time slowly so it emulsifies and the sauce does not separate.
- Spread the Blue Cheese Mayo on the bottom of each bun, dip each chicken burger in the Buffalo Sauce, and set on the bun. Top with Celery Salad and the top bun (if you love blue cheese, add more cheese).
* Oyster mushrooms are available in most grocery stores or Asian markets. If you don’t have oyster mushrooms, shiitake mushrooms are a delicious alternative.
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