BBQ Chicken Burgers

I know I describe a lot of food on this blog (either dishes from a restaurant or recipes that turn out well) by saying it is "to die for." And these burgers are no different. I made these for our Fourth of July barbecue, and they were a huge hit! They are SO juicy and flavorful and out of the ordinary. 


Just a head's up though- this recipe calls for pulled pork, so plan ahead! I used this recipe, which is for crock pot Hawaiian Kalua pork. The pork recipe is very basic, as I didn't the pork to be too heavily seasoned and compete with the flavor of the burgers. It was extremely easy, it just required a bit of extra time. You could probably leave the pork out, but I really think it took these burgers to the next level.

 

BBQ Chicken Burgers
(makes about 10-12 burgers)

for the burgers:
2 lbs of ground chicken
1/2 cup of cornmeal
3 scallions, chopped
1/4 cup of cilantro, chopped
1/2 medium onion, minced

1 teaspoon of paprika
1/2 teaspoon of  garlic powder
2 teaspoons of dry mustard
1 teaspoon of Kosher salt
1/4 teaspoon of cayenne pepper
2 Tablespoons of brown sugar

1 1/3 cups of pulled pork
4 Tablespoons of BBQ sauce

for serving/cooking:
extra BBQ sauce for basting
2 red onions, sliced into rings
8 oz. of sharp cheddar cheese, sliced
hamburger buns

Directions: Put all of the ingredients for the burgers in a large bowl. Hand mix until everything is well combined. Form about 12 equal sized patties. (I froze the patties for about 30 minutes to make them a bit more solid, since they were pretty sticky and fragile.)

Grease your grill grate, and place burgers and onions on the grill. Close the lid, and allow to cook for about 2-3 minutes. Flip the onions and burgers, and brush BBQ sauce on grilled side of the burgers. Close lid again, and cook for another 2 minutes. Flip the burgers again, top with cheese, and close the lid. Cook for about 1 minute, or until cheese is melted. Assemble burgers on buns with grilled onion, and extra BBQ sauce if desired. Enjoy!


Adapted from Pink Parsley, original recipe here.

Hawaiian Pork Kabobs with Pineapple Rice

 One of my favorite parts of the warmer weather is definitely being able to cook dinner on the grill outside. I love the delicious smell that floats through the air as dinner is grilling away, and that smoky flavor the food has when it's done. It's also a great time to enjoy a cold beer or nice mojito on the porch after a long day!

This one has great, classic flavors and would be easy to throw together throughout the spring and summer.

Hawaiian Pork Kabobs with Pineapple Rice

1 (large) can of pineapple chunks, drained with juice set aside

2 boneless pork loin chops, cut into 1" cubes
Kosher salt
black pepper

2 bell peppers (yellow, orange, or red) chopped into 1" chunks

1/2 cup of brown rice
2 scallions, diced
1/2 teaspoon of ground ginger

1 lime, cut into wedges for serving

Directions: Season cubes of pork with a dash of Kosher salt and black pepper. Place in pineapple juice (with the pineapple chunks already removed), and allow to marinate for about 30 minutes.

Split pineapple chunks into two separate bowls. Alternate pork cubes with peppers and one bowl of the pineapples on skewers. Place skewers over indirect heat on the grill for about 10-15 minutes, or until edges start to char, rotating once.

Meanwhile, place other bowl of pineapple chunks into a food processor and pulse for a few seconds to a pulp. Cook the rice according to package directions. When it's done, mix in the scallions, pineapple pulp, and ginger; stir to combine. Serve with the pork kabobs. Enjoy!

Adapted from Annie's Eats, original recipe here.

Spicy Shredded Pork

This recipe for spicy shredded pork was on our menu for last week, and boy, did it make a lot. I froze the rest in 2-person size portions, and we've been enjoying it for lunches ever since.

I never posted about it, but I really loved it so much that I can't not share! The flavors are incredible and the meat is as moist and tender as it gets. And of course, being a crockpot meal, it's as easy as pie!

This is absolutely perfect served in a flour tortilla, with a little bit of salsa and sour cream, and some fresh cilantro.

Spicy Shredded Pork

4-7 lb. pork shoulder (bone-in)
1 teaspoon of chili powder
1 teaspoon of dried oregano
1 teaspoon of ground cumin
1/4 cup of brown sugar
1 Tablespoon of salt
black pepper to taste

4 garlic cloves
1 onion, quartered
2 Tablespoons of olive oil
2 Tablespoons of white wine vinegar
2 cups water

Directions:
Rinse and pat dry the pork shoulder.

Combine the spices, brown sugar, salt and pepper in a small bowl. Rub spice mixture all over pork shoulder, in the crevices and folds. Place pork shoulder in the crockpot. Add the onion, garlic cloves, olive oil, vinegar, and water. Set crockpot to low and let cook for about 10 hours.

When done cooking, remove pork from crockpot, and shred with a fork discarding the bone and fatty pieces. Serves about 8-12, depending on the size of the pork shoulder. Enjoy!

Adapted from Annie's Eats, original recipe here.