Fiery Chicken Cheeseburgers With Soothing Ranch Sauce

[kaci]

Fiery Chicken Cheeseburgers With Soothing Ranch Sauce



SOOTHING RANCH SAUCE:
1/4 c. sour cream
1/4 c. Ranch salad dressing
2 Tbsp. mayonnaise
1/2 tsp. dried parsley
1/8 tsp. celery salt

BURGERS:
1 lb. ground chicken breast
1/4 c. minced onion
1/4 c. dried bread crumbs
1 Tbsp. seeded, minced jalapeno pepper
1 egg, lightly beaten
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper
1/3 c. plus 2 Tbsp. hot pepper sauce, divided
Vegetable cooking spray
4 hamburger buns (I'd use a nice big hamburger bun for these-the regular ones didn't work well for us-the burgers are REALLY juicy, so you need a good thick roll-I also think it helps to toast the cut sides of the roll)
4 sliced Monterey Jack cheese (I use pepperjack cheese)
4 lettuce leaves
4-8 tomato slices
4 slices bacon, cooked crisp (optional, but it really does add!)


Stir together sauce ingredients; chill until ready to serve. Combine
chicken, next 7 ingredients and 2 Tbsp. hot pepper sauce; mix well. Shape
into 4 patties. Cook burgers in a large nonstick skillet coated with
cooking spray, basting with remaining 1/3 c. hot pepper sauce, for 8-10
minutes, turning once, until cooked through. (I found it easier after
browning them to put the cover on the skillet for a few minutes-it seemed to
help them cook through a little better for me-it depends on how thick you
make the burgers to begin with. I also added the cheese to the burger during
the last few minutes to ensure it would be melted-covering the pan for a
minute or 2 after adding the cheese aids in it melting a little quicker
too). Serve burgers on buns with cheese, lettuce, tomato, bacon (if
desired) and a heaping tablespoon of the ranch sauce.

TEXAS COLESLAW

1 c. mayonnaise
1 Tbsp. lime juice
1 Tbsp. ground cumin
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. ground black pepper
1 medium head green cabbage, rinsed and very thinly sliced
1 large carrot, shredded
2 green onions, sliced

2 radishes, sliced ( I didn't use these in mine)

1-2 Tbsp. chopped fresh cilantro (optional-I added this to the recipe)

In a large bowl, whisk together the mayonnaise, lime juice, cumin, salt and
pepper. Add the cabbage, carrot, green onions, radishes and cilantro (if
using); stir until well combined. Chill at least 1 hour before serving.