Burgers:
98/2 Ground Chicken (1 lb)
Uncured Bacon (4 slices)
Shredded Romaine Lettuce (50 g)
Brioche Burger Buns (2 buns)
Salt (2 tsp)
Black pepper (2 tsp)
Garlic powder (1 tsp)
Ranch:
Non-fat greek yogurt (200 g)
Fresh minced garlic (1 clove)
Fresh dill (~2 tbsp)
Lemon (wedge)
Salt (1 tsp)
Pepper (1-2 tsp)
Garlic powder (1 tsp)
Onion powder (1 tsp)
1. To prep the ranch, combine the non-fat Greek yogurt, freshly chopped dill, minced garlic, salt, black pepper, garlic powder, onion powder, lemon juice, and milk (we use cashew milk for ours).
2. For the burgers, add ground chicken to a mixing bowl, then toss in salt, black pepper, and garlic powder. Mix well and combine into burger patties.
3. To cook the patties, place into an oiled skillet set on medium heat and let sear until both sides of the burgers are caramelized and cooked through (165 F internally). Optionally, you can sear first and then finish the burgers in the oven at 450 (F).
4. Once there, remove from the pan, and place in your bacon, hit with some black pepper, and let sear until the bacon is cooked to your preferred doneness (I like mine a little crispier).
5. To prep, take a toasted brioche bun, layer your ranch onto each bun, add some shredded lettuce, your bacon, then your burger, and finally, crown your king. Enjoy 🙂
