Chicken sandwich

[Andy Linn]

Zipped a pound of boneless/skinless chicken thighs in the food processor with some rub. Used a mould to setup the patties and iced them in the freezer for a bit to setup.

Forward seared the patties and then indirect. Cheesed them at 168 internal. Pulled after 90 seconds/full melt.

Topped with mushrooms, onions and some mayo sauce I had hanging out in the fridge.

 

[timothy]

Looks great, no binder just thighs?

 

[Timothy F. Lewis]

Interesting, they look delicious!

 

[Tim Campbell]

Gotta complete the Tim trifecta here...those look awesome, Andy.

 

[Tim Campbell]

I mean, when was the last time we Tims/Timothys all posted consecutively??

Great cook, Andy. Would love your recipe

 

[JimK]

Looks and sounds awesome. Did you put anything else in the "patties" aside from the chicken/rub?

 

[Joe Anshien]

They look great but why process them instead of cooking as is?

 

[JeffG]

Outside the box chicken cook, why the heck not. Looks tasty to me.

 

[Andy Linn]

Looks great, no binder just thighs?

yeah, no binder - breasts work too

 

[Andy Linn]

Looks and sounds awesome. Did you put anything else in the "patties" aside from the chicken/rub?

just the rub

 

[Andy Linn]

They look great but why process them instead of cooking as is?

I like the texture and it's easier to manage into a sandwich shape. Don't process the chicken too long, leave it chunky. The store bought ground chicken can "seep" through the grates and it doesn't have a nice texture (imo).

 

[Andy Linn]

I mean, when was the last time we Tims/Timothys all posted consecutively??

Great cook, Andy. Would love your recipe

Hey Tim, I am not the most creative guy and did not come up with the technique

This video inspired my cook - and I have done it several times but haven't actually tried the buttermilk (or anything other than some rub in the processor). It's been a good option when a burger is a bit heavier than we would prefer but still just as fun to cook and assemble.

 

[Tim Campbell]

Hey Tim, I am not the most creative guy and did not come up with the technique

This video inspired my cook - and I have done it several times but haven't actually tried the buttermilk (or anything other than some rub in the processor). It's been a good option when a burger is a bit heavier than we would prefer but still just as fun to cook and assemble.

Thanks, Andy. This rocks.