Apple wood Smoked Chicken and Cheddar Burgers

Hey y'all! Hope you are doing well. Today Robert is going to share his smoked chicken burger recipe.

I made a video showing how to make it. You can find that here .

To start grind up 5 lb of boneless skinless chicken thighs. Be sure to check for any bones in the meat.

Now that the chicken is all ground add in breadcrumbs, panko, 2 eggs, 8 oz cheese cut up int 1/2" chunks, and 7 tablespoons of seasoning. Mix by folding it over on itself. Pick it up fold it and mash it back down till it is really well incorporated. You want it to be sticky.

Then make your patties. We are making pretty big ones. Take a good amount of the meat and make a ball.

Toss the ball of meat back and forth in your hand to get the air out in the patty.

Then you flatten it back out

Now place the patty on a pan with wax paper. Do not stack them on top of each other. Only put them on a single layer. Try and make them as uniform as possible. The diameter is not as important as the thickness. You want them all the same thickness.

Once they are all formed put the pans in the freezer for at least 30 minutes.

While they are in the freezer prep the smoker. We like to use apple chips.

We also add water in the water well.

When the smoker is ready add the patties. When you put the patties in the freezer they firm up to where you can hold them easily.

Make sure your burgers have a little bit of an air gap between them. They cook better and get more smoke on them. You don't want them touching. Try and support the edge with the wire of the rack. If they want to sink down they can't sink down very far.

You may need to change the chips after 2 hours. Smoke the burgers at 225 degrees F for 2-4 hours. Ours took 3 hours (Your baking time may vary depending on the smoker you are using). The middle of the burger should be 180 degrees. You can feel them they should be a little spongey when they are done.

We serve ours on homemade pretzel buns with homemade fries .

For a printable version of this recipe click here.

Smoked Chicken Burgers

Yields 9 big burgers

Ingredients

• 5lb boneless skinless chicken thighs ground

• 1 cup plain breadcrumbs

• 1 cup panko breadcrumbs

• 2 eggs

• 8 oz cheddar cheese sticks (cut into 1/2" chunks)

• Seasonings

• 7 tablespoons your favorite BBQ rub

First mix all the ingredients together until it is fully incorporated. Now form them

into patties. We like ours bigger so we got 9 out of this amount. Make a ball out of

the meat and toss the it back and forth in your hand to get the air out in the patty.

Then you flatten it back out. Try and make them as uniform as possible. The

diameter is not as important as the thickness. You want them all the same thickness.

Put them on a pan with wax paper in a single layer. Now put them in the freezer for

at least 30 minutes. While they are in the freezer prep the smoker. We like to use

apple chips. Don't forget to add water to your water well in your smoker so that the

burgers stay nice and moist. When the patties are firm add them to the smoker.

Make sure your burgers have a little bit of an air gap between them. They cook

better and get more smoke on them. You don't want them touching. Try and support

the edge with the wire of the rack. You may need to change the chips after 2 hours.

Smoke the burgers at 225 degrees for 2-4 hours. Ours took 3 hours (Your smoking

time may vary depending on the smoker you are using). The middle of the burger

should be 180 degrees. You can feel them they should be a little spongy when they

are done. We serve ours on homemade pretzel buns and with homemade fries.

Note: The next time we make this we are going to use a stronger flavored cheese

like a sharp cheddar or Monterey jack!We hope you enjoy this recipe as much as we do.

Leave us a comment we would love to hear from you.

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Kitchenaid Mixer with a Glass Bowl

Kitchenaid Meat Grinder Attachment

Black Nitrile Gloves

Big Stainless Steel Bowl