BBQ season technically can’t end until it’s snowing, right? I feel for the folks in Alberta and New Brunswick who have had snow already, but in Ottawa (and Halifax, where I was last week) we’re A-O-K. No snow yet (thank goodness).
So we are definitely still BBQing. I have a few recipes to try before the season ends – rotisserie chicken (we just got a rotisserie attachment for our BBQ) and smoked ribs. My Other Half made Applewood bacon smoked ribs last year and they were out of this world. Better than any restaurant, and he made his own BBQ sauce using this recipe. I desperately need him to make them again.
Have I ever talked about how much I love ground meat? Any kind. I probably have, because this is nothing new. I love ground beef, pork, chicken, turkey… all of it. It’s so versatile and delicious. I love making burgers, meatloaves, meatballs, or even a stir-fry with ground meat.
Have I ever talked about how I don’t really love chicken? It’s my least favourite meat. Like, My Other Half and I would never have a chicken breast with a salad for supper. No way. Unless it was smothered in the best hot sauce glaze ever and breaded to death or deep fried and served over quinoa or something. Which is ironic because we’re serving Chicken Supreme at our wedding (mostly because chicken is the most universally-liked dish, but it was also super tasty). But I really DO love chicken in ground form, because then I can make amazing things like these burgers.
These are huge and meaty and so freakin’ good. The BBQ sauce and ranch is the best combination ever. Ranch dressing is one of the only salad dressings we buy anymore (we make most from scratch) but we never actually put ranch dressing on salads. We use it for dipping and recipes. It’s in my famous Buffalo Chicken Dip and we always dip pizza in hot sauce and ranch dressing. So so so good.
One way to change this recipe up would be to use buffalo wing sauce instead of BBQ sauce/hot sauce and blue cheese dressing. Now THAT would be crazy. Crazy amazing.
Preheat the BBQ. In a large bowl mix, together everything (except the buns, obviously). Form four patties, putting a thumb imprint in the middle to prevent them puffing up. Grill for about five minutes per side, or until the chicken is cooked through. Serve on butter, toasted buns with whatever condiments and toppings you like (we used hot sauce, lettuce and more ranch dressing. So good!).