Adventures with Jameson and Ginger Ale: Buff Chick Burgers & Baked Zucchini Fries

Buffalo chicken (or buff chick as we regularly refer to it) is a pretty common meal at our place. I've made wings, dip, meatballs, wraps, and probably other things I'm forgetting. So basically, Frank's Hot Sauce is a staple. I found this recipe on Pinterest (where else, right?) and just tucked it away for a while. Then I tried it. Now I'm in love.

These burgers are easy and use simple ingredients. They are much less messy than wings but you still get that chicken-wing feel and taste. They're great for a night when you're craving some buff chick but don't want to deal with eating wings OR if you want a "burger" but don't want the standard day-to-day hamburger.

I served these on pretzel buns from the Kroger bakery and with baked zucchini fries...which are a whole different story.

I can't tell you where I first came across zucchini fries, because it has been years and probably a hundred versions of the recipe ago. I actually cannot believe that I've never blogged about them, we eat them all the time! They are time consuming, but so addicting and delicious. It is one sure way to get Jess to eat all of his green vegetables. And they go great with sandwiches because they are definitely a finger food!

Ingredients (Buffalo Chicken Burgers)
1 lb ground chicken
1/4 cup (about 3-5 green onions)
2 cloves garlic, minced
1/4 cup plain breadcrumbs
1 tsp salt
1/2 tsp pepper
1 tsp dill weed
1 tsp minced parsley
1/2 cup buffalo sauce, divided
2 tablespoons oil
Optional: whatever you eat on a burger and/or wings!

Instructions
Combine everything except 1/4 cup buffalo sauce and mix well.

Divide mixture and make four patties.

Heat up 2 tablespoons oil (I used vegetable) in a large skillet to medium. Cook burgers 8-10 minutes on each side. Add remaining 1/4 cup buffalo sauce to pan/on top of burgers and cook another minute on each side.

I promise they weren't burnt...

Top with cheese if desired and serve!

We added mozzarella and lettuce. Jess said he wished we had mayo...but we didn't. They would probably be delicious with ranch and blue cheese, too, if you wanted more of a classic wing-taste!

Ingredients (Zucchini Fries)
2 zucchini, cut into fry-shapes
1/2 cup flour
salt & pepper
2 eggs
1 squeeze Dijon mustard
dash milk
1/2-1 cup panko

Instructions
Preheat oven to 400 degrees F and line a baking dish with foil. I use this roasting pan with holes in it over a foil lined pan so I only have to clean one. You don't have to, but I like using a pan where air can get underneath the fries so they get a little crisper.

In a large ziploc bag, combine flour and salt & pepper to taste. Add zucchini slices, seal, and toss to coat.

In a shallow dish, combine eggs, dijon, and milk. You may have to make more of this, depending on how many fries you're coating. Pour panko breadcrumbs in another shallow dish.