The Yard Guard Chicken Sandwich by River and Woods Restaurant

Artesano® Bakery Buns
Servings
1

Ingredients

  • 1 Sara Lee® Artesano® Bakery Bun
  • 1 5-7 oz. ground chicken patty (*store-bought or homemade option)
  • 2 slices of bacon
  • 2 tablespoon green goddess sauce (*store-bought or homemade option)
  • 1.5 tablespoon colorado hot honey (recipe follows)
  • 4 slices of bread and butter pickles
  • Lettuce
  • Tomato slices

  • Chicken Patty Ingredients (if homemade):
  • 5 oz. ground chicken (ideally thigh meat)
  • 1¼ teaspoon kosher salt
  • Small pinch of cayenne pepper
  • Pinch of oregano
  • Pinch of chili powder
  • Pinch of ground cumin
  • Pinch of ground coriander
  • ¼ tablespoon garlic, chopped
  • 1 tablespoon hatch green chiles (¼ cup once diced)
  • ½ tablespoon onion, chopped
  • 1 oz. heavy whipping cream
  • 1 oz. Panko breadcrumbs

  • Colorado Hot Honey Ingredients:
  • 4 oz. butter, cubed
  • 4 oz. honey
  • 6 tablespoons cayenne pepper
  • 3 tablespoons smoked paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 3 tablespoons kosher salt
  • 2 teaspoons black peppercorn, ground

  • Green Goddess Sauce Ingredients (if homemade):
  • ½ lemon, zested and juiced
  • 3 pinches kosher salt
  • 2 cups of mayonnaise
  • 2 tablespoons sour cream
  • 3 tablespoons chives, sliced
  • 2 teaspoons tarragon, chopped
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon flat leaf parsley, chopped
  • 3 tablespoons basil, chopped

Directions

  1. To make the green goddess sauce, combine all ingredients in a blender or food processor until well incorporated.
  2. To make the Colorado hot honey, set butter out and allow it to soften. Toast spices in a preheated dry sauté pan over medium heat for about 30 seconds while stirring constantly. Remove from the heat and combine in a mixing bowl with salt and set aside for later.
  3. Next in a mixing bowl, add the honey and spices. Stir for about 15 seconds to ensure they are well incorporated, then start adding the butter about 2-3 cubes at a time until smooth. (This will make an almost red margarine consistency, and it can be stored in the fridge until needed for use.)
  4. When ready to use, either smear on the desired surface as a compound butter or melt the desired amount in a small sauté pan to use as a sauce.
  5. Next, cook bacon in a frying pan until it reaches desired level of crispiness.
  6. Prepare the chicken patty by cutting and sweating the vegetables in oil so they can cook and cool.
  7. While the vegetables are cooking, combine all spices with salt and mix together well. Set aside.
  8. Add the heavy whipping cream, breadcrumbs and seasoning mixture into a mixing bowl and allow to soak for 2 minutes.
  9. Next, add the ground chicken and cooked vegetables. Combine well by hand. Then, form into a burger patty about 4.5 inches around and 1 inch tall.
  10. The patty can be grilled, pan seared, or hot smoked to an internal temperature of 165°F.
  11. For a grill, set the grill to about medium low heat and allow the chicken burger to sear without moving after placing on the grill for 4 minutes prior to attempting to turn so they properly sear and are easy to flip for the rest of the cooking time. They should cook for about 12-14 minutes total. (The best way to ensure quality is to utilize a meat thermometer and remove the burgers from the grill when they reach 165°F).
  12. Once the patty is cooked, toast the bun for 15-30 seconds on the grill.
  13. Melt about 1.5-2 oz. of Colorado hot honey in a small sauté pan over low heat. Add the chicken patty to the sauté pan with the hot honey and allow to cook together for about a minute, turning once to coat the patty.
  14. Remove the patty from the pan.
  15. To assemble the sandwich, layer lettuce, bacon and the chicken patty on the bottom bun. Drizzle the chicken patty with green goddess sauce, then layer tomato slices and pickles. If desired, drizzle the leftover hot honey over the top. Top with the bun lid and enjoy.
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