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Makes 8 servings
2 tablespoons extra virgin olive oil
2 pounds ground chicken
1 carrot, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped
salt and pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce (such as Frank's Red Hot)
1 cup tomato sauce
1/2 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup blue cheese crumbles
Heat the olive oil in a large skillet over medium-high heat. Add the meat and cook until browned. Add in carrots, celery, onions and garlic; season with salt and pepper. Cook 7 to 8 minutes more. In a small bowl, combine the vinegar, brown sugar, Worcestershire, hot sauce, tomato sauce and chicken stock. Pour into the pan and stir to combine all ingredients. Simmer for a few minutes until the mixture thickens up.
Pile filling on the prepared buns and top with blue cheese.
2 tablespoons extra virgin olive oil
2 pounds ground chicken
1 carrot, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped
salt and pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce (such as Frank's Red Hot)
1 cup tomato sauce
1/2 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup blue cheese crumbles
Heat the olive oil in a large skillet over medium-high heat. Add the meat and cook until browned. Add in carrots, celery, onions and garlic; season with salt and pepper. Cook 7 to 8 minutes more. In a small bowl, combine the vinegar, brown sugar, Worcestershire, hot sauce, tomato sauce and chicken stock. Pour into the pan and stir to combine all ingredients. Simmer for a few minutes until the mixture thickens up.
Pile filling on the prepared buns and top with blue cheese.
