Can’t decide between pork, chicken or beef for dinner? Why not have all three? Today I’m firing up the grill for the ultimate marriage between these three proteins, something I affectionately refer to as the Moo-Cluck-Oink burger in this recipe from yours truly and sponsored by Omaha Steaks.
MOO-CLUCK-OINK BURGER
Ingredients
16oz. Omaha Steaks Smoky ‘n Sweet Pulled Chicken
6 (8oz.) Omaha Steaks Private Reserve Angus Burgers
Kosher salt and ground black pepper
¼ cup coarse ground mustard
4 slices bacon, cooked and roughly chopped
2 tbsp. roughly chopped sundried tomatoes
6 hamburger buns, split and lightly toasted
Lettuce and tomatoes (optional)
Instructions
Prepare grill for medium-high heat cooking, approximately 400 degrees. Place smoky ‘n sweet pulled chicken in a small saucepan and place it on the grill, stirring periodically until completely warmed through. Cover the pot and set it aside until ready to serve.
Combine mustard, bacon, and sundried tomatoes in a food processor and pulse until completely combined. Liberally season both sides of the burger patties with Kosher salt and ground black pepper. Grill burgers for approximately 5 minutes per side until they reach an internal temperature of 140 degrees for medium.
Remove the burger patties from the grill. Spread bacon and sundried tomato mustard on both sides of the buns and place a burger patty on the bottom half of each bun. Top the patties with smoky ‘n sweet pulled chicken, add the top bun, and serve immediately alongside homemade BBQ potato chips (see recipe below).
Homemade BBQ Potato Chips
Ingredients
2lbs. new red potatoes, scrubbed cleaned
Canola or peanut oil for frying
Your favorite BBQ dry rub seasoning
Instructions
Using a mandoline or knife, slice potatoes at least 1/8-inches thick. Place sliced potatoes in a large bowl of ice water to remove and excess starch then drain and pat dry with paper towels.
Fill a large saucepan halfway full with oil and preheat to 350 degrees. Working in batches, fry potato slices until they are crisp and golden brown. Remove the chips with a large slotted spoon, draining off any excess oil. Season chips with your favorite BBQ dry rub seasoning and set them aside until ready to serve.
* This post is sponsored by Omaha Steaks but the recipe and opinions are my own.