Originally posted on July 1st, 2015 on Unusually Delicious.
I know, I know. Every other recipe on the internet is "the most amazing", "the best ever", or something to that effect. What makes these so amazing is not just the taste (which is pretty darn good), but also that they're really really versatile. The first time I made them I served them in pitas cut in half (better than the wrap, actually), and this time around I made them into wraps. You can also do the classic burger bun or even as a 'meatloaf' with mashed potatoes - you cannot go wrong with this beauty.
Anyone who had read any of my recipes knows that 'quick and easy' is not my style when cooking. Usually because that means opening packages, cans, and boxes, and that is definitely not my thing. Real food takes time. Chopping especially, and there's a whole lot of chopping going on here.
There are three parts to this recipe: the sauce, the topping, and the actual patty. Make the sauce first and stick it in the fridge while you do the rest. It will give the flavors a little while to meld together. As always, I recommend using premium sour cream - it's thick and just more delicious than the regular kind.
These are fantastic for a Sunday supper or your family BBQ - trust me, your family and friends will love them. I always gauge a recipe by whether my little guy will eat it. I did make a batch without the peppers for him this time around, but he did eat them with last time, he just wasn't too crazy about it.
The recipe below makes a LOT of patties, about 16 really large ones or 25-30 medium or smallish ones. I do this on purpose whenever I'm making something that can keep. That way we have leftovers for the next day. You can always freeze half of the meat also - just load on the toppings or halve the recipe for them.
First we start with the sauce:
Then make and cook the patties:
While the patties are in the oven (I did it in two batches - the second batch was baking while we were having our lunch), make the topping:
And there you have it, a very versatile chicken recipe. Go all out and make all three parts the first time - trust me, it's fantastic. After that, just hang on to the patty recipe, it's so versatile and can definitely hold it's own without the sauce and toppings.
I do have to give props to thecafesucrefarine.com, as that is the recipe I adapted for the one that you see above. It looked delicious (their pictures are phenomenal - thanks for nothing iPad) and definitely delivers on taste.
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