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8.04.21
ANCESTRAL BLEND CHICKEN BURGERS WITH FOND BONE BROTH RANCH
by Force of Nature
 

FOND Bone Broth Ranch (serves 4). 


● 2 TB Grillos pickle brine
● 3 TB sour cream or dairy-free alternative (we recommend Culina plain & simple)
1 TB FOND Bone Broth - Spring Clean flavor
● 1⁄2 tsp parsley flakes - dried
● 1/4 tsp dill weed - dried


Whisk all of these ingredients together until you’ve got a creamy consistency. Ideally, let the mixture sit for 20-minutes to allow the flavors to combine, then refrigerate.


Ancestral Blend Burgers (serves 4)

● 1 tsp Redmond Real Salt
● 1⁄4 tsp smoked paprika
● 1⁄4 tsp ground pepper
● 1⁄2 tsp parsley flakes
  1. In a bowl, combine the ground chicken and seasonings until they form a homogeneous mixture. Do not overmix, as this will make the chicken tougher!
  2. Separate the mixture into 4 burger patties, gently pressing your thumb into the center. You want them no thicker than 3⁄4 inch. Cook the burger patties either on the grill (we highly recommend this!) or on a cast-iron grill pan on the stovetop.
  3. If cooking on the grill, be sure to cook the patties for 3-4 minutes on each side, or until they have reached an internal temperature of 165 degrees, and then put them to the side to rest while you assemble your burger toppings.
  4. If cooking on the stovetop, use avocado oil or a similar oil with a high smoke point. Allow the pan and oil to get very hot (medium-high or high heat) and cook for the same 3-4 minutes a side or until each burger has reached an internal temperature of 165 degrees. Then put them to the side to rest while you assemble your burger toppings.


Top with:

● Your bone broth ranch!
● 4 slices of cooked bacon, cut in half (You will use one full slice per burger)
● 1 sliced avocado (one should be enough for the 4 burgers)
● We used a toasted brioche bun for this, feel free to use a lettuce “bun” or a gluten-free bun if you prefer
● Add anything else you love on a burger, from pickles to tomatoes
 
- SHOP CHICKEN ANCESTRAL BLEND -
 
*Enjoy this delicious recipe courtesy of FOND broth