Fluffernutter Wontons

Remember when I deep fried lasagna and peeps (and pretty much anything else I could get my hands on) when my friends gave me a deep fryer a few months back? Yeah, I’m not exactly over that joy yet. Now, remember the joy of a peanut butter and marshmallow fluff sandwich from your childhood? I didn’t, but a recipe I was making recently had me licking the spoon from a jar of fluff and there I was, 6 years old, play-dough in one hand Hi-C in the other while trying to not make a huge mess enjoying that special treat that dad would make for me every now and then. Oh the magic of white bread, peanut butter and fluff. (I’m serious, those sandwiches had to be magic now that I’ve used marshmallow fluff as an adult – it doesn’t cooperate with utensils at all. You’re bound to end up sticky no matter how hard you try).

Now, imagine that magic deep fried.


Told you I’d make for the extra savory posts this week with something good 😉

Sorry if my posts seem short this week. The cable has been out at our house and I am rushing to get these posts done at work. Quality posts will resume next week – #manfoodweek here we come!

Barbecue Chicken Burgers
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Yield: 4 burgers
For the sauce:
½ cup ketchup
¼ cup molasses
2 tbsp. grated (or very finely chopped) onion
2 tbsp. Worcestershire sauce
2 tbsp. Dijon mustard
2 tbsp. cider vinegar
1 tbsp. brown sugar
Hot sauce, to taste

For the burgers:
1 lb. ground chicken
¼ cup cornmeal (or ½ cup crumbled cornbread)
1 scallion, minced
1 tbsp. minced fresh cilantro
2 tsp. brown sugar
1 tsp. dry mustard
½ tsp. kosher salt
½ tsp. paprika
¼ tsp. garlic powder
Pinch of cayenne pepper
2/3 cup chopped pulled pork (optional)
5 tbsp. barbecue sauce, divided

For serving:
Burger buns, toasted on the grill
Grilled onion slices
Sliced cheddar cheese
Additional barbecue sauce

Heat a grill to medium-high heat.

To make the barbecue sauce, combine all the ingredients in a saucepan over medium heat.  Cook, stirring occasionally, until the sauce thickens and is reduced to about 1 cup, about 7 minutes.  Remove from the heat.  Chill until ready to use.

To make the burgers, combine the ground chicken, cornmeal, scallion, cilantro, brown sugar, spices, pulled pork (if using) and 2 tablespoons of the barbecue sauce in a medium bowl and mix gently until well combined.  Form the mixture into four equal patties.  Transfer to a plate and refrigerate until ready to grill.

Oil the grates of the grill.  Place the burger patties on the heated grill and cook about 3-4 minutes.  Flip the burgers and brush the cooked sides generously with some of the remaining 3 tablespoons of barbecue sauce.  Cook about 3 minutes, then flip once more and brush the second side with barbecue sauce.  Top with cheese slices, if using.  Cook just until cooked through and cheese is melted.  Place the burgers on the toasted buns and top with grilled onion slices and additional barbecue sauce as desired.

Source: burgers from Pink Parsley Catering, sauce from Cook’s Illustrated

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  1. says

    While I’m not really a deep fry person, I would have some of these!! My mom always gave me marshmallow candies for Easter and those were my favorite. I’ll take two of these please!!

  2. says

    Yes! I love these kind of recipes where you can put practically anything in a won ton wrapper and it comes out awesome! Perfect combination of savory and sweet.I love the photography too!

  3. says

    These sound amazing! I can only imagine how delicious they are hot with the crispy outside and the melty marshmallowy goodness inside!

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