True Emperor Recipe

Whisk mayonnaise, minced chipotle, lime juice, smoked paprika, grated garlic, honey (if using) and salt in a small bowl until smooth. Taste and adjust salt or chipotle for heat. Refrigerate while preparing the rest so flavors meld.

Marinate: In a small bowl combine buttermilk and 1 tsp hot sauce. Add the chicken tenders, cover, and refrigerate 15–30 minutes (can do up to 2 hours).

Dredge: In a shallow dish whisk together flour, cornstarch, paprika, garlic powder, onion powder, 1/2 tsp salt and 1/4 tsp black pepper. Remove tenders from buttermilk, letting excess drip off, then coat thoroughly in flour mixture, pressing to adhere.

Cook: Add 1/2 cup vegetable oil to a heavy skillet and heat over medium-high until shimmering and about 350°F (175°C) at the surface. Add tenders and cook 3–4 minutes per side until golden brown and internal temp reaches 165°F (74°C). Transfer to a rack set over a sheet pan to drain.

Sauce: In a small saucepan or microwave-safe bowl melt 1 tbsp butter and whisk into 1/4 cup buffalo wing sauce until combined. Toss cooked tenders in the buffalo sauce so they are evenly coated. Keep warm.

Form patties: Divide 1 lb ground prime beef into two equal portions (for two smaller patties) or one large for a single big burger. Gently form into patties about 3/4-inch thick, making a slight dimple in the center of each to minimize doming. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper distributed evenly across patties.

Cook: Heat a griddle or heavy skillet over medium-high heat and add 1 tbsp neutral oil. When shimmering, cook patties 3–5 minutes per side for medium (adjust time to desired doneness). During the last minute of cooking, place provolone slices on each patty, cover the pan or tent with foil so cheese melts.

Rest: Transfer patties to a plate and rest 2–3 minutes to let juices redistribute.

Toast buns: If not already toasted, lightly toast split buns on the griddle until golden, about 30–60 seconds, cut side down.

Spread a generous tablespoon of chipotle aïoli on the bottom bun.

Place the provolone-topped beef patty on the aïoli.

Top the patty with two large buffalo chicken tenders (place them so they fit on the bun; if tender size makes stacking awkward, overlap them).

Add sliced jalapeños (to taste), tomato slices, and lettuce leaves on top of the tenders. Add pickle slices if using.

Spread a little chipotle aïoli on the top bun, close the burger, press gently to compress slightly, and serve immediately.