Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

Broke down and ordered another Thermapen. My old one works fine but the battery case is broken so it's got a big piece of tape holding it together.

I go through a cheapo off-brand version every 2-3 years.  I tend to forget and leave them outside in the elements after grilling, so I don't deserve a good one.

All right, time to get the chili going.  My Kroger regretfully doesn't have dried chiles, and I didn't feel like driving to the mexican grocery, so going to be a smorgasbord of what I can find in my pantry, plus some leftover brisket and beef I have.  

I can't remember the last time I used a meat thermometer for steak or burgers.   Index finger is undefeated. 

yes, and also too much ta-mater

Making ground chicken burgers, how do you guys cook them?  I do flattop grill, but it's always hit or miss between burning the outside and cooking them through.  Should I greatly reduce the temp?  Frying in oil instead?

I want to try low and slow, and then sear them at the end?

First, replace the chicken with ground chuck 

Seriously though, what is in the ground chicken? I.e. is it just chicken, and if so, what part of the bird does it come from? Obviously ground chicken breast would so exceeding lean that I would worry it's impossible to get a non-dry burger, and even dark meat is still pretty lean compared to beef. I feel like either way you should be thinking about ways to add fat to the mix. 

When it comes to cooking, though, I'd set up a grill for 2-zone cooking. Sear them first over the hot side, until you get the appropriate color. Then move them to the cooler side and let them continue cooking, checking regularly with an instant-read thermometer, until the inside hits 155. 

A flattop is great for searing, so you could go flattop until you get the color and then move them to indirect heat until they're fully cooked as well. 

I like bwarbiany's idea on the heat treatment..  If you're not doing this sous vide, I get the color as soon as possible, and then back off to cook through.  As with Turkey burgers, need to add some fat.   sour cream or mayo are good for this, along with olive oil.   another nice cheat is to add a liquid (soy, buffalo, or minced onion or chives to get a little bit moisture.  I will be heavy on my burger rub.  I tend not to use bread crumbs or eggs, as well, I'm sorry, then you're making a meatball.

grind in some beef tallow or duck fat