Chicken Cordon Bleu Burgers

6:54 AM

When I told the hubs we were having burgers for dinner, he seemed pleased with my choice for dinner. Once I actually handed him the prepared patties to throw on the grill, he nearly packed up and headed to Mickey D's instead. I suppose he thought these chicken burgers looked a little too froufrou for his taste, but he obliged and grilled them for me anyways.




I found this burger recipe on Tastykitchen.com, and boy am I glad I did! I thought that a "Chicken Cordon Bleu" burger sounded intriguing, but I still had reservations on how it would turn out. Of course, I couldn't find pancetta or fontina cheese here, so I substituted them with bacon and fresh mozzarella. The recipe didn't say what to do with the sauteed pancetta, but I just threw that mixture into the ground chicken mix, I'm sure that is what was supposed to be done (I tossed in some of the bacon grease too). The chicken was hard to keep together in a patty form, so while the hubs was firing up the grill, I let them rest in the freezer to let them firm up some. He said for burgers like this that tend to fall apart easily on the grill, to let them grill longer on the first side to allow them to set up better and to help keep it from becoming a huge crumbled mess. His burgers ended up holding perfectly. Granted this second picture doesn't look like something you'd advertise on a menu, but I love seeing my husband walk in with a plate full of food like this straight off the grill - these smelled amazing! And the taste...wow! I was really shocked at how beautifully the flavors melded together! Prosciutto is new to me, as I've mentioned in an earlier post, and let me tell you, this was the perfect touch to the burger, it really made the dish. The burger was packed full of flavor, but it wasn't too froufrou tasting, which is a plus in my household. I cannot stress to you how great these were, you'll just have to try them out for yourself!


Chicken Cordon Bleu Burgers
Serves 8

2 pounds ground chicken breast
4 tablespoons olive oil, divided
4 ounces diced pancetta
1 medium onion, diced
3 tablespoons dry sherry
1 1/2 teaspoons dried thyme
1 tablespoon minced garlic
1/2 cups gruyere cheese, grated
1 egg
1/4 cup water
1/4 cup dry bread crumbs
1 teaspoon salt
1 teaspoon black pepper
8 slices prosciutto
1 cup fontina cheese, grated

1. In medium pan, saute pancetta in 1 tablespoon of olive oil. Let the pancetta begin to crisp, then add the onions. Saute for another 2-3 minutes, then add the garlic, dry sherry and the thyme. Cook until the onions are translucent, about 5 or 6 minutes. Remove from heat and allow to cool.

2. In a large mixing bowl, add ground chicken, water, the remaining olive oil, egg, gruyere cheese, bread crumbs and salt and pepper. Note, don’t over salt this as the pancetta and prosciutto are quite salty. Mix together with your hands just until all the ingredients are combined. Refrigerate for an hour to let the flavors combine.

3. Preheat your grill or a grill pan and spray with nonstick spray. Make the chicken into 8 patties and grill for about 4- 5 minutes per side. Grill time will vary so keep an eye on them. Cook until just done in the middle - don’t overcook as they could become dry. During the last minute of cooking, fold the prosciutto in half and place on top of each burger, top that with grated fontina and close the grill lid to allow the cheese to melt. Serve on ciabatta rolls or grilled sour dough bread.

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