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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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We eat a lot of burgers in the summer, so I try to use meats other than beef just to keep it from getting too boring. This recipe is from Sunset magazine. Ingredients:
1 lb ground chicken |
1/2 cup shredded sharp cheddar cheese |
1/3 cup grated parmesan cheese |
1 teaspoon minced garlic |
1/2 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
1/3 cup mayonnaise |
1/4 cup finely chopped fresh basil |
1 tablespoon fresh lemon juice |
1 tablespoon finely shredded lemon zest |
4 onion kaiser rolls, split |
8 slices bacon, cooked until crisp (about 8 oz.) |
1 large tomato, thinly sliced |
4 leaves romaine lettuce |
Directions:
1. Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 inches above cooking grate only 5 to 7 seconds).
2. Meanwhile, in a large bowl, gently mix chicken, cheeses, garlic, salt, and pepper. Form into 4 burgers about 3/4 inches thick, making a slight depression in center of each patty (this helps keep burgers flat as they cook). Put on a plate, cover, and refrigerate until ready to grill.
3. In a blender, whirl mayonnaise, basil, lemon juice, and lemon zest together and refrigerate until ready to use. With a silicone brush or oiled paper towels, lightly oil cooking grate.
4. Grill burgers, covered, turning once, until browned and no longer pink inside (cut to test), 8 to 10 minutes total. Transfer burgers to a clean plate and place buns, cut sides down, on grill until lightly browned, 30 seconds.
5. Spread toasted sides of buns with basil mayonnaise. Set a chicken patty on each bun bottom and top each with 2 strips bacon, a tomato slice, and a lettuce leaf. Cover with bun top.
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