Chicken Cobb Burger/Bobby Flay |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Oh my gosh....this is on the menu for next week end!! Ingredients:
8 slices bacon, thick strips |
1 1/2 lbs ground chicken, 90 percent lean |
2 tablespoons canola oil |
salt |
fresh ground black pepper |
1/2 cup crumbled blue cheese |
4 hamburger buns, split |
1 large ripe beefsteak tomato, cut into 4 slices |
1 ripe avocado, peeled, pitted and cut into 8 slices |
2 tablespoons red wine vinegar |
1 tablespoon fresh lemon juice |
1 teaspoon dijon mustard |
1 teaspoon worcestershire sauce |
1 garlic clove, finely chopped |
1/4 teaspoon sugar |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
3 tablespoons olive oil |
1 cup finely shredded romaine lettuce |
Directions:
1. Heat the grill to medium.
2. Place the strips of bacon on the grill (lay them across the grate so they don't fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high.
3. Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.
4. Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine.
5. Cover each burger with the bun tops and serve.
6. For the vinaigrette:
7. Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.
8. Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.
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