Chicken Condon Bleu Burgers

By á-170456

Ingredients

• 2 teaspoons vegetable or olive oil plus
• more for drizzling
• 4 slices Canadian bacon
• 2 pounds ground chicken breast
• 2 teaspoons sweet paprika
• 2 teaspoons poultry seasoning
• 2 teaspoons Montreal Steak Seasoning blend (or salt and pepper)
• 1 shallot finely chopped
• 4 deli slices Swiss cheese
• 2/3 cup mayonnaise or reduced fat mayonnaise
• 3 rounded tablespoons Dijon mustard
• 2 tablespoons freshly-chopped tarragon leaves
• 4 kaiser rolls split, toasted (or sandwich size sour dough English muffins)
• 8 leaf-lettuce leaves
• 1 vine ripe tomato thinly sliced

Details

Servings 1

Preparation

Step 1

Preheat grill pan, nonstick griddle, large nonstick skillet or table top electric grill to medium-high heat.

Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges, 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm.

Combine chicken, paprika, poultry seasoning, grill seasoning, shallot. Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, 3/4- to 1-inch thick. Drizzle patties with oil and place on hot grill pan, griddle or in skillet. Cook 5 minutes on each side, until chicken is cooked through.

Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit the burger. Cover loosely with tin foil. Turn off pan and let cheese melt, 2 minutes.

Combine mayonnaise, mustard, tarragon. Slather bun tops or English tops with sauce. Place Cordon Bleu burgers on bun bottoms and top with lettuce and tomato. Put bun or muffin tops in place. Serve with oven fries.

This recipe yields 4 (1/2-pound) chicken burgers.