Chicken Cobb Burger (Bobby Flay)

By á-1969

Ingredients

• For the burgers
• * 1 1/2 pounds ground chicken, 90 percent lean
• * 2 tablespoons canola oil
• * Salt
• * Freshly ground black pepper
• * 4 burger buns, split
• * 1 large ripe beefsteak tomato, cut into 4 slices
• * 1 ripe avocado, peeled, pitted and cut into 8 slices
• For the vinaigrette
• * 2 tablespoons red wine vinegar
• * 1 tablespoon fresh lemon juice
• * 1 teaspoon Dijon mustard
• * 1 teaspoon Worcestershire sauce
• * 1 clove garlic, finely chopped
• * 1/4 teaspoon sugar
• * 1/4 teaspoon kosher salt
• * 1/4 teaspoon freshly ground black pepper
• * 3 tablespoons olive oil
• * 1 cup finely shredded romaine lettuce

Details

Servings 4
Preparation time 30mins
Cooking time 45mins
Adapted from foodnetwork.com

Preparation

Step 1

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.

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. Cover each burger with the bun tops and serve.
For the vinaigrette:

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.

Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette