Ingredients
- Vinaigrette:
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, fine chopped
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 3 tablespoons olive oil
- 1 cup fine shredder romaine lettuce
- Burgers:
- 8 {1/2”thick}strips bacon
- 2 tablespoons canola oil
- Salt and fresh ground black pepper
- 1/2 cup crumbled blue cheese {2oz}
- 1.5 lb. ground chicken, 90% lean
- 4 burger buns, split
- 1 large ripe beefsteak tomato, 4 slices
- 1 ripe avocado, 8 slices
Preparation
Step 1
FOR THE VINAIGRETTE:
Whisk together vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate 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.
FOR THE BURGERS:
Heat grill to medium. Place the strips of bacon on the grill {lay them across the grate so they don't fall through}and grill 3-4 minutes on each side, until golden brown and slightly crispy. Remove bacon to a plate lined with paper towels. Increase heat of the grill to high.
Form meat into 4 {8oz}burgers, brush with oil and season with salt and pepper on both sides. Grill burgers until golden brown on both sides and cooked completely through, about 5 minutes per side.
Top burgers with blue cheese, close the cover and continue cooking until cheese begins to melt, about 1 minute longer. Place burgers on the bottom half of each bun and top with a slice of tomato, 2 slices avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.