BLT Chicken Burgers Recipe #378347
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.
by SweetJezebel
30 min | 15 min prep
SERVES 4
- 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
- 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).
- 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.
- 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.
- 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.
- 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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5 stars