| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 25 min |
| Inactive: | 30 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 8 (1/2- thick) strips bacon
- 1 1/2 pounds ground chicken, 90 percent lean
- 2 tablespoons canola oil
- Salt
- Freshly ground black pepper
- 1/2 cup crumbled blue cheese
- 4 burger 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 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
Instructions
- Heat the grill to medium.
- 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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 912 |
| Total Fat | 68 g |
| Saturated Fat | 18 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 46 g |
| Cholesterol | 197 mg |
| Sodium | 979 mg |
Reviews
Incredibly delicious! The dressing MAKES this unique and amazing. Very simple and easy to make.
Tasty, feels fancy, but simple to make. Beautiful presentation. I love the dressing & have used it on other salads & slaw.
Fantastic idea for a sandwich. The dressing was so good I plan on using it on a regular basis on my salads. I left out the worcheshire since I didn’t have any….it was so good without it that I doubt I would add it the next time. Instead of burgers I pounded out some chicken breasts and grilled them on the indoor grill/panini maker. I find that pounded chicken breasts are much juicier than regular breasts and they cover the sandwich better. I then melted the blue cheese on the chicken for 5 minutes in the oven. Unbelievably good sandwich.
Fabulous!!!!
Never thought I’d like a chicken burger — thought it would be dry & tasteless — but made this because I had almost all the ingredients on-hand. THIS IS AMAZING & got rave reviews. Made it exactly as written (vinegrette is amazing by itself! and it was a HUGE hit. Will DEFINITELY make this again!!
Dayum Bobby, these were really tasty. I did everything except the romaine topper and it was fantastic. Great way to dress up ground chicken.
Sooooo good! I will definitely make these burgers again.
amazing!! best combo of ingredients I never had a chicken burger before this one and now this is my only dish i make for a summer party
Yum!
Another Bobby hit! These are fantastic! If you grill the bacon do not leave your grill unattended as it will catch on fire. I am now a huge fan of chicken burger in general. I have found that if you make your pattys and freeze them for about 30-40 min prior to grilling they are less likely to stick to the grill. I usually still coat them with a bit of olive oil but freezing sure does make a difference.