Photo: Annabelle Breakey; Styling: Basil Friedman
YieldsMakes 4 servings
Poultry burgers have a reputation for being dry and bland, but jazzed up with sharp cheddar, parmesan, and garlic—and then topped with crisp bacon, juicy tomatoes, and lettuce—they're boldness in a bun.

How to Make It

Step 1
1

Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds).

Step 2
2

Meanwhile, in a large bowl, gently mix chicken, cheeses, garlic, salt, and pepper. Form into 4 burgers about 3/4 in. 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.

Step 3
3

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.

Step 4
4

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.

Step 5
5

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.

Step 6
6

Note: Nutritional analysis is per burger.

Ingredients

 1 pound ground chicken, preferably a mixture of 1/2 white and 1/2 dark meat
 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 freshly ground black pepper
 1/3 cup mayonnaise
 1/4 cup finely chopped fresh basil
 1 tablespoon each fresh lemon juice and finely shredded lemon zest
 4 onion kaiser rolls, split
 8 strips bacon (about 8 oz.), cooked until crisp
 1 large tomato, thinly sliced
 4 leaves romaine lettuce

Directions

Step 1
1

Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds).

Step 2
2

Meanwhile, in a large bowl, gently mix chicken, cheeses, garlic, salt, and pepper. Form into 4 burgers about 3/4 in. 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.

Step 3
3

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.

Step 4
4

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.

Step 5
5

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.

Step 6
6

Note: Nutritional analysis is per burger.

BLT Chicken Burgers