BLT Chicken Burgers
Photo: Annabelle Breakey; Styling: Basil Friedman
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.
This recipe, and others like it, can be found in the article “20 Kid-Friendly Recipes That Will Save Your Weeknights.”
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.
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