3104. BLT CHICKEN BURGERS

makes four servings 


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

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).

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.

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.


bacon recipe courtesy of: Sunset Magazine, August 2008