Chicken Cobb Burger

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 25 min
  • Inactive: 30 min
  • Cook: 25 min
  • Yield: 4 servings
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Ingredients

For the burgers:

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

For the vinaigrette:

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

Directions

For the burgers:

  1. Heat the grill to medium.
  2. 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.
  3. 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.
  4. 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.

For the vinaigrette:

  1. 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.
  2. Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.

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