RECIPES: Recipe Details
Chicken Bacon Club Burger with Tangy Goat Cheese Thyme Mayo
12 slices of Apple wood smoked bacon, cooked and chopped
2 1/2 pounds of ground chicken
3 tbsp of freshly grated Vidalia onion
1 tsp of fresh ground black pepper
1/2 cup of Kraft Olive Oil Mayonnaise
Goat Cheese Thyme and Mayo spread:
10 oz. of Goat Cheese (softened or room temperature works best)
1 Cup of Kraft Olive Oil Mayonnaise
1/4 tsp of fresh ground black
1/4 tsp of kosher salt
1 tbsp of fresh chopped Thyme
1 tbsp of fresh squeezed lime juice
6 slices of Deli sliced Tavern Ham (any good quality sweet ham will work)
6 slices of Deli sliced White American cheese (preferred brand - Land O Lakes)
6 slices of Deli sliced Sharp Provolone cheese
2 ripe beef steak tomato sliced
12 romaine lettuce leaves
12 thick slices of good quality Italian bread even in size.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
Line bacon in a heavy duty cookie sheet and place on grill. If you do not have a cookie sheet that fits your grill you can use a heavy non-stick fire safe skillet. Cook bacon until crisp, drain on paper towels then finely chop.
To make the patties, combine chopped bacon, chicken, onion and black pepper in a large bowl, handling as little as possible. Shape into 6 patties (to fit bread slices) then using your thumbs make a slight indentation in the center of each patty to prevent it from over plumping in the center during the cooking process. Place chicken patties on a cookie sheet, brush all sides, tops and bottoms with the Kraft Olive Oil Mayonnaise. You want an even coating of mayo covering the entire burger. Cover patties loosely and keep chilled until ready to cook.
To prepare the goat cheese thyme mayo spread, using a fork or whisk combine goat cheese, Kraft Olive Oil Mayo, black pepper, salt, thyme and lime juice until smooth. Cover and keep chilled.
When your grill is up to the desired temperature place the patties on the cooking grate, cover and cook, about 6 to 8 minutes each side turning once during the cooking process. When you have about 3 minutes left of cooking time, place a slice of ham, American and provolone cheese on each chicken patty and cover grill. When the cheese is melted remove the burgers from the grill and let sit tented loosely with aluminum foil.
Toast the Italian bread by placing each slice on the outer edges (cooler areas) of you grill. Toast each side lightly, about a minute each side.
To assemble the burgers, place equal portions of the goat cheese thyme mayo spread on each slice of warm toasted Italian bread, place a ham and cheese chicken patty on a slice of your warmed toasted
bread (spread side up) top with a slice of tomato, a couple leaves of romaine lettuce and your other slice of toasted bread spread side down and serve. Makes 6 chicken bacon burgers.
The reason I like to coat the entire chicken patty with olive oil mayo is because the chicken is so lean and it gives it just enough fat on the outside of the burger to prevent it from sticking to the grill and helps lock in all of it wonderful juices. Yes, it is definitely a little messy but worth the effort. I like this recipe because most of the steps can be prepared ahead of time especially preparing the goat cheese thyme mayo spread. I usually make a double batch, it stores well in the fridge for a couple days. One of my favorite things to do with it is spread it on hot chicken breast or pork loin right off the grill. It is a crowd pleasers and I always get that Hmmm, what is that comment :-)