RECIPES: Recipe Details

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Chicken Cobb-inator Burger

Ingredients 

12 slices bacon
4 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons Lea & Perrins®
2 small cloves garlic, finely chopped or pressed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
6 tablespoons Colavita Extra Virgin Olive Oil
4 cloves garlic, finely chopped or pressed
2 teaspoons Lea & Perrins®
2 teaspoons Dijon mustard
2 tablespoons Colavita Extra Virgin Olive Oil
2 tablespoons Sutter Home Pinot Grigio
3 tablespoons fresh flat leaf parsley, finely chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup fresh bread crumbs*
1 egg, beaten
2 lbs. ground chicken
Vegetable oil for grill rack
1/2 cup Treasure Cave® Blue Cheese
6 soft Kaiser rolls, split
6 cups romaine hearts, loosely packed
2 Haas avocados
12 thin slices vine ripened tomatoes
2 hard cooked eggs (Ready to eat)**

Instructions 

Heat an outdoor gas grill to medium. Place a fire proof skillet on the grill and cook bacon until crisp, working in batches. Drain bacon on paper towels and set aside.

In a small bowl add red wine vinegar, 2 teaspoons Dijon mustard, 2 teaspoons Lea & Perrins®, 2 small cloves garlic, finely chopped or pressed, 1/2 teaspoon kosher salt and1/2 teaspoon freshly ground pepper. Stir with a whisk and then add 6 tablespoons Colavita Extra Virgin Olive Oil until blended. Set dressing aside.

In a large bowl place 4 cloves garlic, finely chopped or pressed, 2 teaspoons Lea & Perrins®, 2 teaspoons Dijon mustard, 2 tablespoons Colavita Extra Virgin Olive Oil, Sutter Home Pinot Grigio, fresh flat leaf parsley, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground pepper. Mix ingredients until blended well. Add fresh bread crumbs and beaten egg and stir gently. Add ground chicken and incorporate into the ingredients. Divide mixture into 6 patties. This makes a soft burger and is best cooked on a grill rack designed with smaller openings than a regular grill. (This should be heated with the grill.)

Heat an outdoor gas grill to medium high using extra grill rack, if desired. Leave one area at medium low to toast buns. Rub vegetable oil on rack to reduce sticking. Gently place the patties on the grill and cook for 6 minutes. (Cover grill for part of the time to help burger cook through and for ease in turning.) Turn the patties and place a rounded tablespoon of Treasure Cave® Blue Cheese on each burger. Continue to cook for about 6 minutes more, or until cooked through. Toast Kaiser rolls while the burgers are cooking.

Cut romaine hearts into medium-large pieces and place in a large bowl. Toss with two thirds of the reserved dressing. Peel Haas avocados and slice. To assemble burgers, place patty on the bottom half of the Kaiser roll. Place 2 slices bacon, 2 tomato slices, and one third of an avocado (sliced). Drizzle about a teaspoon of reserved dressing on tomato and avocado. Add 2 slices of the hard cooked egg and a large handful of the dressed romaine. Cover with top of bun. Serves 6.

Comments 

*I used a good bakery type white bread to make the crumbs

**To meet the requirements of the contest these can be purchased at the store, I used "Organic Eggs...Anytime" (Shocked the heck out of me that you can buy hard boiled eggs!) Or the eggs can be cooked on the grill in a flame-proof pot.