RECIPES: Recipe Details

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Kickin' Cobb Chicken Burgers

I have used ground chicken for the past 2-3 years and kept experimenting with toppings. It hit me one day that everything I like goes on a Cobb Salad, so I turned it into a topping for the chicken burger. Once I nailed the toppings and my teenage daughter and her friends started asking for these burgers over traditional burgers with ground beef, I knew I was onto something!

Ingredients 

1 1/2 pounds ground chicken
1 1/2 teaspoons kosher salt
1/2 teaspon black pepper
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary leaves, chopped
1 teaspoon ground ginger
1 teaspoon minced garllic
2 tablespoons unsalted butter, cut into 1/4 inch cubes
2 tablespoons Lea & Perrins Chicken Marinade
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
1 egg, lightly beaten
3/4 cup plain breadcrumbs
1/4 cup mayonnaise
1/2 cup bleu cheese crumbles
1 avocado, diced to 1/4 inch cubes
2 hard boiled eggs, diced
2 teaspoons wasabi horseradish
10 slices crisply cooked bacon, crumbled
6 Sarah Lee Healthy & Delicious Sesame Seed buns

Instructions 

Pat ground chicken dry with paper towels and place in large mixing bowl. In 2 separate, smaller mixing bowls, place dry ingredients (salt, pepper, parsley, rosemary and ginger), and wet ingredients (garlic, butter cubes, Lea & Perrins Chicken Marinade, wocestershire sauce, dijon mustard and egg). Using a fork, mix the dry and wet ingredients separately. Add wet ingredients to ground chicken and mix by hand until well incorporated, then add dry ingredients and mix until well distributed. Add breadcrumbs to chicken, 1/4 cup at a time. Mixture will be very moist. For easier shaping of patties, wet your hands slightly. Shape into 6 regular sized patties (1/4 pound each). For topping, mix togther in a bowl the mayonnaise, bleu cheese, avocado cubes, diced hard boiled eggs, wasabi horseradish and crumbled bacon. Cook burgers on medium low setting for 25 minutes, or until internal temperature reaches 170 degrees, turning only once, half-way through cooking time. Toast buns for the last 4-5 minutes of cooking time. Top each burger with about 3 tablespoons of topping mixture.

Comments 

The butter in the burger is to give them some fat and juiciness, since the ground chicken is so low in fat. The "Kickin'" part of the recipe comes from adding the wasabi horseradish to the topping. Enjoy!