Showing posts with label burgers. Show all posts
Showing posts with label burgers. Show all posts

Saturday, August 13, 2011

Chicken Cordon Bleu Burgers

This is a recipe from Rachael Ray.  I don't believe she eats this stuff.  These burgers are huge!  I ate half of one and was stuffed.  They are tasty, though.  The burgers made my son happy because although he likes burgers he only prefers to eat chicken.  I would recommend making them much smaller. If you are going to make them this big then cook them a lot longer than she recommends.  I cooked them about 8 minutes on each side.

Chicken Cordon Bleu Burgers
by Rachael Ray


2 teaspoons olive oil, plus more for drizzling
4 slices Canadian bacon
2 pounds ground chicken breast
2 teaspoons sweet paprika, eyeball it in your palm
2 teaspoons poultry seasoning
2 teaspoons grill seasoning blend (recommended:  Montreal Steak Seasoning) or salt and pepper
1 shallot, finely chopped
4 deli slices Swiss Cheese
2/3 cup mayonnaise or reduced fat mayonnaise, eyeball it
3 rounded tablespoons Dijon mustard
2 tablespoons freshly chopped tarragon leaves, 4 sprigs
4 kaiser rolls or sandwich size sour dough English muffins, split and toasted
8 leaves leaf lettuce
1 vine ripened tomato, thinly sliced


Preheat grill pan, nonstick griddle, large nonstick skillet or table top electric grill to medium heat.

Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges.  About 1 to 2 minutes on each side.  Remove to a piece of foil.  Fold over loosely to keep warm.  {This keeps the Canadian bacon from getting dried out.}

Combine chicken, paprika, poultry seasoning, grill seasoning, and shallot.  Score meat with the side of your hand to separate into 4 equal amounts.  Make 4 large patties.  {Or make 8 smaller ones.}  3/4 to 1 inch thick.  Drizzle patties with oil and place on hot grill pan, griddle or in skillet. Cook 5 minutes on each side, until chicken is cooked through.

Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in  half to fit the burger.  Cover loosely with foil.  Turn off pan and let cheese melt, 2 minutes.

Combine mayonnaise, mustard, and tarragon.  Slather bun tops or English muffin tops with sauce.  Place Cordon Bleu burgers on bun bottoms and top with lettuce and tomato.  Put bun or muffin tops in place.  Serve with oven fries.  {I served with sweet potato waffle fries.}


Wednesday, June 22, 2011

Blueberry-Beef Burgers

On Sunday, which also happened to be Father's Day, we visited my sister and her family.  My sister has 4 beautiful blueberry bushes.  They are just bursting with fruit right now.  She let Bill and I pick a gallon size bag full of those beautiful blueberries.  The only thing she asked in return was that I post lots of blueberry recipes.  I have done a bunch of blueberry recipes in the past but most of those were of the breakfast/dessert variety.  I decided to seek out some unusual savory blueberry recipes for her.  Here is one that I am definitely going to try very soon.  It sounds yummy and healthy, too.  I found this recipe on the website which is part of Fitness Magazine.

I made these burgers last week.  They were moist and flavorful. I can't say that I noticed any particular "blueberry" flavor.  It was almost like we added some barbecue sauce into the burger meat.  It definitely was not sweet.  We all ate and enjoyed these burgers.

Blueberry-Beef Burgers
Servings:  4
Prep:  20 mins.
Total: 30 mins.

2 slices whole-wheat country bread, crusts removed, torn into pieces
1/3 cup fresh or frozen and thawed blueberries
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1/4 teaspoon salt, or to taste
12 ounces 90% lean ground beef

1.  Place bread in food processor and pulse into fine crumbs.  Transfer to a large bowl.  (No need to wash the work bowl.)
2.  Add blueberries, vinegar, mustard, Worcestershire, garlic, salt and pepper to the food processor; process until pureed.  Scrape into the bowl with the breadcrumbs.  Add ground beef and mix well with a potato masher.  Divide the mixture into four equal portions.  Form into 1/2-inch  thick patties, about 4 inches in diameter.
3.  Meanwhile, preheat broiler or heat an indoor or outdoor grill to medium-high.  If using the broiler, coat a broiler pan with cooking spray.  If using a grill, oil the grill rack by rubbing it with an oil-soaked paper towel.  Cook patties until browned and no longer pink in the center, about 4 to 5 minutes per side.  An instant-read thermometer inserted into the center should register 160 degrees F.  Serve immediately, with or without rolls and toppings.