Well, I finally joined a cooking group, called Dinner Divas. There are so many groups out there and this one seemed the safest and didn’t have restrictions that seemed crazy! The first recipe that was chosen was Chicken Cobb Burgers. Well, part of Dinner Diva’s motto is to see how many different ways people will cook the same recipe. I did just that and didn’t follow the recipe to a T! The recipe calls for ground chicken but ground Turkey is taking over my freezer (darn that Safeway and their “buy one get one” special). I also didn’t top the burgers with the blue cheese like the recipe directs you to do. Instead, I put the blue cheese inside the burger. Another change, was that I didn’t use the lettuce called for, and instead used Iceberg because thats what I had on hand. The final part that I changed was the way the bacon was cooked. Cook it on the stove! My husband, the Grill Master, will vouch for that!
Chicken Cobb Burgers
source: Food Network, Bobby Flay
For the burgers:8 (1/2- thick) strips bacon
1 1/2 pounds ground chicken, 90 percent lean (I used Turkey instead)
2 tablespoons canola oil
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
For the burgers:
Heat the grill to medium.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. (Fry the bacon on the stove. You’ll thank me!)
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.
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:
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.Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.