Tuesday, August 14, 2012

Chicken Cordon Bleu Burgers


An American classic. The perfect complement to a heaping plate of French fries and ketchup. A juicy getaway from reality.

I think I love burgers (among MANY other reasons) because a simple hamburger on a bun is an amazing empty canvas waiting to be painted with summer tomatoes and condiments and tangy pickles. There are so many ways that you can take an ordinary burger and elevate it to new, creative levels.

I have to credit my mother for first introducing me to the idea for last night’s dinner. That clever woman took a traditional dish, Chicken Cordon Bleu, and made it into an easy but delicious meal that can get pulled together in a flash on weeknights. That’s right – she made it into a chicken burger!

Traditional Chicken Cordon Bleu is typically a chicken breast, pounded out thin and then rolled with ham or prosciutto and Swiss cheese, then finally it is breaded and baked or fried until juicy and gooey. Pretty mouth-watering, yes. Quick and easy meal option? No.

So you would probably agree that Susan’s (read: Mom’s) idea for a Chicken Cordon Bleu Burger was a stroke of genius. I’d have to say it was. And I’m not even trying to butter my mom up for some nice gift or piece of jewelry or anything (I swear. Just compliments here. No games. Though I have been dying for a Kitchen Aide Mixer…) And since we are jazzing up our burgers, we should probably fancy up our starchy side dish. Let’s 86 those frozen fries that are far too familiar to the McDonald’s variety and roast up some red potatoes and sprinkle them handsomely with fabulous herbs.

I am hoping this recipe will inspire you and let your ham/chicken/turkey/veggie burger creative juices flow freely. What other traditional dishes can we form into patties and slap on a deliciously toasted bun!? Chicken Parm? Thanksgiving Dinner? TACOS?! I’ll let you decide.

For now, here’s what you need for Chicken Cordon Bleu Burgers with Roasted Red Potatoes:

4 pre-made ground chicken patties (or 1 pound ground chicken, such as Perdue)
½ cup panko bread crumbs
1 egg
2 teaspoons dried basil, divided
1 teaspoon finely chopped flat-leaf parsley
4 Kaiser rolls or soft bun of your choosing
8 slices of a deli ham (preferably sliced thin)
4 slices Swiss Cheese
1 pound small to medium red potatoes
2 tablespoons EVOO
1 teaspoon fresh thyme, picked off the stems
Salt and cracked black pepper to taste (obvy)

Here’s what you do:

Chop your potatoes into quarters (or smaller pieces, if you have a large potato). You want most of the pieces to be of similar size so they cook evenly.
Line a baking sheet with aluminum foil and drizzle with 1 to 2 tablespoons of olive oil. Toss the potatoes in the oil and lay out in a single layer on the baking sheet. 

Sprinkle with salt, pepper, and 1 teaspoon of the dried basil. Bake, at 350 degrees, for 20 minutes or until tender. You may want to shake the pan once during baking to avoid any from sticking.
They should come out with a nice, golden brown crust. Top with more salt and pepper, and the fresh thyme leaves.

In a medium bowl, add the ground chicken (or pre-made patties), bread crumbs, egg, 1 teaspoon remaining basil, parsley, and salt and pepper. Using clean and slightly damp hands, work the mixture until fully incorporated. Form into a large ball and make a cross in the middle with the side of your hand/palm. This will allow you to make 4 evenly sized burgers. Form each into a patty ¼ inch thick.
Preheat your grill pan (or George Foreman, or outdoor grill). Spray with cooking spray (UNLESS YOU ARE USING AN OUTSIDE GRILL…that would be way dangerous).
Cook your chicken patties for about 4 minutes on each side until pretty grill marks start to appear and the patties are cooked through.
Add your ham to the grill and frizzle it for 1 to 2 minutes on each side.

Top each patty with two slices of ham and 1 piece of Swiss cheese. Cover with a bowl to allow cheese to melt down (about 1 minute).

Cut your buns in half and toast until golden brown.
Add patty/ham/cheese to the bun. Spread with mayo and top with lettuce and tomato if desired.
Serve with the potatoes and a Caesar salad!

This was a great meal and had us feeling super full by the time we finished. It comes together in 30 minutes and is super flavorful. The ham gives a salty bite and the melty cheese just makes your mouth water! A good bun is key to any burger, so don’t go using any Martin’s potato rolls. Plus, it adds another gourmet touch to the whole meal! The roasted potatoes – OMG. Just so fluffy and crispy. These beat out French fries any time.

What’s the craziest burger dish that you have concocted?

No comments:

Post a Comment