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Chicken Cordon Burger

May 10, 2011

If you’re in the mood for a burger but want to try some new alternative burger creation, this recipe from the Hannaford magazine may do the trick. It’s a play on chicken cordon bleu – it utilizes chicken, ham and Swiss cheese but in a unique way. Combining the ham into the ground chicken gives the “burger” some saltiness, and the mustard provides some nice zing. You can certainly add tomatoes, onions, even pickles and anything else you like as burger toppings. Make sure you moisten your hands before forming each patty – ground chicken is very sticky when it’s raw; water on the hands will allow you to form the patties cleanly. Be careful not to overcook the patties – ground chicken can dry out fast (but definitely do not undercook chicken)! The cooking time below was pretty much right on target. Enjoy!

Burgers Cordon Bleu

(serves 4)

1 lb. ground chicken

4 slices ham, finely chopped

3 tablespoons brown/Dijon mustard

¼ teaspoon black pepper, freshly ground

4 hamburger buns

4 Romaine lettuce leaves

4 slices Swiss cheese

¼ cup mayo

In a medium bowl, combine chicken, ham, mustard, and pepper. Mix until just blended. Form into 4 patties, about 4 inches across. Heat a large nonstick skillet over medium-high heat. When hot, spray with vegetable cooking spray. Add patties to the pan. Cook until nicely browned, about 6 minutes, then flip. Cook an additional 6 to 7 minutes, so that chicken is completely cooked through. Alternately, cook on a preheated grill. While the patties cook, toast the hamburger buns. To assemble, layer romaine leaves on the bottom half of each bun. Top with patties and a slice of cheese. Spread underside of each bun top with 1 tbsp. mayo, then place on top of patties. Eat!

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