Chicken Cordon Bleu Burgers

Rachael Ray30 Minute Meals

Chicken patties topped with salty Canadian bacon and melted Swiss cheese.

• 2 tsp vegetable oil, plus more for drizzling
• 4 slices Canadian bacon
• 2 lb(s) ground chicken breast
• 2 tsp sweet paprika, eyeball it in your palm
• 2 tsp poultry seasoning
• 2 tsp grill seasoning blend (recommended: Montreal Steak Seasoning)
• 1 shallot, finely chopped
• 4 slices Swiss cheese
• ⅔ cup mayonnaise or reduced fat mayonnaise, eyeball it
• 3 Tbsp Dijon mustard, rounded
• 2 Tbsp (about 4 sprigs) tarragon leaves, freshly chopped
• 4 kaiser rolls or sandwich size sour dough English muffins, split and toasted
• 8 leaves leaf lettuce
• 1 vine ripe tomato, thinly sliced

To Make

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

2. Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges, 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm.

3. Combine chicken, paprika, poultry seasoning, grill seasoning, shallot. Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, 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.

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

5. Combine mayonnaise, mustard, tarragon. Slather bun tops or English 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.

Aloha Chicken Burgers

 
Recipe by: Chris McDaniel
 

"This tasty sandwich is like a luau on a bun!" 

 

    2 skinless, boneless chicken breast halves
    1/4 cup soy sauce
    3 slices thick cut bacon
    2 large hamburger buns, split
    1 tablespoon softened butter
    1/4 cup teriyaki sauce
    2 slices Swiss cheese
    2 tablespoons mayonnaise
    2 slices pineapple
    2 slices tomato
    2 slices of iceberg lettuce

To Make:

1. Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side. When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.
4. While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.
5. To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.

Mushroom Swiss Burger

By MarraMamba

This is a simple but great tasting burger. Recipe is for 1, but double or quadruple ingredients for more.

• 1 teaspoon extra virgin olive oil
• 2 ounces mushrooms, finely chopped
• 1 small garlic clove, sliced
• ¹⁄₈ teaspoon kosher salt
• 4 ounces 90% lean ground sirloin
• 1 scallion, finely chopped
• 1 tablespoon soy sauce
• ¹⁄₄ teaspoon fresh ground black pepper
• 1 slice swiss cheese (1/2 ounce)
• 1 seeded hamburger bun, toasted
• 1 tablespoon Dijon mustard
• 2 small romaine lettuce leaves
• 2 slices tomatoes (1/4 inches thick)

To Make:

1. Form into a patty and place on a broiler pan.
2. Broil until cooked to desired doneness, 3 minutes on each side for medium, and top with Swiss cheese while hot.
3. Spread each side of the bun with mustard, top with lettuce, tomato and the burger.

Chicken Sandwiches with Zang

Recipe by: Heather
 

"Chicken sandwiches are just great for any time of the day. Lunch or dinner makes a great meal for you to eat with your family, outside or in." 

 

• 4 skinless, boneless chicken breast halves
• 3 tablespoons Italian seasoning
• 3 tablespoons grill seasoning (such as Montreal Steak Seasoning)
• 1/2 cup barbecue sauce (such as Big Moe's®)
• 1 teaspoon butter
• 1 onion, thinly sliced
• 1 green bell pepper, sliced
• 4 mushrooms, sliced
• 4 hamburger buns, split and toasted
• 4 slices Swiss cheese

 

To Make:

 

1. Preheat an outdoor or indoor grill for low heat, and lightly oil the grate.

2. Sprinkle the chicken breasts generously on all sides with the Italian and grill seasonings. Slowly cook on the preheated grill, turning every 10 minutes; brush the chicken with the barbeque sauce each time you turn it. Cook until the chicken is no longer pink in the center and the juices run clear. Once done, an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

3. While the chicken is cooking, melt the butter in a skillet over medium-low heat. Cook the onions, bell peppers, and mushrooms in the butter, stirring frequently until the vegetables are tender.

4. To make the sandwiches, place a chicken breast on each hamburger bun half. Spoon the pepper and onion mixture overtop, and top with a slice of Swiss cheese. Cover with the hamburger bun tops.
 

Steak Burger with Summer Salsa and Swiss Cheese

Summer Salsa

• 1 cup (250 ml) bell peppers, (your choice), diced
• 1 cup (250 ml) tomatoes, seeded and diced
• ¼ cup (60 ml) onion, chopped
• 2 clove garlic, chopped
• ¾ cup (180 ml) strawberries, cut into quarters
• ½ cup (125 ml) peaches, diced
• ½ tsp (2 ml) chili powder

Burgers

• 1 lb(s) (450 g) thin inside round steaks
• ½ tsp (2 ml) ground cumin
• 1 Salt and freshly ground pepper, to taste
• 12 slices crusty bread or 6 thin whole-wheat burger buns
• 6 slices Canadian Swiss cheese
• 6 lettuce leaves

To Make:

1. Preheat the grill to medium heat. Tear off a large square of aluminum foil and add a square of parchment paper to keep food from sticking. Place fruits and vegetables in center and add chili powder. Wrap sides over the food.

2. Fold the foil onto itself, pressing firmly. Tightly seal the papillotes at the ends. Handle carefully so as not to tear the foil. Papillotes are properly sealed when they swell up during cooking.

3. Cook on grill for 7–8 minutes. Sprinkle steaks with cumin and season with salt and pepper. Cook 4–5 minutes on the hot grill, turning them over just once. Heat the buns, fill with steaks and garnish with summer salsa, Swiss cheese and lettuce.

Tip
 
1. Cheese alternatives: Canadian Mozzarella, Cheddar, Provolone.

Mushroom and Swiss Burger

Recipe by: LivLifeGreen

"This tastes just like the mushroom and swiss hamburgers from a famous fast-food chain." 

• 1 (10.75 ounce) can condensed golden mushroom soup
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1 teaspoon Worcestershire sauce
• 1 pound ground beef
• 1/2 teaspoon monosodium glutamate (MSG) *
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon ground black pepper
• 4 hamburger buns, split
• 4 slices of Swiss-style processed cheese

* Note* I leave out the MSG

To Make: 

1. Mix golden mushroom soup, sliced mushrooms, and Worcestershire sauce in a saucepan over low heat and simmer while you complete the remaining steps. Stir sauce occasionally. 

2. Mix ground beef with monosodium glutamate, seasoned salt, and black pepper in a bowl; form 4 patties from the ground beef and pan-fry in a skillet over medium heat until browned, about 5 minutes per side. 

3. Place each burger onto the bottom of a hamburger bun and top each with a slice Swiss-style processed cheese. Spoon 1 to 2 tablespoons of sauce over the cheese, place the bun tops onto the sandwiches, and serve.