If I were to pick one summer comfort food, it would burgers. I could eat a good burger practically every day, but I try to limit it to once a week during the hot summer months. I tend to go for a simple beef burger with cheese and bacon or a grilled chicken breast with pineapple, cheese and bacon. Do you see a trend here? I like me some bacon on my burgers. Which is why I dedicated a whole post to how I cook them for my sandwiches.
This particular day was a scorcher and I didn’t want to turn on the oven at all, so I did the same procedure as with the baked lattice bacon except I pan-fried it. I will always prefer my bacon baked over fried, just because it cooks more evenly, but the method still worked great.
The key to avoiding a tough burger is to handle the meat as little as possible. Mix the ingredients together just until incorporated and pat the burgers into form rather than squeezing.
I’ve always been a little nervous about making ground chicken burgers because you need to be extra careful in making sure they’re cooked through and I’ve heard they often turn out dry. But, this recipe sounded too good to pass up. The meat mixture is packed with cheddar and parmesan and I think that must help a lot with moisture because these were not even close to dry. They were juicy, cheesy and packed with flavour. Add the classic components of a BLT and a yummy Basil Mayonnaise and you have yourself one mean burger.
I prefer burgers without bread crumbs, crackers or oats because I find them less meatloaf-y. They are quite sticky to deal with but as long as you grease your grill ahead of time and make sure there’s a good char on them before you turn, you should have no problem flipping them.
- 1 pound ground chicken
- ½ cup shredded cheddar cheese
- ⅓ cup finely grated parmesan
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅓ cup mayonnaise
- ¼ cup finely chopped fresh basil
- ½ tablespoon lemon juice
- 4-6 burger buns, toasted if desired
- 4-6 squares lattice bacon (or 8-12 slices), cooked
- 4-6 romaine lettuce leaves
- 1 large tomato, sliced
- Mix ingredients together lightly and form into 4-6 thin patties. Refrigerate, covered, until ready to grill.
- To Grill: Clean and lightly grease grill grates; preheat to medium. Grill burgers, flipping once, until browned and cooked through (8-10 minutes).
- Mix ingredients together. Cover and refrigerate until ready to serve.
- Spread buns with basil mayonnaise. Top with bacon, lettuce, chicken burgers and tomato. Serve immediately.
Adapted from My Recipes.