BLT Chicken Burgers

BLT chicken burgers

Photograph by Annabelle Breakey

SERVES 4
TIME 30 minutes

Ingredients

1 lb. ground chicken, preferably a mixture of half white and half dark meat
1/2 cup shredded sharp cheddar cheese
1/3 cup grated parmesan cheese
1 tsp. minced garlic
1/2 tsp. each kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/4 cup finely chopped fresh basil leaves
1 tbsp. each fresh lemon juice and finely shredded lemon peel
4 onion kaiser rolls, split
8 strips bacon (about 8 oz. total), cooked until crisp
1 large tomato, thinly sliced
4 to 8 leaves romaine lettuce, rinsed and crisped

Directions

1. Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds).

2. Meanwhile, in a large bowl, gently mix chicken, cheeses, garlic, salt, and pepper. Form into 4 burgers about 3/4 in. thick, making a slight depression in the center of each patty (this helps keep burgers flat as they cook). Set on a plate, cover, and refrigerate until ready to grill.

3. In a blender, whirl mayonnaise, basil, lemon juice, and lemon peel until smooth. Refrigerate until ready to use. With a silicone brush or oiled paper towels, lightly oil cooking grate.

4. Lay burgers on grill, cover, and cook, turning once, until browned and no longer pink in the center (cut to test), 8 to 10 minutes total. Just before burgers are done, grill rolls, cut side down, until lightly browned, 30 seconds.

5. Spread rolls with basil mayonnaise. Set a chicken patty on each bottom and top with bacon, tomato slices, and lettuce leaves. Cover with roll tops.

PER BURGER 670 Cal., 56% (378 cal.) from fat; 38 g protein; 42 g fat (12 g sat.); 35 g carbo (2.7 g fiber); 1,121 mg sodium; 138 mg chol.