Bacon-Wrapped Chicken Burgers2014-05-03
- Servings : 4
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
Bacon-Wrapped Chicken Burgers
Bacon-wrapped chicken burgers is one of my favorite meal.
- 1½ pounds (370g) ground chicken
- 8-10 strips bacon,fat trimmed
- 8 oz (240 g) smoked cheddar, chopped
- 2-3 cloves garlic,peeled and minced
- 1 cup fresh mushrooms,chopped
- 1 yellow onion,peeled and sliced
- 1 red bell pepper, sliced
- 3 tablespoons Worcestershire Sauce
- 2 tablespoons olive oil, plus more for sauteing onion and red peppers
- kosher salt and ground peppercorn, to taste
In a large nonstick skillet,cook bacon until cooked through. Pat dry with paper towel and set aside.
In a large mixing bowl,combine ground chicken,Worcestershire sauce, and seasoning. Mix well,using your hands.
Form 8 evenly formed balls. Press into ½-3/4" Patties.
Form a dimple into center of each patty. In center of 4 burger patties spoon ¼ of chopped mushroom and cheese mixture.
Cover each of the mushroom-cheese burger patties with the remaining four burger patties. Press the edges of the bottom and top patties together, forming 1 burger patty with the mushroom and cheese mixture inside.
To wrap chicken burgers, lay 2 strips of bacon over prep-plate. Form an "X" shape with cooked bacon.
Place the burger over the center of the crossed bacon. Tightly pull the bacon up and around the side of chicken burger. Secure the bacon with toothpicks. Cover and refrigerate for 30 minutes.
Remove meatballs from refrigerator. Allow to stay at room temperature for 15-20 minutes.
Preheat grill to medium-high heat.
Brush exterior of burger patties with olive oil. Season to taste with salt and black pepper.
Grill chicken burgers over preheated grill for 3-5 minutes per side.
Remove cooked chicken burger from the heat. Take off toothpicks. Cover with aluminum foil and set aside for 3-5 minutes before serving.
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