Chicken Burgers with Bacon and Gorgonzola Spread

Chicken, bacon, and blue cheese make a delectable

trio—especially when they show up together for an easy, flavor-packed grilled

burger dinner.

• Gorgonzola has very visible bluish-green veins and the
• flavor is wonderfully rich and strong. This blue cheese made from cow’s milk
• and aged three to four months originated in the Gorgonzola area of Milan, Italy
• (although other Italian regions dispute that). Other blue cheeses may be made
• from cow’s, sheep’s, or goat’s milk, and the aging times can differ, but
• they’ll certainly work in this recipe if you don’t have gorgonzola.
• Note: I used focaccia
• as the burger buns. Regular sandwich buns or even toasted English muffins would
• work too. If you use focaccia, simply cut two 4 X 3-inch rectangles from the
• loaf, then slice the little rectangles into tops and bottoms.
• Cut focaccia into pieces Cut pieces into tops and bottoms
• For the Gorgonzola
• Spread
• 1/3 cup crumbled gorgonzola (or other blue cheese)
• 1 small garlic clove, chopped
• 1 tbsp sour cream
• 2 tsp light mayonnaise
• 1 tsp fresh lemon juice
• sea salt
• freshly ground black pepper
• 2 tsp olive oil
• For the Burgers
• 2/3 lb ground chicken
• 1/4 cup fresh breadcrumbs
• 1 tbsp finely chopped onion
• 1 tbsp finely chopped flat-leaf parsley
• 1/2 tsp dry mustard
• sea salt
• freshly ground black pepper
• 3 bacon slices, cut crosswise in half
• olive oil, for brushing
• 2 4 X 3-inch focaccia rectangles,
• sliced into tops and bottoms
• tomato and red onion slices, for serving
• Preparation
• For the Gorgonzola
• Spread
• Place the gorgonzola, garlic, sour cream, mayonnaise, and
• lemon juice in a mini food processor and season with salt and pepper. Pulse

several times to blend to a chunky consistency.

Scrape down the sides and gradually add the olive oil.

Process until the mixture is smoother but still thick. Transfer to a bowl.

GorgonzolaReady to ProcessProcessed MixtureOil AddedGorgonzola Spread

For the Burgers

Place the chicken and next 4 ingredients (through mustard)

in a bowl and season with salt and pepper. Mix gently to combine.

Form the mixture into 2 4 X 3-inch rectangular patties,

about 1/2-inch thick. Place on a plate and refrigerate 30 minutes.

Chicken Mixture Chicken Patties Heat a grill pan over medium heat. Cook the bacon until cooked

through but not crisp, 4-5 minutes, depending on thickness. Remove and drain on

paper towels. Pour excess oil from the pan.

Re-heat the pan over medium heat

and brush with olive oil. Grill the burgers until cooked through, turning 2 or

3 times, for a total of 12 minutes. Transfer to a plate or board and let rest 3

minutes.

Bacon Beginning to Grill

Grilled Bacon

Burgers Beginning to Grill

After Turning

Spread all cut sides of the focaccia with the gorgonzola mixture and place the burgers on the bottom halves. Divide the bacon, tomato, and onion on top and close the sandwiches.

Bread with Gorgonzola Spread

Chicken Burgers with Bacon and Gorgonzola Spread