Chicken burgers are the absolute best. Okay… that’s an exaggeration, but they are pretty delicious! Healthy and flavorful, without all the calories and cholesterol of beef – plus they are such a perfect blank canvas for all kinds of toppings. Which is the main reason I eat burgers in the first place!
This one is inspired by the Cobb salad and has all of the ingredients in that classic salad combination… but it’s even better because it’s a burger. Full of avocado, bacon, tomatoes, chicken served on toasted sourdough bread with a creamy Gorgonzola mayonnaise to hold it all together. It’s an easy meal that you can throw together in less than a half hour.
One thing to note: While you can definitely grill these burgers, in my experience chicken burgers are more likely to stick to the grill grates and fall apart. SO instead of risking that, I chose to cook them first in the skillet, then finish them off in the oven.
- 8 slices sourdough or white bread
- 6 slices bacon, cooked
- 1 pound ground chicken
- 1 teaspoon salt
- fresh cracked pepper
- 1/2 cup crumbled gorgonzola or other blue cheese
- 2 avocados, thinly sliced
- 2 tomatoes, sliced or 2/3 cup cherry tomatoes halved
- 1/3 cup mayonnaise
- 2 tablespoons dijon mustard
- 1 cup of baby greens, optional
- sliced red onion, optional
- Preheat the oven to 350 degrees. Cook the bacon. on a baking sheet in the oven or on your stove top. Reserve 1 tablespoon of the bacon grease. Cut each piece of cooked bacon in half and set aside.
- Shape chicken into patties. If serving on bread instead of buns, try an oblong shape versus circles. Season each side of the chicken patties with salt and pepper.
- Add the bacon grease to a skillet and carefully transfer the chicken patties into the pan. Cook on medium heat until golden brown on both sides, but not cooked thru, about 4 minutes per side.
- Remove each patty carefully from the skillet and place in an 8x8 baking dish. Cover with foil and bake the burgers at 350 degrees for 10-15 minutes or until the patties are cooked thru.
- Meanwhile, combine blue cheese, mayonnaise and dijon mustard in small bowl. Refrigerate until ready to use.
- Spread each slice of toasted bread with the blue cheese mixture before placing on the burger patty.
- Layer the bacon, tomatoes, and avocados (plus onion and lettuce if using) carefully on each chicken burger. Place the top piece of bread on the sandwich and push down carefully so the avocado presses into the top slice of bread.
- Enjoy immediately! But any leftover Gorgonzola cheese mayonnaise will last for 3 days in the refrigerator.