Chicken cobb burger
This mouth-watering recipe is ready in just 50 minutes and the ingredients detailed below can serve up to 4 people.
Ingredients
Method
1) For the burgers: Heat the barbecue to medium.
2) Place the strips of streaky bacon on the barbecue (lay them across the grate so they don't fall through) and barbecue for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the streaky bacon to a plate lined with kitchen paper. Increase the heat of the barbecue to high.
3) Form the meat into 4 (165g) burgers, brush with the oil and season with salt and pepper on both sides. Barbecue the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.
4) For the vinaigrette: Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavours to meld.
5) Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.
6) Place the burgers on the bottom half of each bap and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed cos lettuce. Cover each burger with the bap tops and serve.
2) Place the strips of streaky bacon on the barbecue (lay them across the grate so they don't fall through) and barbecue for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the streaky bacon to a plate lined with kitchen paper. Increase the heat of the barbecue to high.
3) Form the meat into 4 (165g) burgers, brush with the oil and season with salt and pepper on both sides. Barbecue the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.
4) For the vinaigrette: Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavours to meld.
5) Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.
6) Place the burgers on the bottom half of each bap and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed cos lettuce. Cover each burger with the bap tops and serve.
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Overall Rating:
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