As I become a little more familiar with the WC board on the nest, I felt it was time to join one of the many cooking groups that are available. The Dinner Divas sounded perfect for me, the only rule is there are no rules. Sounds perfect for they way I cook in my kitchen! The first recipe was from Bobby Flay for Chicken Cobb Burgers. I took many liberties with the burger, and ended up outstanding!! There were no complaints anywhere around the table. Well, I guess there was one complaint, no pictures. The camera's battery needed to charged, and while I had it plugged in all day anticipating needing pictures, I had it plugged in incorrectly. Yes, Michael got a good laugh out of that. I served it with fresh corn on the cob and a cold tortellini pasta salad. I have noted the changes I made below in black. Enjoy!
8 strips of bacon
1 1/2 pounds ground chicken, 90 percent lean (I used lean ground beef, Michael refused chicken)
2 tablespoons canola oil
Freshly ground black pepper
(2 TB balsalmic mixed in ground beef mixture gave some great tang)
1/2 cup crumbled blue cheese ( I hate Blue cheese so I used goat cheese, loved it!)
4 burger buns, split (I used whole wheat kaiser rolls, toasted)
1 large ripe beefsteak tomato, cut into 4 slices
1 ripe avocado, peeled, pitted and cut into 8 slices (No avocado in our kitchen)
For the vinaigrette:2 tablespoons red wine vinegar (I used balsalmic)
1 tablespoon fresh lemon juice (had no lemon)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, finely chopped
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 cup finely shredded romaine lettuce
For the burgers: (First you should know we do not have a grill. Not a challenge though, we made them on out panini maker/open faced grill, it worked perfectly!)
Heat the grill to medium.Place the strips of bacon on the grill (lay them across the grate so they don't fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high. ) Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill 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.Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.
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 flavors to meld. Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.