Easy way to enjoy the flavors of chix cordon bleu without the hassle.
Chicken Cordon Bleu Burgers
by Sue Lau | Palatable Pastime
9.23.14
I love easy recipes! I love difficult recipes too, especially when they taste wonderful, although I don’t look forward to the extra trouble. And I love the flavor of annoying recipes, and always look for a way to rid the annoyance.
Such is the case with chicken cordon bleu, those lovely boneless breasts of chicken stuffed with ham and Swiss cheese, then breaded and cooked. Troublesome to make at home since you need to pound out the chicken, stuff it, secure it with toothpicks before breading and cooking.
Of course, you could buy the frozen ones at the market at bake them. Then (at least for me) the trouble was waiting for the cheese to settle down so that when I cut into it, the cheese didn’t all run out (if it hadn’t already when I cooked it) unless I wanted to eat it almost cold.
So annoying! There had to be a better way.
So one of my really really simple meals is often a burger.
And what better way to have a different burger than to make it in the style of Chicken Cordon Bleu?
So I ground my own chicken (which really isn’t a problem at all if you pulse it a few times in a food processor, if you don’t have a grinder or attachments.) And that, besides being easy, was much better than buying ready ground chicken at the market for double what chicken breast cost and as well, theirs was probably filled with ground skin. You could bone a chicken for the breast if you have time, and it isn’t really that difficult. But try to avoid getting ready packaged boneless breast with solutions added. That is a gigantic Pandora’s box of unnecessary additions and carbs.
I mix the ham right into the chicken at the end of pulsing and it is fine. Then just make the patties as you would any burger, and pan-fry in a drizzle of olive oil.
You don’t even have to serve these on buns of you are watching your bread intake. These are nice as well on a plate like you would serve chopped steak or Salisbury steak.
I melt the cheese on top and served with an whole grain French mustard, but this would go equally well with lettuce, tomatoes and mayo like any burger would.
I do hope you enjoy- it goes together really fast, and is fairly low in fat. Much healthier than any burger made using ground chuck.
~Sue
Chicken Cordon Bleu Burgers
Ingredients:
- 1 pound boneless skinless chicken breasts
- 4 ounces Boar’s Head brand “Rosemary and Sun-Dried Tomato” ham, thinly sliced, or sliced ham of your choosing
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup toasted bread crumbs
- 1/4 cup olive oil (approximate)
- 4-8 ounces thinly sliced Swiss cheese
- Dijon mustard, pickles toasted buns (all optional)
Method:
- Pulse chicken in food processor until almost ground, then add ham and pulse 1-2 times more.
- Shape meat into patties and season with salt, pepper and garlic powder.
- Coat patties with bread crumbs, shaking off excess.
- Drizzle pan with olive oil, and cook patties on both sides over low heat until golden and cooked through.
- Melt cheese on top and serve on burger buns with pickles and Dijon mustard if desired.
From the Kitchen of: palatablepastime.com
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This looks really good, Sue. I’m putting it on my dinner schedule for the weekend.
I made this as posted, but next time I will mix the seasonings into the meat before shaping into a patty and increase the salt just a bit. I bought the boar’s head rosemary sundried ham, and although it added some flavor, but not sure if it was worth 13.99 a pound. The country dijon mustard was key….added a wonderful flavor. I don’t do burgers inside very often, and this was a good alternative to cooking on the grill and using beef.