Cordon Bleu Chicken Burger
Cordon Bleu Chicken Burger
This is truly a burger with a difference. Surprise everybody with a Cordon Bleu Chicken Burger. It demands a little more time and effort than a standard chicken burger but it is well worth it.
If you have already visited my Chicken Burger Tips page, are experienced in burger making or are a regular visitor to Hamburger Recipes.com please ignore the tips links within this page.
Serves 4
For The Patties
- 1 lb / 500g chicken meat, ground or finely chopped (how to grind your own meat)
- 1 clove garlic, finely chopped
- 1 dash white wine (not too much or the mix will be sloppy)
- 4 pinches paprika powder
- A little pepper (fresh ground is better)
- A little salt
- 1/2 handful fresh bread crumbs
- 1 egg, beaten (only use half)
- 1 quarter chicken bouillon/stock cube dissolved in 2 to 3 tablespoons water
For the Filling
- 1/2 handful chopped cooked ham
- 1/2 handful grated cheese, Swiss or similar
For the Crumbing
- 1 handful dried bread crumbs
- 1 handful flour
- 1 egg plus the remaining half from the patty mix, diluted with a touch of water and beaten
For the Frying Pan
- 1/4 cup cooking oil
- About the same volume of butter
For the Rolls
- 4 rolls
- Thinly sliced onion
- Lettuce
- Mayonnaise
Method
Mix all the patty ingredients thoroughly (how to season meat) . Make sure the mixture is cool. We’re making 4 patties so divide the mixture into 8 equal balls and press into normal sized but thin patties (how to mold patties) .
Sprinkle the ham and cheese onto 4 of the patties, leaving the outer edges clear. Cover with the remaining patties, press down quite firmly and seal the edges with your finger. Place the patties in the fridge until they are cold.
Coat the patties with flour, brush with the beaten egg and roll them in the crumbs until completely covered.
Heat the oil in the skillet and add the butter. When the butter starts to foam, fry the patties until each Cordon Bleu Chicken Burger is cooked golden and crispy. You don’t want the oil too hot otherwise the outside will burn before the burger is done. Allow to drain on paper towels before serving.
Split the rolls and toast the cut surfaces lightly. Spread mayonnaise liberally on the bottom half of the roll, add a thin slice of onion and lots of lettuce. Top with the patty and the other half of the roll. Enjoy your Cordon Bleu Chicken Burger.
Bon Appétit!