Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Vegetable or olive oil - plus

  2. More for drizzling

  3. 4 Canadian bacon

  4. 2 lbs 908g / 32oz Ground chicken breast

  5. 2 teaspoons 10ml Sweet paprika

  6. 2 teaspoons 10ml Poultry seasoning

  7. 2 teaspoons 10ml Montreal Steak Seasoning blend

  8. (or salt and pepper)

  9. 1 Shallot - finely chopped

  10. 4 Deli slices Swiss cheese

  11. 2/3 cup 157ml Mayonnaise or reduced fat mayonnaise

  12. 3 Rounded tablespoons Dijon mustard

  13. 2 tablespoons 30ml Freshly-chopped tarragon leaves

  14. 4 Kaiser rolls - split, toasted

  15. (or sandwich size sour dough English

  16. Muffins)

  17. 8 Leaf-lettuce leaves

  18. 1 Vine ripe tomato - thinly sliced

Instructions Jump to Ingredients ↑

  1. Preheat grill pan, nonstick griddle, large nonstick skillet or table top electric grill to medium-high heat.

  2. Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges, 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm.

  3. Combine chicken, paprika, poultry seasoning, grill seasoning, shallot. Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, 3/4- to 1-inch thick. Drizzle patties with oil and place on hot grill pan, griddle or in skillet. Cook 5 minutes on each side, until chicken is cooked through.

  4. Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit the burger. Cover loosely with tin foil. Turn off pan and let cheese melt, 2 minutes.

  5. Combine mayonnaise, mustard, tarragon. Slather bun tops or English tops with sauce. Place Cordon Bleu burgers on bun bottoms and top with lettuce and tomato. Put bun or muffin tops in place. Serve with oven fries.

  6. This recipe yields 4 (1/2-pound) chicken burgers.


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