Jennifer's Week Twenty-One Recipe: Chicken Cordon Bleu Burgers

It has been well established here that I live with two carnivores. Beef loving carnivores. Now, while I enjoy beef too, we really have a love/hate relationship: I love to eat it, but my body hates it. So I have been trying to find news ways of taking things that usually involve beef (like burgers) and finding alternatives. Hence, this recipe from Food Network. (Rachael Ray, not Alton Brown unfortunately)


Chicken Cordon Bleu Burgers

2 tsp vegetable or olive oil

4 slices Canadian bacon (Note: these should be thick, otherwise double or triple up)

2 pounds ground chicken (2 pounds for 4 burgers... did not do the math until I started making them)

2 tsp sweet paprika

2 tsp poultry seasoning (I halved this after reading some reviews of the recipe)

2 tsp grill seasoning blend (Montreal Steak Seasoning recommended)

1 shallot, finely chopped

4 deli slices of Swiss cheese

2/3 cup mayonnaise

3 rounded Tbs Dijon mustard

2 Tbs freshly chopped taragon

4 kaiser rolls

8 leaves leaf lettuce

1 tomato, sliced

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

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.

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.

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.

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.

Would I make this again? Probably, but the burgers will be a much more reasonable size next time!

Jennifer's Week Twenty Recipe - Portobello Mushroom Burgers

I am always trying to find ways for my carnivores to enjoy vegetarian meals. It really is hit or miss with them.


Portobello Mushroom Burgers

Ingredients

• 4 portobello mushroom caps
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon minced garlic
• salt and pepper to taste
• 4 (1 ounce) slices provolone cheese

Directions

1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
2. Preheat grill for medium-high heat.
3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

Would I make this again? Well, if it were up to only me, yes. I thought they were quite tasty. Chad and Erik did not approve. Sigh. I will have to continue my hunt for Carnivore Friendly Vegetarian Meals. Hmm... sounds like the title of a quirky cookbook.