Grilled Chi-Bacon Burger
by Glenn Strause
(Schnecksville, PA USA)
Grilled Chi-Bacon Burger
Grilled Chicken (with hidden bacon) and Swiss with Sautéed Veggies on a Ciabatta Roll with Pablano Mayo!
1lb Boneless Chicken Breast
¼ lb Smoked (preferred) or Regular Bacon
½ teaspoon Salt and Pepper
1 Large Egg
1 cup Seasoned Bread Crumbs
1 Medium to large Red Onion / sliced
1 Cup Mushrooms / sliced
1 Medium to Large Red Bell Pepper / slice (thin strips)
1 Tablespoon Butter
1/8 cup Good Olive Oil
Salt and Pepper
1 Large or 2 Medium Pablano Pepper
Olive Oil
Salt and Pepper
½ cup Mayonnaise (I prefer Hellman’s)
4 Ciabatta Rolls
4 slices of Swiss cheese
1. In a electric or hand meat grinder, using the larger die, grind chicken breasts and bacon. Mix together by hand and grind again with smaller die. Add 1 egg, 1 cup of seasoned bread crumbs and salt and pepper. Make sure you mix this well so the bacon is evenly distributed, this acts as the fat and keeps the burgers from sticking to the grill. Place this mixture in the refrigerator.
2. Slice the red onion and the red pepper into thin strips, place in a bowl and set aside. Wash and slice the mushrooms and combine with the onion and pepper. In a 8 – 10 inch sauté pan over medium low heat add the butter and olive oil, sauté the vegetables on low until the onions begin to caramelize, about 15 to 20 minutes. Keep warm until ready to assemble.
3. While vegetables are cooking start the grill (high) Brush Pablano pepper with olive oil and sprinkle with salt and pepper, place directly over heat. Cook until the skin begins to blister, turn and continue to cook until all sides are blistered. Place in a zip lock bag and set aside. Let stand for ten minutes and remove from bag. Place on a cutting board; remove outside charred skin and all the seeds. Place pepper into a blender and turn on high. Drizzle with olive oil and sprinkle with salt and pepper, blend until smooth (not to thin, but no chunks). Place in bowl, add Mayo, mix and place in the refrigerator. This can be prepared up to a day in advance.
4. Remove Chicken mixture from the fridge, measure out four (4) equal mounds and form into patties (I like to make mine square to match the rolls). Make sure the grill is smoking hot, place patties on the grill, turn heat down to medium and let them alone. Cover and let cook for three to four minutes then flip, cover again and repeat, three to four minutes and check for doneness. Do Not over Cook, move these to a cooler spot on the grill and add a slice of cheese to each one. Place the open rolls on the grill, toast, be careful not to burn.
5. Assemble – Remove rolls, on the bottom half of the roll, smear some Pablano Mayo, add a chicken patty, some sautéed vegetables and top with more of the Pablano mayo, cover with top half of the roll and serve. Enjoy!
