Grilled Bacon Swiss Chicken Burger Food

BACON & SWISS CHICKEN SANDWICHES

Steps:

• In a small bowl, mix mayonnaise, mustard and honey. Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle chicken with steak seasoning. Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side Top with cheese during the last 1 minute of cooking., Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Serve chicken on buns with bacon, mayonnaise mixture and, if desired, lettuce and tomato.

BACON SWISS BURGER

Steps:

• If using a charcoal grill, open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 400°F (204°C).If using a gas grill, preheat to medium-high (400°F | 204°C).
• While the grill is heating, loosely form the beef into six 1/3-pound (151 g) patties, about 1-inch (25-mm) thick. Season each patty with salt and pepper.
• Once the grill reaches 400°F (204°C), place a large, seasoned cast-iron skillet on the grill grate over direct heat and let the skillet heat for 2 minutes.
• Add 3 of the patties to the skillet and gently smash each once with a spatula. You should hear a sizzle. Cook undisturbed and uncovered, until they develop a sear, 3 to 3 1/2 minutes, depending on how well done you like your burgers.
• Flip the patties, and cook to the desired doneness, 2 to 3 1/2 minutes for medium-rare.
• Divvy half of the bacon and cheese among the patties, cover the grill, and cook just until the cheese has melted, 30 to 45 seconds. Transfer the patties to a plate and keep warm while repeating with the second batch.
• If desired, add the buns to the hot skillet, cut-sides down, working in batches again, and toast in the pan drippings until lightly browned, about 1 minute.
• Generously spread some of the mayonnaise on the cut sides of each toasted bun, add the burgers, and top with your desired toppings. Sandwich 'em up and serve immediately.

THE BEST BACON CHEESEBURGER

Steps:

• Preheat the oven to 400 degrees F.
• Combine the mayonnaise, ketchup, mustard, relish and vinegar in a small bowl; set aside.
• Working in batches if necessary, add the bacon to a large cast-iron skillet over medium heat. Cook, flipping halfway through, until crisp and golden, about 10 minutes. Transfer the bacon to a nonstick baking sheet. Discard the bacon fat (or save for another use) and wipe the skillet clean but do not wash. Heat over medium-high heat until very hot, about 5 minutes.
• Add the buns split-side up to the baking sheet with the bacon and bake until the buns are toasted, about 5 minutes.
• Loosely form the beef into 4 balls. Add one ball of beef to the skillet and press firmly to flatten with a large flat metal spatula for 10 seconds, then gently remove the spatula. Sprinkle the patty generously with salt; repeat with the remaining beef balls, cooking in batches if necessary. Let cook, undisturbed, until well browned on the bottoms, 2 to 3 minutes. Flip the patties, sprinkle with more salt and top each with a slice of Cheddar. Continue cooking until the cheese is melted around the edges and the bottoms are browned, about 2 more minutes.
• Spread the mayonnaise mixture on the bun tops. Serve the patties on the bottom buns topped with the bacon, onion, tomato and lettuce.

BACON-MUSHROOM-SWISS BURGER

Steps:

• To prepare herbed mayo: In a medium bowl, combine mayonnaise, dried herbs, Worcestershire sauce and lemon juice, mixing well. Cover and refrigerate.
• Cut each strip of bacon in half and cook in a skillet over medium heat until crisp.
• Remove and drain on paper towels. Pour off all but 1 tablespoon bacon drippings from the pan.
• Add mushroom slices and soy sauce to the pan.
• Over medium heat, saute mushrooms until browned and soft, about 5 to 10 minutes. Drain on paper towels.
• Preheat grill for medium heat and lightly oil the grate.
• To prepare burgers, mix ground beef, garlic granules, and salt and pepper together in a bowl. Form into patties. Place on prepared grill and grill 3 to 5 minutes per each side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
• During last 2 minutes of cooking, top with cheese and cover to melt cheese.
• Meanwhile, heat oven to 400 degrees, arrange hamburger buns on a foil-lined cookie sheet and lightly toast hamburger buns in the oven on each side.
• When toasted, remove buns to serving plates and spread some of the herbed mayonnaise on each bun.
• To serve, put cheese-topped patties on each bun, add desired hamburger trimmings, finish with the top bun and enjoy.

GRILLED BACON & SWISS CHICKEN BURGER

Steps:

• Place marinade ingredients in blender and mix until well combined. The mixture will look milky in colour when blended.
• Place chicken in glass 9 x 13 pan and marinate 4 - 6 hours in refrigerator.
• Drain and discard marinade.
• Grill breasts on BBQ over medium high heat about 5 minutes per side or until no pink remains.
• Reduce heat to low, top with bacon and Swiss cheese and allow to melt.
• Place on toasted buns with tomato and any other toppings you desire.

SUNNY'S GRILLED CHICKEN AND AVOCADO BACON SLIDERS

Steps:

• For the chicken and marinade: Gently press each thigh between 2 pieces of plastic wrap to flatten (do this with a rolling pin, it's less brutal than pounding). Season the chicken on both sides with salt and pepper. Place the chicken in a large resealable plastic bag with the oil, cumin and lime zest and juice. Seal the bag and squish everything around until everything is coated by everything. Rest on the counter for 1 hour.
• For the spread: In a medium bowl, add the cilantro, bacon, avocado, tomatoes and hot sauce if using. Fold to combine gently so the tomatoes don't get mashed, then taste and season with a pinch of salt if needed. Cover by placing plastic wrap directly on the top of the spread and refrigerate until using.
• For the caramelized onions: In a large pot on low heat (or in a pot over the indirect heat area of a grill), add the onions, olive oil, butter, a pinch of salt and a few grinds of pepper. Cook, stirring every other minute or so, until the onions are tender and a deep golden brown, about 30 minutes.
• Preheat a grill or grill pan to medium-high heat.
• Remove the chicken from the bag, shaking off excess marinade. Place the chicken over the direct heat of the grill (or on the grill pan). Once the chicken releases from the grill and can be flipped, flip it to the indirect heat side of the grill (or lower the heat on the grill pan) and grill until cooked through, just 3 to 4 minutes more. Remove the chicken to a cutting board and cover with aluminum foil for 10 minutes. Roughly chop the chicken.
• To assemble and serve. Build each burger in this order, starting at the bottom with: the bottom bun, slice of cheese, big scoop of chicken and caramelized onions and the top roll slathered with tons of avocado spread.

EASY BACON SWISS CHICKEN IN A SLOW COOKER

Steps:

• Place a slice of swiss cheese on each chicken breast.
• Wrap each breast with a slice of bacon.
• Place them inside your slow cooker and set on low for 6-8 hours.
• *No liquid is necessary as the chicken will produce enough on it's own to keep from burning.

DOUBLE-STACK MUSHROOM AND CHICKEN CHEESEBURGERS

Steps:

• Pulse mushrooms with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor until very finely chopped. (Alternatively, finely chop mushrooms by hand, then toss with salt in a medium bowl and let sit 2 minutes.) Transfer mushrooms to a clean kitchen towel, gather ends together, and wring over bowl to remove as much moisture as possible. Reserve liquid for another use.
• Mix mushrooms and chicken in a large bowl with your hands until well combined. Divide mixture into 8 balls and gently form into patties about ¼" thick. Transfer to a parchment-lined baking sheet.
• Prepare a grill for high heat; lightly oil grate. Drizzle onion with oil and season with salt. Grill on cooler edges of grill, turning occasionally, until slightly softened and charred, about 8 minutes. Transfer onion to a platter.
• Season tops of patties with salt and pepper. Place, seasoned side down, on grate and season second side with salt and pepper. Grill until edges are browned, about 2 minutes. Flip and top with cheese. Grill until patties are cooked through and cheese is melted, about 2 minutes. Transfer patties to platter with onion.
• Grill buns, cut side down, until lightly charred, about 30 seconds. Spread cut sides of bottom buns with mayonnaise and top buns with mustard. Layer pickles, grilled onion, 2 patties, and lettuce on bottom buns, then close up burgers.

CHICKEN BURGER

Steps:

• Place mince in a large bowl and process all other ingredients in a food processor untill smoth.
• Mix with mince and enough bread crumbs to make a soft but manageable texture.
• divide mix into 6 and then shape into balls.
• on a baking tray lined with paper press balls down and place in a preheated oven.
• Serve on a muffin half with the lettuce leaf and 2 slices of tomato.

GRILLED BACON BURGERS

Steps:

• In small bowl, combine the egg, cheese, onion, soy sauce, ketchup and pepper.
• Crumble beef over mixture and mix well.
• Shape into five patties.
• Wrap a bacon strip around each; secure with a toothpick.
• Grill patties, uncovered, over medium-hot heat for 5-6 minutes on each side or until meat is no longer pink.
• Discard toothpicks.
• Serve on buns with lettuce, tomato and onion, if desired.