Nifs Chicken Cordon Bleu Burgers Food

CHICKEN CORDON BLEU BURGERS

Steps:

• Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Whisk together sour cream, yellow mustard, and honey in a small bowl. Refrigerate until ready to use.
• Cut each chicken breast into 2 equal pieces. Sprinkle both sides of chicken breasts with onion powder. Place a large skillet over medium-high heat; coat with non-stick cooking spray. Cook chicken breasts until browned on bottom. Turn chicken, and top with a slice of ham and a slice of cheese. Continue to cook until the chicken is cooked though and the cheese is melted.
• Place rolls, cut side up, under broiler. Toast until lightly browned.
• Top each chicken cordon bleu burger with a tablespoon of honey-mustard sauce, and serve on toasted onion rolls.

CHICKEN CORDON BLEU BURGERS

Steps:

• 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.

CHICKEN CORDON BLEU

Steps:

• Pound chicken breasts if they're too thick.
• Place a cheese and ham slice on each breast within 1/2 inches of edge.
• Fold edges of chicken over filling and secure with tooth picks.
• Mix flour and paprika and coat chicken.
• Heat butter in skillet and cook chicken until browned on all sides.
• Add wine and bouillon with chicken in pan.
• Reduce heat to low, cover and simmer 30 minutes.
• Remove tooth picks and transfer breasts to warm platter.
• Blend cornstarch with cream and whisk slowly into skillet.
• Cook, stirring until thickened and pour over chicken.

SAUCE FOR CHICKEN CORDON BLEU

Steps:

• Combine last 5 ingredients in a large glass measuring cup.
• Heat to just warm in microwave to help dissolve bouillon.
• Melt butter in saucepan on low.
• Add flour and stir until smooth and bubbly.
• Add Milk mixture and heat.

CHICKEN CORDON BLEU BURGERS

Steps:

• Heat grill to medium heat.
• Mix first 3 ingredients just until blended; shape into 4 (1/2-inch-thick) patties.
• Grill 6 to 8 min. on each side or until done (165°F). Top burgers with ham and cheese; grill 1 min. or until cheese is melted.
• Mix mayo and mustard until blended; spread onto bottom halves of buns. Cover with cheeseburgers and tops of buns.

NIF'S CHICKEN CORDON BLEU BURGERS

Steps:

• Preheat BBQ to medium (approx 350º F).
• In large bowl, add onion, chicken and/or turkey, egg, breadcrumbs and spices. Mix well.
• Form the mixture into 8 patties. (You can freeze them at this time to make at a later date. Put parchment between each burger.).
• Place patties on BBQ. Close lid. Cook each side 5-10 minutes or until center is well cooked. Thermometer should be at least 160-170º F.
• For the last 2-3 minutes of cooking the burgers, heat ham slices on grill.
• Place the buns cut side down on the grill and brown slightly.
• Serve chicken/turkey burgers on the buns, topped with ham, then cheese and fixings of choice.

CHICKEN CORDON BLEU BURGERS

Steps:

• Heat grill to medium heat.
• Mix first 3 ingredients just until blended; shape into 4 (1/2-inch-thick) patties.
• Grill 6 to 8 min. on each side or until done (165°F). Top burgers with ham and cheese; grill 1 min. or until cheese is melted.
• Mix mayo and mustard until blended; spread onto bottom halves of buns. Cover with cheeseburgers and tops of buns.

CHICKEN CORDON BLEU BURGERS - RACHAEL RAY

Steps:

• 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.
• Pour olive oil on plate. Finely chop shallot (not too much shallot or too big, or the burgers will fall apart).
• 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. Drop each patty onto the plate you poured olive oil on and coat 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 (or reduced fat mayonnaise, eyeball it), 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 fries.

STUFFED CHICKEN CORDON BLEU

Steps:

• Preheat oven to 350 degrees F.
• Lay the chicken between 2 pieces of plastic wrap.
• Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness.
• Take care not to pound too hard because the meat may tear or create holes.
• Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll.
• Tuck in the sides of the breast and roll up tight like a jellyroll.
• Squeeze the log gently to seal.
• Season the flour with salt and pepper; spread out on waxed paper or in a flat dish.
• Mix the breadcrumbs with thyme, kosher salt, pepper, and oil.
• The oil will help the crust brown.
• Beat together the eggs and water, the mixture should be fluid.
• Lightly dust the chicken with flour, then dip in the egg mixture.
• Gently coat in the bread crumbs.
• Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through.
• Cut into pinwheels before serving.

STORM'S CORDON BLEU BURGER

Steps:

• You'll need a sharp knife, a sturdy metal burger turner and 2 large, heavy skillets (well-seasoned cast iron works very well; Teflon will not work.)
• Preheat the first skillet over medium-high heat. The second skillet should be preheated to be slightly less hot. Smear the inside of the second skillet with a thin coat of butter. When the first skillet is hot enough to instantly sizzle a small test piece of burger, place the 4 patties inside. Set the buns, crust side up, in the second skillet. Wait 30 seconds or so, then turn the patties and press them down so they spread a bit and stick to the skillet surface. Wait 2 minutes, then remove the lower halves of the buns and coat the toasted surface with mayonnaise. Add 2 slices of tomato and then cover tomato with sliced lettuce. Set aside. When the patties are almost done to your taste, turn them a second time, let them cook a few more seconds until you think they're just right, then remove from the pan.
• You're through cooking. Next step is to assemble the whole thing. Place 1 beef patty on top the dressed lower half of the hamburger bun. Then stack in this order: 1 slice of ham, 1 slice of cheese, a second slice of ham, a second beef patty, and finally the top half of the hamburger bun.
• In a few seconds, the heat from the hamburger patties should melt the cheese and weld the entire assembly into 1/2 pound of heaven on a bun.
• Serving suggestion: French fried potatoes.