ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

BLT Chicken Burgers

Photo: Annabelle Breakey; Styling: Basil Friedman
Total time 30 mins
Yield Makes 4 servings
Poultry burgers have a reputation for being dry and bland, but jazzed up with sharp cheddar, parmesan, and garlic—and then topped with crisp bacon, juicy tomatoes, and lettuce—they're boldness in a bun.

Ingredients

  • 1 pound ground chicken, preferably a mixture of 1/2 white and 1/2 dark meat
  • 1/2 cup shredded sharp cheddar cheese
  • 1/3 cup grated parmesan cheese
  • 1 teaspoon minced garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup mayonnaise
  • 1/4 cup finely chopped fresh basil
  • 1 tablespoon each fresh lemon juice and finely shredded lemon zest
  • 4 onion kaiser rolls, split
  • 8 strips bacon (about 8 oz.), cooked until crisp
  • 1 large tomato, thinly sliced
  • 4 leaves romaine lettuce

Nutrition Information

  • calories 670
  • caloriesfromfat 56 %
  • protein 38 g
  • fat 42 g
  • satfat 12 g
  • carbohydrate 35 g
  • fiber 2.7 g
  • sodium 1121 mg
  • cholesterol 138 mg

How to Make It

  1. Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds).

  2. Meanwhile, in a large bowl, gently mix chicken, cheeses, garlic, salt, and pepper. Form into 4 burgers about 3/4 in. thick, making a slight depression in center of each patty (this helps keep burgers flat as they cook). Put on a plate, cover, and refrigerate until ready to grill.

  3. In a blender, whirl mayonnaise, basil, lemon juice, and lemon zest together and refrigerate until ready to use. With a silicone brush or oiled paper towels, lightly oil cooking grate.

  4. Grill burgers, covered, turning once, until browned and no longer pink inside (cut to test), 8 to 10 minutes total. Transfer burgers to a clean plate and place buns, cut sides down, on grill until lightly browned, 30 seconds.

  5. Spread toasted sides of buns with basil mayonnaise. Set a chicken patty on each bun bottom and top each with 2 strips bacon, a tomato slice, and a lettuce leaf. Cover with bun top.

  6. Note: Nutritional analysis is per burger.