Ground Chicken and Blue Cheese Burgers

I was watching an episode of Restaurant Impossible with Robert Irvine and he made these ground chicken burgers.  I think it would be a great addition to your BBQ along with regular burgers.

Ground Chicken and Blue Cheese Burgers

Serves 4

Tarragon Aioli
1/2 cup mayo
1 Tbs roasted garlic puree
1 Tbs minced fresh tarragon
Salt and ground white pepper

Chicken Burgers
1 Tbs grapeseed oil
1 1/2 lbs ground chicken meat
6 oz blue cheese
2 tsp salt
1 tsp ground white pepper
4 brioche buns
2 Tbs unsalted butter
1 cup raw baby spinach leaves
4 tomato slices, thick cut

For the tarragon aioli
In a bowl, whisk together the mayo, garlic puree and tarragon. Taste and season with salt and white pepper as desired.

For the chicken burgers
Preheat the oven to 350 degrees F. Over medium-high heat, warm a large ovenproof sauté pan with the oil. Form the chicken into 4 equal patties, and then form a pocket in the center of each burger. Fill the center with a quarter of the blue cheese, and then fold the edges to seal the cheese in the burgers. Sprinkle the stuffed burgers with the salt and pepper and sear in the pan for 2 to 3 minutes per side. Transfer the pan to the oven and finish cooking until the internal temperature reaches 165 degrees F.

Toast the buns with the butter on a grill, and then layer the toasted bun bottom with some tarragon aioli, baby spinach leaves, a tomato slice, burger and top of bun. Repeat with the remaining ingredients.


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