+

Blue Cheese Chicken BLT Burgers

Blue Cheese Chicken BLT Burgers
Sign up to save this recipe to your profile Sign Up Now ›
4 burgers Easy
Total: Active:
0 Ratings 

Ingredients (11)

  • 1 1/2 pounds ground chicken thigh meat
  • 1/4 cup finely chopped yellow onion
  • 1 tablespoon chopped fresh basil
  • 1/2 teaspoon kosher salt
  • 4 ounces blue cheese, such as Gorgonzola dolce, cut into 4 pieces
  • 2 tablespoons olive oil
  • 8 slices cooked bacon
  • 4 butter or Bibb lettuce leaves
  • 4 thick slices from a red, ripe heirloom tomato
  • 1/4 cup mayonnaise
  • 4 brioche hamburger buns, split and toasted
Try Amazon Fresh
Nutritional Information
  • Calories719
  • Fat53.61g
  • Saturated fat17.14g
  • Trans fat0.22g
  • Carbs28.38g
  • Fiber2.59g
  • Sugar7.11g
  • Protein31.08g
  • Cholesterol100.89mg
  • Sodium1053.9mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

We blended the two best sandwiches—the burger and the BLT—to create a twist on both. We took it one step further by stuffing the burger with a piece of creamy-salty blue cheese. Warning: This is not for the faint of heart!

Tips for Burgers and Chicken

Instructions

  1. 1Preheat the grill to medium (350°F), or get a grill pan hot over medium heat. Combine chicken, onion, basil, and salt. Divide mixture into 4 portions. Form each portion into a patty around a piece of blue cheese so that the cheese is hidden. Rub patties with oil.
  2. 2Grill burgers, turning once halfway through, until cooked all the way, about 15 minutes total for the burgers and slightly less for the onions.
  3. 3Assemble burgers using the grilled onions, bacon, lettuce, and tomato slice. Finish with the bun top spread with a bit of mayonnaise.
Load Comments

Recommended from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...