INGREDIENTS:

1: 2 teaspoons vegetable or olive oil, plus more for drizzling

2 : 4 slices Canadian bacon

3 : 2 pounds ground chicken breast

4 : 2 teaspoons sweet paprika, eyeball it in your palm

5 : 2 teaspoons poultry seasoning

6 : 2 teaspoons grill seasoning blend (recommended: Montreal Steak Seasoning) or salt and pepper

7 : 1 shallot, finely chopped

8 : 4 deli slices Swiss cheese

9 : 2/3 cup mayonnaise or reduced fat mayonnaise, eyeball it

10 : 3 rounded tablespoons Dijon mustard

11 : 2 tablespoons freshly chopped tarragon leaves, 4 sprigs

12 : 4 kaiser rolls or sandwich size sour dough English muffins, split and toasted

13 : 8 leaves leaf lettuce

14: 1 vine ripe tomato, thinly sliced

 

RECIPE:

1: Preheat grill pan, nonstick griddle, large nonstick skillet or table top electric grill to medium high heat.

2: 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.

3: 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.

4: 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.

5: 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.

 CALORIES:

Total Calories : 425

Protein : 20.8g

Fat :25.1 g

Saturated Fat : 8.8

Carbs :29.5 g

Sugar : 3.1 g

Sodium : 917mg 

MAKE IT, EAT IT, ENJOY IT