Recipe courtesy of Bobby Flay
Chicken Cobb Burger
Total:
1 hr 20 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 20 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

For the burgers:
  • 8 (1/2- thick) strips bacon
  • 1 1/2 pounds ground chicken, 90 percent lean
  • 2 tablespoons canola oil
  • Salt
  • Freshly ground black pepper
  • 1/2 cup crumbled blue cheese
  • 4 burger buns, split
  • 1 large ripe beefsteak tomato, cut into 4 slices
  • 1 ripe avocado, peeled, pitted and cut into 8 slices
For the vinaigrette:
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 cup finely shredded romaine lettuce

Directions

For the burgers:

Heat the grill to medium.

Place the strips of bacon on the grill (lay them across the grate so they don't fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high.

Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.

Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.

For the vinaigrette:

Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.

Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.

IDEAS YOU'LL LOVE

Maple-Mustard Chicken Thighs

Recipe courtesy of Ellie Krieger

Chicken Florentine Burgers

Recipe courtesy of Mary Cannataro

Spicy Aussie Chicken Burgers

Recipe courtesy of Ian Knauer

Cobb Salad Burger

Recipe courtesy of Siba Mtongana

Asian Chicken Burger with Spicy Lemongrass Mayo and Pickled Asian Slaw

Recipe courtesy of Kelsey Nixon

Chicken Sausage Burgers with Balsamic Onion Barbecue Sauce

Recipe courtesy of Rachael Ray

Burgers

Recipe courtesy of Kevin Gillespie

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here