Bobby Flay’s Chicken Cob Burger
With summer grilling in full swing this Holiday Weekend, I wanted to find a good burger recipe to share. We love grilling burgers at our house, but we are generally pretty safe in our choices. Our favorite is a good ground sirloin with cheddar cheese, onion, lettuce, green relish, and sometimes mushrooms. But this time I wanted to try something different.
Enter Bobby Flay! Master of the grill! I have watched a lot of Bobby Flay TV and picked up tons of grilling tips, but I have never tried one of his recipes. What’s up with that? While I like Gordon Ramsey, I loooooooove Bobby Flay. He is ohhhh so charming in a very understated way. With his boyishly handsome good looks, he seems to be the kind of guy I would like to date. Well, date if he was single and I was single, and if we knew each other, and if we were in the same age group. Yup, I would date him in a heartbeat. But if he didn’t want to date me, I would be the best platonic friend to him ever. Well, that is if we actually knew each other.
Now where was I? Oh, yes. Burgers. Now I remember. In my internet search I stumbled on a burger recipe from Chef Flay’s TV show – Boy Meets Grill. The Chicken Cob Burger. It sounded yummy and was something totally different than I would normally do. I love a good Cobb Salad, and I love burgers, so the two together must be a good combo, right? I haven’t cooked much with ground chicken. Well, actually, I have never cooked with ground chicken at all. I have eaten it but never cooked with it. So now seemed like a good time to try it. The recipe is broken up into two parts. One is the burger topped with blue cheese, avocado, bacon and tomato. The other part of the recipe is a vinaigrette to toss the lettuce in before you put it on the burger.
Off to the market I went. In my local grocery store they didn’t have any fresh ground chicken, only frozen. The butcher said not many places carry fresh ground chicken, and even if it wasn’t sold frozen in the store it was probably previously frozen. Might be a good idea to check what they do at your local store.
When it was time to make the burgers, the first thing I did was mix up the vinaigrette so it would have time for the flavors to meld before I put it on the burger. One thing I must say is it is a very good vinaigrette that I won’t hesitate to use again!
Now, on to the chicken. I don’t know if it was because I had to defrost the chicken (which I did overnight in the fridge), or if it’s just the nature of ground chicken, but I found it very mushy to work with. Not at all like ground beef in texture. The recipe calls for just plain chicken formed into patties which you then brush with canola oil and season with salt and pepper.
Now for the fun part! Bobby says to grill the bacon. On the BBQ. Grilled bacon? Who knew! I was excited but apprehensive to try it. I preheated my grill to medium as per Bobby’s instructions, and away I went. At first there was a lot of smoke, then there was some fire. So I sprayed on some water and turned the grill down a bit more – and, lo and behold: perfectly cooked grilled bacon. I can see myself doing this again; you know, like a magic show when I have friends over for a cookout! Magically cooked perfect bacon with no mess to clean up inside the house!
Now, on to the burgers. One thing I will recommend if you don’t already have a silicon brush to brush on oil or BBQ sauce when you are grilling, go out and buy one. They are inexpensive, withstand high temperatures, and the best part is they can go in the dishwasher! I tenderly placed the mushy burgers on the grill, expecting them to fall apart. But they didn’t. I should have had a little faith in my Bobby. I cooked the burgers 5- 6 minutes per side and I was extra careful in turning them over but the burgers behaved exactly like they were supposed to. Nothing like a well behaved burger.
Once the burgers were cooked, I placed the blue cheese on top and allowed it to melt before removing the burger from the grill. I followed Bobby’s instructions carefully for constructing the burger. He does it a little differently than I do. Usually when I make a burger, it’s bun, lettuce, mushrooms, burger, cheese, tomato, bun. But Bobby puts all the toppings right on top of the burger, so it’s bun, burger, toppings, bun. I am a believer that how you construct a burger, or even a sandwich, makes a big difference in taste. For instance when I make a sandwich I always want the mustard next to the meat, and the mayo next to the lettuce and tomato. While this may sound unusually picky, it really makes a difference to me in the taste!
Now back to the burger. After I constructed the burger, I took the picture for you all to see and we sat down for dinner. O.M.G. The flavors of this burger are out of this world. I was a little worried the blue cheese might be overpowering, but it wasn’t. The dressed lettuce on the burger was excellent, and every flavor worked together perfectly. My only very slight criticism (please don’t hate me Chef Flay) is I wasn’t crazy about the texture of the ground chicken. I am not sure if it was because I had frozen chicken or if I am just too used to the texture of beef. The next time I make this burger, in place of the chicken patty I am going to try a thin sliced chicken breast pounded a bit with a meat tenderizer.