George Foreman Chicken Cordon Bleu Burgers - Rachael Ray
2 teaspoons vegetable oil or Olive oil, plus more for drizzling 4 slices Canadian bacon 2 lb. ground chicken 2 teaspoons sweet paprika 2 teaspoons poultry seasoning 2 teaspoons garlic steak seasoning (Montreal Steak Seasoning) or salt and pepper 1 shallot, finely chopped 4 slices swiss cheese 2/3 cup mayonnaise 3 Tablespoons Dijon mustard 2 Tablespoons fresh tarragon, 4 sprigs chopped 4 kaiser rolls or English muffins, sour dough, split and toasted 8 leaves lettuce 1 tomato, vine ripe, thinly sliced Brush or wipe your GFG with cooking oil and preheat. Please, do not use an aerosol (can) spray. Your grill will last a lot longer, and will thank-you for it. Also, by not using an aerosol spray you will be doing your part to go green, and help the environment. Warm Canadian bacon and lightly caramelize, 1 to 2 minutes. Remove to a piece of foil. Fold foil over loosely to keep warm. Pour Olive oil on plate. Finely chop shallot (not too much shallot or too big, or the burgers will fall apart). 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. Drop each patty onto the plate you poured Olive oil on and coat with oil. Place patties in the grill and close the lid. Cook 5 minutes, until chicken is cooked through. Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit the burger. Hold the lid to just above the cheese until the cheese melts. Combine mayonnaise (or reduced fat mayonnaise, eyeball it), 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 fries. After serving the grilled food, make sure that your grill is unplugged. Put a wet cloth that can be washed and re-used in your grill and close the lid. In 10 to 30 minutes, the grill will almost wipe clean. ©2009, Linda Holleman, George_Foreman_Grill _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
