Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Friday, November 28, 2014

Chicken Burgers with Bacon and Gorgonzola Spread

Chicken, bacon, and blue cheese make a delectable trio—especially when they show up together for an easy, flavor-packed grilled burger dinner. 

Gorgonzola has very visible bluish-green veins and the flavor is wonderfully rich and strong. This blue cheese made from cow’s milk and aged three to four months originated in the Gorgonzola area of Milan, Italy (although other Italian regions dispute that). Other blue cheeses may be made from cow’s, sheep’s, or goat’s milk, and the aging times can differ, but they’ll certainly work in this recipe if you don’t have gorgonzola.

Note: I used focaccia as the burger buns. Regular sandwich buns or even toasted English muffins would work too. If you use focaccia, simply cut two 4 X 3-inch rectangles from the loaf, then slice the little rectangles into tops and bottoms.

Cut focaccia into pieces 
Cut pieces into tops and bottoms
For another focaccia sandwich idea, check out Goat-Cheese-Stuffed Burgers on Focaccia.

Serves 2


For the Gorgonzola Spread
  • 1/3 cup crumbled gorgonzola (or other blue cheese)
  • 1 small garlic clove, chopped
  • 1 tbsp sour cream
  • 2 tsp light mayonnaise
  • 1 tsp fresh lemon juice
  • sea salt
  • freshly ground black pepper
  • 2 tsp olive oil
For the Burgers
  • 2/3 lb ground chicken
  • 1/4 cup fresh breadcrumbs
  • 1 tbsp finely chopped onion
  • 1 tbsp finely chopped flat-leaf parsley
  • 1/2 tsp dry mustard
  • sea salt
  • freshly ground black pepper
  • 3 bacon slices, cut crosswise in half
  • olive oil, for brushing
  • 2 4 X 3-inch focaccia rectangles, sliced into tops and bottoms
  • tomato and red onion slices, for serving

For the Gorgonzola Spread
  1. Place the gorgonzola, garlic, sour cream, mayonnaise, and lemon juice in a mini food processor and season with salt and pepper. Pulse several times to blend to a chunky consistency. 
  2. Scrape down the sides and gradually add the olive oil. Process until the mixture is smoother but still thick. Transfer to a bowl.
Ready to Process
Processed Mixture
Oil Added
Gorgonzola Spread
For the Burgers
  1. Place the chicken and next 4 ingredients (through mustard) in a bowl and season with salt and pepper. Mix gently to combine.
  2. Form the mixture into 2 4 X 3-inch rectangular patties, about 1/2-inch thick. Place on a plate and refrigerate 30 minutes.
Chicken Mixture 
Chicken Patties
  1. Heat a grill pan over medium heat. Cook the bacon until cooked through but not crisp, 4-5 minutes, depending on thickness. Remove and drain on paper towels. Pour excess oil from the pan.
  2. Re-heat the pan over medium heat and brush with olive oil. Grill the burgers until cooked through, turning 2 or 3 times, for a total of 12 minutes. Transfer to a plate or board and let rest 3 minutes.
Bacon Beginning to Grill 
Grilled Bacon 
Burgers Beginning to Grill 
After Turning 

  1. Spread all cut sides of the focaccia with the gorgonzola mixture and place the burgers on the bottom halves. Divide the bacon, tomato, and onion on top and close the sandwiches.
Bread with Gorgonzola Spread

Chicken Burgers with Bacon and Gorgonzola Spread

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