Cobb Chicken Burger Recipes

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COBB SALAD BURGER



Cobb Salad Burger image

The Cobb salad created in 1937 at the Brown Derby. Recreated here to place the same ingredients on a burger. Not chopped but sliced for easier enjoyment! I give a choice between chicken the original ingredients or beef. If the avocado is firm you can grill it to soften. It may take longer then the meat, depending on ripeness. Take note of optional way to add the egg.

Provided by Rita1652

Categories     Lunch/Snacks

Time 26m

Yield 2 serving(s)

Number Of Ingredients 16

1/2 lb ground chicken (2 patties) or ground beef (2 patties)
2 hamburger buns, split and toasted not to firm of a roll
2 romaine leaves, or
2 boston lettuce leaves
2 -4 slices bacon, cooked crisp
1/2 ripe avocado, seed removed, peeled, and cut into 4 slices
2 slices tomatoes
1 hard-boiled small egg, sliced into 4
1 teaspoon chopped fresh chives
1 tablespoon red wine vinegar
1 teaspoon dijon-style mustard
1/2 teaspoon sugar
salt and pepper
1/4 cup mayonnaise
1/4 cup Roquefort cheese, crumbled
1 pinch garlic powder

Steps:

  • Mix all dressing ingredients together set a side.
  • Over high heat on an oiled grill place patties of choice.
  • Cook about 2 to 3 minutes.
  • With a metal spatula test to see if the burger easily lifts from the grate. If not continue grilling, until it does.
  • Flip all the patties.
  • Close lid and continue grilling for another 2 to 3 minutes.
  • Or continue to cook till desired.
  • .Place dressing on toasted buns. (You can gut the buns for easier eating.).
  • Divide all the ingredient's between each of the buns.
  • Enjoy!
  • Optional: Dice the egg and add it to the dressing.

CHICKEN COBB SANDWICH



Chicken Cobb Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 3h5m

Yield 4 servings

Number Of Ingredients 23

1/2 cup red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon honey
1 clove garlic, grated on a rasp grater
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 thin-cut boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
Twelve 1/8-inch-thick round slices pancetta
1 cup whole fat Greek yogurt
Two 6-ounce cans tomato paste
1 tablespoon honey
Hot sauce, as desired
4 tablespoons olive oil
4 large eggs
4 potato rolls, split
4 tablespoons unsalted butter, melted
1/2 head iceberg lettuce
1 avocado
1/4 cup blue cheese crumbles

Steps:

  • For the vinaigrette: Whisk together the vinegar, mustard and honey in a medium bowl. Add the garlic, oregano, parsley and thyme. Whisk to combine. Slowly add the olive oil, whisking constantly. Season with salt and pepper to taste. Transfer half of the vinaigrette to a liquid measuring cup, leaving the other half of the vinaigrette in the bowl.
  • For the Cobb sandwich: Place the chicken in the bowl with the vinaigrette. Turn to coat. Marinate, refrigerated, 2 to 4 hours.
  • Preheat the oven to 425 degrees F. Heat a grill or grill pan for cooking at medium-high heat.
  • Take the chicken breasts out of the marinade and dry thoroughly with paper towels. Sprinkle with salt. Grill until charred and the center registers 165 degrees F, 6 to 7 minutes per side.
  • Meanwhile, lay the pancetta slices on a baking sheet lined with parchment paper. Bake until crispy, 10 to 12 minutes.
  • Make the tomato spread: Add the yogurt to a large bowl. Add the tomato paste, honey, hot sauce as desired and 2 tablespoons olive oil. Season with salt and pepper and whisk together until smooth. Set aside until ready to use.
  • Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-low heat. Crack an egg into a small bowl, then carefully slide it into the skillet. Repeat with the remaining eggs. Cover the skillet with a lid and let cook until the whites are set but the yolks are still runny, 2 to 4 minutes.
  • Heat another large nonstick skillet over medium heat. Brush the potato rolls with the melted butter and place buttered-side down in the hot skillet to toast until golden brown, 2 to 3 minutes. Remove from the heat and set aside.
  • Thinly slice the iceberg and place in a large bowl. Toss the iceberg with the reserved Italian vinaigrette. Thinly slice the avocado and set aside.
  • Place the chicken on the bottoms of the toasted buns, then top with the dressed iceberg, pancetta, avocado slices and a sunny-side up egg. Schmear the tomato spread on the bun tops followed by a light sprinkling of blue cheese crumbles. Close the sandwiches and cut if desired to peep that sweet, sweet cross section.

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