CHICKEN CORDON BLEU BURGERS
This is a kid-friendly version of the original with all the taste and very little effort. Chicken, ham, and Swiss cheese are cooked until melty and served on toasted onion buns with a creamy honey mustard sauce. No one could possibly resist this sandwich, especially a Mom with only one pan to clean.
Provided by LILITHBOADICEA
Categories Main Dish Recipes Chicken Chicken Cordon Bleu Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Whisk together sour cream, yellow mustard, and honey in a small bowl. Refrigerate until ready to use.
- Cut each chicken breast into 2 equal pieces. Sprinkle both sides of chicken breasts with onion powder. Place a large skillet over medium-high heat; coat with non-stick cooking spray. Cook chicken breasts until browned on bottom. Turn chicken, and top with a slice of ham and a slice of cheese. Continue to cook until the chicken is cooked though and the cheese is melted.
- Place rolls, cut side up, under broiler. Toast until lightly browned.
- Top each chicken cordon bleu burger with a tablespoon of honey-mustard sauce, and serve on toasted onion rolls.
Nutrition Facts : Calories 387.3 calories, Carbohydrate 33.7 g, Cholesterol 67.4 mg, Fat 15.3 g, Fiber 1.2 g, Protein 27.6 g, SaturatedFat 8.7 g, Sodium 411.1 mg, Sugar 9.4 g
CHICKEN CORDON BLEU BURGERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield 4 (1/2-pound) chicken burgers
Number Of Ingredients 14
Steps:
- Preheat grill pan, nonstick griddle, large nonstick skillet or table top electric grill to medium high heat.
- Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges, 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm.
- 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. Drizzle patties with oil and place on hot grill pan, griddle or in skillet. Cook 5 minutes on each side, 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. Cover loosely with tin foil. Turn off pan and let cheese melt, 2 minutes.
- Combine mayonnaise, 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 oven fries.
BACON-BLUE CHEESE STUFFED BURGERS
These loaded burgers are one hearty meal in a bun. They're sure to satisfy the biggest appetites. —Christine Keating, Norwalk, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 burgers.
Number Of Ingredients 15
Steps:
- Shape beef into 8 thin patties. Combine the cream cheese, blue cheese and bacon bits; spoon onto the center of 4 patties. Top with remaining patties and press edges firmly to seal. Combine the salt, garlic powder and pepper; sprinkle over patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat on each side until a thermometer reads 160° and juices run clear, 5-7 minutes. , Meanwhile, in a large skillet, saute mushrooms in oil until tender. Stir in water and mustard. , Serve burgers on buns with mayonnaise, romaine, tomato and mushroom mixture.
Nutrition Facts : Calories 701 calories, Fat 43g fat (15g saturated fat), Cholesterol 149mg cholesterol, Sodium 1280mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 5g fiber), Protein 48g protein.
STUFFED CHICKEN BREASTS (CORDON BLEU)
This versatile recipe will work with any filling, just make about 1 1/2 cups of it (3 tbsp per breast). Also, if you don't have a meat mallet you can use a heavy glass bottle (just don't miss!).
Provided by MommyMakes
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Place a chicken breast between two pieces of plastic wrap and pound flat and thin without breaking through the meat (Ideally this would make a 1/8 inch thick rectangle).
- Remove plastic wrap, season with salt and pepper, repeat with remaining breasts.
- Mix diced ham and shredded cheese together in a bowl, spoon 2-3 tbsp of mixture onto each flattened breast.
- Fold in the bottom and sides and roll up (this is often difficult to do depending on how the breast flattens out, so I just fold them over and stick lots of tooth picks in them to keep them closed).
- Combine bread crumbs and parmesan cheese, brush each roll with olive oil and roll in crumb mixture to coat.
- Place rolls, seam side down, in a shallow baking dish and bake uncovered for 25 minutes (or until chicken is thoroughly cooked).
- Remove toothpicks before serving!
STUFFED CHICKEN CORDON BLEU
My boyfriend hates chicken. That being said, all relationships have compromise and he loves the flavor combination of this cordon bleu dish. It's sure to be a favorite with the picky eaters in your life--especially those who don't like chicken. Serve with steamed rice and green vegetable of your choice.
Provided by Margaret Parrish
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place chicken in the freezer until slightly frozen, about 15 minutes.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and cut in half when cool.
- Add mushrooms and garlic to the bacon fat and cook over medium-high heat, stirring occasionally, for about 2 minutes.
- Mix 1/2 of the ale with 1 tablespoon cornstarch in a small bowl. Add to the mushroom mixture; cook and stir until slightly thickened, 2 to 3 minutes. Remove from the heat and set aside.
- Combine milk and butter in a saucepan over medium heat; cook until butter melts and mixture is warm. Mix remaining beer with remaining cornstarch in a small bowl; add to the milk mixture along with chicken bouillon. Cook and stir until slightly thickened, 3 to 5 minutes. Remove from the heat and combine with mushroom mixture.
- Preheat the oven to 400 degrees F (200 degrees C). Line a casserole dish with parchment paper.
- Place eggs in a pie plate and mix with a fork until beaten. Place bread crumbs in a separate pie plate.
- Remove chicken from the freezer. Cut a small pocket into each breast; do not cut in half or cheese will melt out during baking. Divide bacon and Swiss cheese evenly and stuff in chicken breasts. Immediately dip in beaten egg mixture, then dredge in bread crumbs. Place in the prepared casserole dish.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Just before the chicken is ready, warm the cream sauce on the stove.
- Plate chicken and ladle warm sauce over each portion.
Nutrition Facts : Calories 877.1 calories, Carbohydrate 43.7 g, Cholesterol 291.4 mg, Fat 48.4 g, Fiber 3 g, Protein 65.9 g, SaturatedFat 25.4 g, Sodium 1165.3 mg, Sugar 8.3 g
STUFFED BLUE BURGERS
Make and share this Stuffed Blue Burgers recipe from Food.com.
Provided by Julesong
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix meat, Worcestershire sauce, salt, garlic powder, pepper, minced onion, oregano (if using), and basil (if using).
- Shape the meat mixture into 12 thin patties, each about 4 inches in diameter.
- Mix the cream cheese and the blue cheese.
- Top 6 patties with the cheese mixture, spreading it to within 1/2-inch of the edge (if the mixture is difficult to spread, try heating in the microwave for about 15 seconds).
- Press the mushrooms into the cheese.
- Cover each patty with one of the remaining 6 patties, sealing the edges well.
- Broil or grill the patties (4-inches from the heat), turning only once if possible, until preferred doneness and cheese is melted, about 10 to 15 minutes.
- Low-carb serving: top with a bit of grated Swiss cheese and enjoy!
- High-carb serving: eat with a bun and other condiments.
- To make it extra-special, top each with a couple strips of crispy bacon.
STUFFED CORDON BLEU BURGERS
Serve your family restaurant-style fare at home with these awesome ham- and Swiss cheese-stuffed ground beef burgers served on sourdough sandwich rolls.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Mix meat and dressing; shape into 8 (1/4-inch-thick) patties. Combine mayo and mustard. Mix 1 Tbsp. mayo mixture with ham and cheese. Reserve remaining mayo mixture for later use. Top 4 patties with ham mixture; cover with remaining patties. Pinch edges together to seal.
- Grill 5 to 7 min. on each side or until done (160°F).
- Spread rolls with remaining mayo mixture; fill with burgers.
Nutrition Facts : Calories 570, Fat 28 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 85 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 34 g
STORM'S CORDON BLEU BURGER
Provided by Food Network
Time 10m
Yield 2 servings
Number Of Ingredients 8
Steps:
- You'll need a sharp knife, a sturdy metal burger turner and 2 large, heavy skillets (well-seasoned cast iron works very well; Teflon will not work.)
- Preheat the first skillet over medium-high heat. The second skillet should be preheated to be slightly less hot. Smear the inside of the second skillet with a thin coat of butter. When the first skillet is hot enough to instantly sizzle a small test piece of burger, place the 4 patties inside. Set the buns, crust side up, in the second skillet. Wait 30 seconds or so, then turn the patties and press them down so they spread a bit and stick to the skillet surface. Wait 2 minutes, then remove the lower halves of the buns and coat the toasted surface with mayonnaise. Add 2 slices of tomato and then cover tomato with sliced lettuce. Set aside. When the patties are almost done to your taste, turn them a second time, let them cook a few more seconds until you think they're just right, then remove from the pan.
- You're through cooking. Next step is to assemble the whole thing. Place 1 beef patty on top the dressed lower half of the hamburger bun. Then stack in this order: 1 slice of ham, 1 slice of cheese, a second slice of ham, a second beef patty, and finally the top half of the hamburger bun.
- In a few seconds, the heat from the hamburger patties should melt the cheese and weld the entire assembly into 1/2 pound of heaven on a bun.
- Serving suggestion: French fried potatoes.
STUFFED CORDON BLEU BURGERS
Serve your family restaurant-style fare at home with these awesome ham- and Swiss cheese-stuffed ground beef burgers served on sourdough sandwich rolls.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Mix meat and dressing; shape into 8 (1/4-inch-thick) patties. Combine mayo and mustard. Mix 1 Tbsp. mayo mixture with ham and cheese. Reserve remaining mayo mixture for later use. Top 4 patties with ham mixture; cover with remaining patties. Pinch edges together to seal.
- Grill 5 to 7 min. on each side or until done (160°F).
- Spread rolls with remaining mayo mixture; fill with burgers.
Nutrition Facts : Calories 570, Fat 28 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 85 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 34 g
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