Chicken Burger Dressed As A Cobb Salad
So what we have is a really nice ground chicken burger with a lot of salad on top of it. The Cobb Salad originated at the Brown Derby restaurant in L.A. when the owner Mr. Cobb made a salad for a late night customer by chopping up what he found in the fridge.
8 (1/2- thick) strips bacon
1 1/2 pounds lean ground chicken
Woody’s note: If you can’t find ground chicken at the market just buy skinless boneless breasts and a few thighs, trim them well, cut into pieces and use your food processor to chop them to the right consistency.
2 tablespoons canola oil
Freshly ground black pepper
1/2 cup crumbled blue cheese
4 burger buns, split
1 large ripe beefsteak tomato, cut into 4 slices
1 ripe avocado, peeled, pitted and cut into 8 slices
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, finely chopped
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 cup finely shredded romaine lettuce
Here’s What To Do:
Heat the grill to high with an indirect area.
Woody’s note: This will keep you from frying the bacon in the house but make sure you are using a cool grill area and don’t walk away because the bacon willl be gone in flash.
Place the strips of bacon on the grill (lay them across the grate so they don’t fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high.
Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.
Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.
For the vinaigrette:
Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld. Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.
What Goes With What Wines Selections
Chiroubles George Duboeuf, ‘06 (Beaujolais)
The Chiroubles is one of seven Beaujolais Cru or distinct areas that the Gamay grape is harvest from. This medium to full-bodied wine is filled to the brim with fruit layers of blueberries, violets, red cherries, and blackberries. $8.99
LaPuerta Malbec ’07, Argentina (Malbec)
Malbec does very well in South America and this lovely wine is no exception. It has a beautiful ruby color and a pleasant sweet nose with a nice fruity finish of raspberry and cranberry. $5.99 sorry NWA