I am on a never ending quest to prove that I can turn any type of dish into a burger. So much so that I even wrote a burger cookbook with over 60 different burger creations! (Check it out – Burgers on a Weeknight). But I still have new ideas all of the time. This one came to me in a peculiar way – I had gotten some diced ham for my son to put in his mac and cheese. And I thought how else can I make with this besides adding it to eggs. And that’s when it came to me – put it in with ground chicken and make a burger called the Chicken Cordon Bleu Burger!
You are going to want to remember this Maple Dijonnasie recipe for so many other things – sandwiches, wraps, as a salad dressing and on meats. I think it would also be a great dip, although I would probably thicken it up some with more mayo. I used what some call a “country dijon” to make the sauce. It is a dijon with a stone ground mustard seeds in it. It gives it a little more texture. If you aren’t into mayo, you could replace with plain Greek yogurt. Just be sure it’s plain and not vanilla – I made that mistake in a salad dressing once and it did not taste very good.
Because this is made with ground chicken – you want to make sure it is cooked through. The best way to check that it is completely cooked with with a probe thermometer. You want to be sure that the center (halfway through the patty in the center of it) is to a temperature of at least 170deg. So adjust your cooking time as needed to make sure you are achieving this. I like to test mine at the 25 minute mark and if it’s there, I put the cheese and do the last 5 minutes. If it is not, then I will check it at 5 minute intervals.
Since this isn’t a typical burger I decided to skip the typical potato side as well. I made some crispy zucchini fries that came out so very tasty. And they were a total hit. Plus they tasted so good dipped in the sauce! This would also be really great for a pasta or potato salad.
Now Let’s Get Cookin’!
Chicken Cordon Bleu Burger
- 6 Onion Buns
- 6 slices Swiss Cheese
- 1 cup Crispy Onions
For the Patties
- 1½ lb Ground Chicken
- 8 oz Ham Steak cut into ¼-in chunks
- 1 cup Crispy Onions crushed
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Parsley
- 3 Garlic Cloves minced
For the Sauce
- ¾ cup Mayo
- ½ cup Stone Ground Dijon
- ½ cup Maple Syrup
- Preheat oven to 400degF.
- Combine burger ingredients in a bowl and form into 8 equal patties. Place on a parchment paper covered baking sheet and bake for 25 minutes.
- Place slice of cheese on each patty and bake for 5 minutes more.
- In a small bow, combine sauce ingredients. It will be a loose sauce.
- Build the Burger: Place cheese burger on bottom bun. Ladle sauce over top (as much as you like, it will be messy). Top with a handful of crispy onions and top bun. Press down slightly to help it all stay together.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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