Due to its perfect flavour combination, we love Chicken Cordon Bleu. There’s just something about the saltiness of the Prosciutto and the creaminess of the alpine cheese that complements chicken so well…so we like to play around with the general concept to create nontraditional Cordon Bleu! For this particular meal, we relied on Ground Chicken and stuffed the patty with Prosciutto and Hornbacher to form our Burgers! Then, we dressed our buns with baby spinach and honey dijon to round out the flavours!
Time: 20 Minutes
- Ground Chicken. We used 4 ounces per burger, but 6-8 would work really well too if you’re hungrier.
- Alpine Cheese of your Choice. We used Hornbacher, but Emmentaler or Gruyere would sub in very nicely. Raclette would also be a fun route to go.
- Burger Bun
- Burger Toppings. We went simple with a baby spinach, but grilled/sauteed onions or sliced tomato would also work very well..
- Condiment of your choice. We used Honey Dijon.
- Slice your cheese, and set aside.
- Arrange your prosciutto on the cutting board so no slices overlap. Then, put your cheese on each, and fold it over around the cheese. (We used a slightly different method to build, but this order prevents any chance of cross-contamination).
- Using half of your ground chicken, form your bottom patties thinly, and place them on a cutting board.
- Place your prosciutto wrapped cheese on each patty. Make sure it isn’t up to the edge of your patties, as you will want your top patty to form a good seal to keep all the melted cheese in.
- When all of your bottom patties are topped with their prosciutto and cheese, form your top patties, and place them over the prosciutto/cheese.
- Press the edges of your top and bottom patties together to form a seal.
- Heat your pan and give it a quick oil spray.
- When your pan is hot, arrange your patties, and cook for 4-5 minutes per side.
- As your burgers cook, prep your buns.
- When your burgers are done, place on your buns.
- Plate, devour, and enjoy!