Bacon-Wrapped Chicken Burgers

 

                    You can alter the flavor and texture of these luscious burgers by replacing the pine nuts with slivered almonds or unsalted cashews. If using whole nuts, chop them first and, if liked, toast lightly.

Serves 4

• 1 lb/450 gr fresh ground chicken
• 1 onion, grated
• 2 garlic cloves, crushed
• ½ cup pine nuts, toasted
• 2 oz/55 gr Gruyère cheese, grated
• 2 tablespoons fresh snipped chives
• Salt and pepper
• 2 tablespoons whole-wheat flour
• 8 lean Canadian bacon slices
• 1-2 tablespoons corn oil

1. Place the ground chicken, onion, garlic, pine nuts, cheese, chives, and salt and pepper to taste in a food processor.
2. Using the pulse button, blend the mixture together using short sharp bursts.
3. Scrape out onto a board and shape into 4 equal-size burgers, coat in the flour, then cover and let chill 1 hour.
4. Wrap each burger with 2 bacon slices, securing in place with a wooden toothpick.
5. Heat a heavy-bottom skillet and add the oil.
6. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until thoroughly cooked through.
7. Arrange some shredded iceberg lettuce and thinly sliced red onion on the bases of 4 ciabatta rolls.
8. Top with a burger and a spoonful of mayonnaise, finish with a few snipped fresh chives.
9. Place on the lids and serve.

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