California Club Chicken Burger

I was inspired to make these things by a California club sandwich I had at a restaurant.  I know it is not a true club because I am not using turkey but the chicken really works here.  This is plenty for about 6-8 burgers.

6-8 chicken breasts (boneless, skinless)
1lb bacon
1 lrg tomato
½ head of lettuce
6-8 slices of havarti cheese
6-8 Kiser buns
16 tbsp guacamole
mayonnaise
BBQ sauce
Start by putting a layer of tinfoil over the top rack of your BBQ.  Lay the bacon on the tinfoil.  Fire up your BBQ and let the bacon cook on med to med low heat for about 15-20 mins.  This is a good time to make your guacamole.  Check out this post for my homemade guac.  Be sure to keep checking the bacon every 5 mins or so.  You want it to be crispy but not burnt.  Remove the bacon and set it aside.  Turn the heat up to med high.  Be sure to oil your grill before cooking chicken.  Because it has less fat I find it sticks easier.  Put your chicken on the grill and brush with the BBQ sauce.  You want to turn the chicken about every 5-6 minutes (that means about 10 mins a side).  Be sure not to burn it but always cook your chicken well.  After you flip the chicken, brush the exposed side with more BBQ sauce.  About 2 mins before removing the chicken, place a slice of cheese on each breast.  Once you have removed the chicken you are ready to build the burger.  On the bottom half of the bun, scoop on about 2 tbsp of guac.  Place the chicken breast on the guac.  Put two strips of bacon (each cut in half so you end up with 4 pieces) on the chicken.  On the top half of the bun, spread some mayo.  Then place the lettuce and the tomato on the mayo.  I personally like to keep the tomato closest to the meat.  Close the burger!  Server with some nice salads and LOTS of napkins!  If you have leftover bacon, use them as bacon bits in a ceaser salad.  If you have left over guacamole, sever it on the side with some chips!

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3 Responses

  1. […] California Club Chicken Burger […]

  2. Burgers much like these are making their way on to our weekly repertoire as well!
    The difference between you and I is in our chicken. I like to make my own ‘spice rub’ for the chicken instead of bbq sauce. Lately i’ve been experimenting with latin flavours… The last time I made them I used a blend of Paprika, Cumin, Coriander, Oregano, Powdered Onion and Garlic (or fresh), hot powdered chilis and salt. And I pound out the chicken first so you get more flavour per square inch of meat!! Yum-O!!! You should really give it a try!
    Oh, and because Dhar’s an onion lover, I always grill some purple onions while i’m grilling the chicken to put on the burger as well!
    I’m going to try your BBQ sauce thing next time I make them to see how it works!

  3. I love a good rub! Oh! But for real that sounds really good. I have some ribs in the freezer that I want to dry rub and slow cook with smoke on the BBQ. The onions sound like a good idea as well. I didn’t go there because I was focused on trying to keep it very club sandwich-like. I like that idea though. I think next time I want work on a hawaiian burger with ham, pineapple and teriyaki sauce. Anyway it is grilling time and I am stoked!

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