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!

Brad’s Guacamole

I started making this a few years ago.  It is slightly chunky and really tasty.  It is perfect for using on my California Club Chicken Burgers or served with chips as an appy.

2 lrg avocados
1 jalapeno pepper
1 lrg roma tomato
½ med. onion
Juice of 3 limes
Juice of ½ lemon
3 cloves of garlic
2 tsp salt

Finely dice the onion and place it in a bowl.  Finely dice the tomato and put it in the bowl.  Finely dice the pepper and put it in the bowl.  If you are worried about heat, slice the pepper lengthwise in half and, using a spoon, remove the seeds and white membrane.  This removes most of the heat but still gives you the flavour.  When preparing the guac this way I would call it mild to very mild.  The more seeds you leave behind the hotter it will get.  If you want it really hot, add a more spicy pepper like a habanero.  Add the avocados.  The following video will help if you are an avocado rookie.  http://www.youtube.com/watch?v=PAAMx_R523o.  Juice the limes and lemon into the bowl.  Mince the garlic and throw it into the bowl.  Add the salt.  Mash and mix everything with a fork.  Taste it!  It may need more salt or a little more juice.  It is that simple to make great tasting and fresh guac!