Chicken Burger with Bacon, Leeks and Gouda
Chicken Burger with Bacon, Leeks and Goudan is an American main course. One portion of this dish contains about 52g of protein, 63g of fat, and a total of 881 calories. This recipe serves 3. For $3.3 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe is liked by 622 foodies and cooks. If you have leeks, gouda cheese, ciabatta buns, and a few other ingredients on hand, you can make it. It is brought to you by Rachel Cooks. From preparation to the plate, this recipe takes approximately 55 minutes. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is amazing. Try Burger King Bacon Gouda Muffin, Caramelized onion gouda burger, and Baked Chicken with Leeks, Bacon and Mustard for similar recipes.
Servings: 3
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
6 slices thick-cut applewood smoked bacon, cut in half
6 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs
3 large (3 to 4 ounces) ciabatta buns, split in half
Coarse salt and freshly ground pepper to taste
2 tablespoons Dijon mustard
¾ cup shredded Gouda cheese
2 medium leeks
Equipment:
baking sheet
oven
kitchen thermometer
frying pan
paper towels
bowl
Cooking instruction summary:
Heat oven to 375?F. Arrange chicken on a foil-lined baking sheet. Season with salt and pepper; brush with 2 tablespoons mustard. Bake about 30 minutes or until no longer pink in center (165?F on an instant read thermometer).Meanwhile, cook bacon in a large skillet over medium heat until crispy and browned. Drain bacon on paper towels, reserving 2 tablespoons bacon fat.Trim the tough green tops from the leeks and slice them in half lengthwise. Rinse well to remove any sand or grit. Thinly slice crosswise. Heat 1 tablespoon of reserved bacon fat in large skillet; sauté leeks over medium-high heat about 10 minutes or until tender. Place in a small bowl.Heat remaining 1 tablespoon fat in skillet over medium heat. Toast buns, cut-side down, until golden brown.To assemble sandwiches, spread toasted buns with mustard. Slice chicken and arrange on bottom halves of toasted buns. Sprinkle with cheese*, then top with bacon and leeks.
Step by step:
1. Heat oven to 375?F. Arrange chicken on a foil-lined baking sheet. Season with salt and pepper; brush with 2 tablespoons mustard.
2. Bake about 30 minutes or until no longer pink in center (165?F on an instant read thermometer).Meanwhile, cook bacon in a large skillet over medium heat until crispy and browned.
3. Drain bacon on paper towels, reserving 2 tablespoons bacon fat.Trim the tough green tops from the leeks and slice them in half lengthwise. Rinse well to remove any sand or grit. Thinly slice crosswise.
4. Heat 1 tablespoon of reserved bacon fat in large skillet; sauté leeks over medium-high heat about 10 minutes or until tender.
5. Place in a small bowl.
6. Heat remaining 1 tablespoon fat in skillet over medium heat. Toast buns, cut-side down, until golden brown.To assemble sandwiches, spread toasted buns with mustard. Slice chicken and arrange on bottom halves of toasted buns. Sprinkle with cheese*, then top with bacon and leeks.
Nutrition Information:
covered percent of daily need
