With this burger, you may not even miss the beef. The bacon gives this the perfect 80/20 fat ratio, so don't skip it.
Ingredients
- ground chicken: 2 pound
- dry bread crumbs: 0.5 cup
- dry French onion soup mix: 0.25 cup
- ounces bacon: 4 piece (chopped)
- butter: 2 Tbsp
- onion: 1 piece (sliced)
- mushrooms: 1 cup (sliced)
- salt and ground black pepper: (to taste)
- croissants, halved and: 6 piece (toasted)
- slices Swiss cheese: 6 piece
- slices bacon, halved and: 6 piece (cooked)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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Combine ground chicken, bread crumbs, and soup mix in a large mixing bowl.
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Place 4 ounces bacon in a food processor. Pulse 10 to 12 times and scrape down the sides. Combine the bacon with the ground chicken mixture; form into 6 patties and place on a baking sheet. Place in a freezer to chill for 12 minutes.
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Bake patties in the preheated oven for 8 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue cooking until browned, no longer pink, and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 12 minutes more.
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Meanwhile, set a sauté pan over medium heat. Add butter and once butter is melted, add onion and mushrooms. Allow to soften, about 5 minutes. Sprinkle with salt and pepper.
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Assemble chicken burgers by adding a chicken patty to each croissant, top with Swiss cheese, bacon, and the onion mushroom mixture. Serve immediately.
