Recipe
Main Dish
BBQ Bacon Chicken Burgers
Primary Media
Servings and Ingredients
Quantity | Ingredient | Add |
---|---|---|
2 lbs. ground chicken | ||
1 (1 oz) pkg Hy-Vee ranch seasoning packet | ||
2 tbsp. Hy-Vee olive oil, divided | ||
Salt and freshly ground black pepper | ||
6 slice(s) Hy-Vee sharp cheddar cheese | ||
6 Hy-Vee Bakery fresh Hy-Waiian burger buns, split and toasted | ||
½ c. Hickory House KC Kiss Barbecue Sauce, divided | ||
6 piece(s) iceberg lettuce, divided | ||
12 thick-cut strips of bacon, divided | ||
12 thin slices tomato, divided | ||
12 thin slices red onion, divided | ||
12 pickle slices, divided |
Directions
- In a large bowl, stir the ground chicken and ranch seasoning packet until just combined. Form into 6 (1/2 inch) thick patties.
- In a large saute pan, over medium high heat, add 1 tablespoon olive oil and 3 chicken burgers. Season with salt and pepper and cook until browned on bottom, about 4-5 minutes. Flip the burgers and cook for an additional 4-5 minutes or until an internal temperature of 165 degrees is reached. Top with cheese slices, cover and set aside. Repeat process to cook remaining 3 chicken burgers. (Alternately, these burgers can be cooked on a gas or charcoal grill. Be sure to clean and oil grates to prevent sticking.)
- To assemble burgers, top each bottom Hy-Waiian bun with 1 1/2 tablespoons barbecue sauce, a piece of lettuce, 2 strips bacon, burger patty, 2 slices tomato, 2 slices onion and 2 slices pickles and top bun.
Nutrition facts
Servings
640 Calories per serving
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 205mg
- Sodium: 1460mg
- Total Carbohydrates: 44g
- Protein: 43g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 10%
0%
Iron 20%
0%
Calcium 25%
Recipe Source:
Chef Andrew from Ankeny #1