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Chicken Cordon Blu Burgers Recipe

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This recipe for Chicken Cordon Blu Burgers, by , is from The Schantz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vicki Kutz Oliver (Olive's Lineage)
Added: Monday, June 22, 2009


1 lb. ground chicken
1lb. Ground Ham
1 egg
3 T. Worcestershire Sauce
1Tsp. Soy Sauce
1Tsp. Kosher Salt
1Tsp. Black Pepper
1 8oz. or small can of crushed pineapple
6 - ¼” slices of Velvetta cheese
2 ½ Cups of Kashi Almond Flax cereal (in lieu of breadcrumbs)
1 can of Pineapple Slices – (You’ll use 6 slices)
1 small “chopped” Red Bell Pepper
1 small “chopped” Green Bell Pepper
6 Slices of Vidalia Onion
6 Slices of Tomato
6 Leaves of Iceberg CRISPY Lettuce
6 Toasted Kaiser Rolls

Combine in a big bowl, ground chicken, ground ham, egg, Worcestershire sauce, Soy sauce, salt, pepper, small can of crushed pineapple, red & green chopped peppers, Kashi cereal. Mix well with gloved hands. Separate into 12 equal “patty” parts. Form 6 round patties. Place 1 Slice of Velvetta cheese on top of patty. Make an additional 6 round patties place on top of the cheese covered patties. “Seal” the sides around this double Decker patty, so the cheese will not melt out. Cook at 350 degrees in an oven or evenly on each side, making sure the core temp. Reaches 180 degrees. While this is cooking, toast roll, Place on a grill to crisp the outside of the burger. Place 6 slices of Pineapple on grill, brown slightly on each side. Place CRISPY Iceberg lettuce on bottom half of toasted Kaiser roll, Then Place Vidalia onion on the bottom half of toasted Kaiser roll. Place burger on top of Vidalia onion, Place Pineapple then tomato on top of burger. Then Top with other half of Kaiser roll. Add Sweet & Sour sauce if desired.




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