True Blue Chicken Patty Melt



Face it. Chicken burgers can be boring. These chicken patty melts are anything but! Bet you can’t wait to try them.


1½ pounds ground chicken (preferably thigh meat, not breast)

¼ cup mayonnaise

4 teaspoons Dijon mustard

1 large sweet yellow onion, cut crosswise into ¼-inch slices

Extra-virgin olive oil

Salt and Black pepper

4 slices blue cheese, each about 1 ounce

8 slices of marble or plain rye bread

Let’s Get Started

Prepare the grill for direct cooking over medium heat (350° to 450°F).

Divide ground chicken into four equal portions. Shape each portion into a patty about ¾ of an inch thick. Make a shallow indentation in the middle of each so the center of the patty is just a ½ inch thick. This will prevent them from puffing on the grill and will allow them to cook evenly. Cover the patties with plastic wrap and refrigerate before grilling for a minimum of five minutes.

While the patties are chilling, mix the mayonnaise and mustard in a small bowl.

Brush the cooking grates clean. Coat onion slices lightly on both side with oil and season with salt and pepper. Over direct medium heat, grill the onions with the lid closed as much as possible. Grill for 6 to 8 minutes until tender, turning once. Remove from grill and set aside.

On both sides, lightly brush the patties with oil and season evenly with salt and pepper. Over direct medium heat, grill with the lid closed as much as possible. Grill 12 to 14 minutes until fully cooked but still juicy, turning once. 2 to 3 minutes before the patties are done, put a slice of cheese on top of each. Remove the patties to a platter.

Brush the bread with some oil on one side. Toast the slices 1 to 2 minutes over direct medium heat until browned on both sides, turning once. Serve the burgers on the toasted bread with the mayonnaise mixture and onions on top.

Serves 4, 15 minutes prep time.

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