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Recipe From from Weber’s On the Grill™: Chicken & Sides by Jamie Purviance

Blue Cheese Chicken Patty Melts with Grilled Onions

Print

  • People

    Serves 4

  • Prep Time

    15 min.

  • Grilling Time

    15 to 19 min.

People
Serves 4
Prep Time
15 min.
Grilling Time
15 to 19 min.

the Ingredients

20160219185255 Fnp1509 Lr
  • 680 grams ground chicken (preferably thigh meat)
  • 120 millilitres mayonnaise
  • 4 teaspoons Dijon mustard
  • 1 large sweet yellow onion, cut crosswise into 0.5 centimetre slices
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 4 slices of blue cheese, each about 30 grams
  • 8 rye bread slices

Instructions

  • 01 Gently form the ground chicken into four oval patties of equal size, each about 2 centimetres thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimetres wide in the centre of the patties to prevent them from doming as they cook. Refrigerate the patties until ready to grill.
  • 02 In a small bowl mix the mayonnaise and mustard.
  • 03 Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • 04 Lightly coat the onion slices on both sides with oil, season with salt and pepper, and then grill over direct medium heat, with the lid closed, until tender, 6 to 8 minutes, turning once. Remove from the grill.
  • 05 Lightly brush the patties on both sides with oil and season evenly with salt and pepper. Grill over direct medium heat, with the lid closed, until fully cooked but still juicy, 9 to 11 minutes, turning once. During the last minute of grilling time, place a slice of cheese on top of each patty to melt. Remove from the grill.
  • 06 Brush the bread on one side with oil and toast the slices over direct medium heat until browned on both sides, about 1 minute, turning once. Spread the rye with the mayonnaise mixture. Build each sandwich with a patty and onions. Serve warm.
Ingredients
Instructions

  • the Ingredients

    20160219185255 Fnp1509 Lr
    • 680 grams ground chicken (preferably thigh meat)
    • 120 millilitres mayonnaise
    • 4 teaspoons Dijon mustard
    • 1 large sweet yellow onion, cut crosswise into 0.5 centimetre slices
    • Extra-virgin olive oil
    • Kosher salt
    • Freshly ground black pepper
    • 4 slices of blue cheese, each about 30 grams
    • 8 rye bread slices

  • Instructions

    • 01 Gently form the ground chicken into four oval patties of equal size, each about 2 centimetres thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimetres wide in the centre of the patties to prevent them from doming as they cook. Refrigerate the patties until ready to grill.
    • 02 In a small bowl mix the mayonnaise and mustard.
    • 03 Prepare the grill for direct cooking over medium heat (180°C to 230°C).
    • 04 Lightly coat the onion slices on both sides with oil, season with salt and pepper, and then grill over direct medium heat, with the lid closed, until tender, 6 to 8 minutes, turning once. Remove from the grill.
    • 05 Lightly brush the patties on both sides with oil and season evenly with salt and pepper. Grill over direct medium heat, with the lid closed, until fully cooked but still juicy, 9 to 11 minutes, turning once. During the last minute of grilling time, place a slice of cheese on top of each patty to melt. Remove from the grill.
    • 06 Brush the bread on one side with oil and toast the slices over direct medium heat until browned on both sides, about 1 minute, turning once. Spread the rye with the mayonnaise mixture. Build each sandwich with a patty and onions. Serve warm.

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