Rachel Ray’s Bacon & Creamy Ranch Chicken Burgers

This comes from the newest addition to my cookbook collection; Rachel Ray, Express Lane Meals. The thing you need to keep in mind with Rachel Ray is to not let the long list of ingredients scare you. The meals really do come together nicely. One thing I’ve learned from her recipes that will make life little bit easier is to prep & measure all of your ingredients before you start cooking. This will make everything go much more smoothly. Try this with her Scallion sticks. It’s a pretty tasty combination.

Rachel Ray’s Bacon & Creamy Ranch Chicken Burgers

8 bacon slices (I used turkey bacon)

1 pkg ground chicken breast

2 garlic cloves, finely chopped

1/2 small onion, grated

1/4 cup fresh flat leaf parsley, chopped

1/4 pound dill Havarti cheese, cut into a 1/4 inch dice

2 tsp poultry seasoning

1/2 lemon, zested

Salt & pepper

4 English muffins, split

Creamy Ranch dressing for spreading on toasted muffins

Place the bacon oven in a 400 degree oven and bake until done.

While the bacon cooks, in a large bowl combine the ground chicken, garlic, onion, parsley, dill Havarti chunks, poultry seasoning, the zest of 1/2 a lemon, salt, & pepper. Divide the mixture into 4 equal mounds and then form into thin patties. Drizzle with vegetable oil to coat.

Remove the bacon from the oven and set on a paper towel lined plate. Place patties in a skillet on medium-high heat, cooking for about 5 to 6 minutes on each side, or until they are cooked through.

Toast the English muffins and spread creamy Ranch dressing on both halves. Set on of the cooked patties on one 1/2 with a few pieces of bacon on top. Top with the remaining English muffin 1/2 & enjoy.