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.