Cordon Bleu Burger

a casual spin on a go-to classic

Of course, we are all familiar with the classic ham-and-swiss-stuffed chicken cordon bleu.  Pan-fried and baked, it is a lovely marriage of crispiness and creaminess and heartiness.  It also happens to be extremely time-consuming.  Not very realistic for a weeknight dinner with the family.

This burger is.  It combines all the textures and flavors of the classic chicken dish and serves them up in an easy-to-prepare even-eaiser-to-eat burger.  Make some for your fam tonight.

cooking information

• Yield: 12 Sandwiches
• Prep Time: 20 Minutes

Cook Time: 10-15 Minutes

recipe ingredients

• 3 Pounds Ground Pork
• 1/2 Cup Dijon Mustard
• 2 Tablespoons Whole Green Peppercorns
• 3 Teaspoons Kosher Salt
• 1 1-inch-thick Slab Swiss Cheese (cut into 12 equal cubes)
• 12 Dinner Rolls
• 1 Bag Wavy Chips, Sour Cream and Green Onion-Flavored

recipe instruction

1. Preheat your grill.

2. Add the Dijon mustard and green peppercorns to your food processor. Blend until your peppercorns are ground. If there isn’t enough liquid in the food processor to blend, you can thin it down, a little at a time, with some water. Once your peppercorns are ground, set aside.

3. To a mixing bowl, add your ground pork, Dijon peppercorn mixture, and salt. Mix together until evenly combined. Form into 12 equal patties.

4. Next, add a hunk of Swiss cheese to the center of each burger by first creating a well in each burger. Add the cheese and then form the burger around the cheese. Make sure that there isn’t any cheese visible and that there isn’t a thick seam where the cheese was added. Once the cheese is in the center of the burgers, transfer them to the hot grill.

5. Let the burgers cook on the first side for approximately 6-7 minutes, or until a crust is formed on the bottom of the burger. Flip the burgers and let finish cooking another 3-4 minutes. Make sure the sides of the burger are completely cooked through because they will be the thickest portion of the patty. After they are fully cooked, remove from the grill and let rest.

6. To assemble the burgers, add a big potato chip to the bottom of the roll. Then add your burger, top with another chip, and finish with the top of the roll. Serve and enjoy!

cooking tips

• This burger is a fun play on the classic chicken cordon blue which is traditionally a chicken breast stuffed with sliced ham and Swiss cheese, breaded and then fried. Instead of chicken we are using ground pork and instead of breading and frying we use the potato chips for crunch.
• Flavors are, of course, important when it comes to cooking, but you also need to consider texture. A dish isn’t as great if it’s all moosh. I like to add either fresh vegetables or potato chips for crunch on my sandwiches. Not only is it a great surprise but it’s an easy way to add more flavor.
• Green peppercorns can be easily found in the grocery store in the jarred herbs and spices. There are also pickled green peppercorns in fancier grocery stores. Whatever you find first, and is the most affordable for you, is great. The pickled just has a softer texture and a little bit more tang but both are good eats.