The trick is to smoke the meat and not make the meat smoke

CHICKEN PATTY MELTS

  Date: October 29, 2010
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This interesting recipe from WEBER'S CHICKEN & SIDES took a regular ground beef patty melt and changed it to ground chicken. The other switch was from Swiss cheese to blue cheese. The chicken patties were 1/3 pound and the recipe called for you to make them 3/4” thick with a 1/2” thick depression in the middle. This helps with the burger shrinking and getting thicker in the middle as well as helping it not to stick to the grill grates. The patties were grilled using medium heat, together with some sliced sweet onion. The rye bread was toasted on one side on the grill. During the last two minutes the patties were topped with blue cheese slices. This was a great change of pace burger. The chicken was moist on the inside with a tasty sear on the outside. The blue cheese kicked things up a notch and paired well with the chicken. It also went extremely well with the grilled onion and toasted rye bread.
Related Blog Entries:
Recipe Source:
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Americas Hometown Favorites

Weber's Chicken & Sides:

Blue Cheese Chicken Patty Melts with Grilled Onions - Page 52
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • 19" Grill Spatula
  • SR 19" Locking Tongs