Chicken Cobb Burger

This recipe was taken from Bobby Flay. I made a couple of changes: left out the avocado and changed the blue cheese for American. You can easily make variations of this based on individual tastes. It was delicious! The dressing on the lettuce made the burger juicy with just the right flavorings. This was so simple to make and so good!

FOR THE BURGER:
4 strips of bacon (1/2 in. thick)
1 lb. ground chicken, 90% lean
2 T. canola oil
salt
black pepper
1/2 cup crumbled blue cheese
4 burger buns, split
1 large ripe beefsteak tomato, cut into 4 slices
1 ripe avocado, peeled, pitted, & cut into 8 slices

FOR THE VINAIGRETTE:
2 T. red wine vinegar
1 T. fresh lemon juice
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 clove garlic, finely chopped
1/4 tsp. sugar
1/4 tsp. kosher salt
1/4 tsp. black pepper
3 T. olive oil
1 cup finely shredded romaine lettuce

Whisk together all ingredients in a small bowl. Cover and refrigerate for at least 30 minutes. Just before serving the burgers, place the romaine in the dressing and toss thoroughly with the vinaigrette.

DIRECTIONS:
Heat grill to medium. Grill bacon until golden brown & slightly crispy, 3-4 minutes on each side. Remove and place on paper towel. Increase grill to high heat. Form meat into 4 burgers. Brush with canola oil and salt & pepper both sides thoroughly.
Grill until golden and cooked through, about 5 minutes per side. Top the burgers with the cheese, close the cover, and continue cooking until cheese begins to melt, about 1 minute. Place the burgers on the bottom half of the buns and top with a tomato slice, a slice of bacon (cut in half), and some of the dressed romaine. Cover each burger with the bun top and serve.