Chicken Thigh Cordon Bleu...Burgers...On the Weber...

Started with a pack of 4 thighs...Right near 2 pounds...
Not a big fan of chicken thighs but this is a great way to enjoy em...




Skinned and boned...




Ground the meat in the Hobart with a medium plate...Got about a pound and a quarter of ground meat...In the freezer for a while...




Browned up some Panko in some butter and set that aside...




Chopped some ham and shredded some smoked Swiss cheese...




And made some big arsed bird burgers coated with the Panko...Back into the freezer to firm up...





Cave manned some sweet bell peppers...




Turned em a few times till roasted well...




Crisped up the skins after scraping the fat off...




Finally...Put on the bird burgers indirect with a chunk of olive wood...Lid temp around 350-375...




Just about done...Lookin good...




Plated with some parmesan dijon cream sauce dressed with the crumbled skins and some fresh parsley...Roasted peppers on the side...





Another view...




So, as always, thanks for lookin at my cookin...

Thanks folks.
I gotta say that working with ground chicken sucks...Grinding my own still sucked but not as bad as with the store bought s**t...And this stuff had a much better texture too...

Big George's BBQ said:

That looks and sounds amazing. Hope you enter the throw down

Click to expand...

Already!