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+ servings

blue ribbon barbecue chicken cheeseburgers

serves 4
by Nancy


  • 8 thick-cut strips of bacon 1/2 pound
  • 1 1/2 pounds ground chicken
  • kosher salt freshly ground pepper
  • 4 slices of aged cheddar cheese
  • barbecue sauce for brushing
  • 4 sesame seed hamburger buns split and toasted
  • thinly sliced red onion and tomato and shredded iceberg lettuce for serving


  1. in a large cast-iron skillet, cook the bacon over moderate heat, turning once, until browned and crisp, 8 to 10 minutes.
  2. transfer the bacon to paper towels to drain and cut the strips in half.
  3. pour off all but 2 tablespoons of fat from the skillet.
  4. form the chicken into four 1/2-inch-thick patties and season generously with salt and pepper.
  5. add the patties to the skillet and cook over moderately high heat until browned on the bottom, about 4 minutes.
  6. flip the burgers and baste with bbq sauce, cook 3 minutes and turn and baste again
  7. top with the cheese and crisp bacon and cook until the cheese is melted and the burgers are just cooked through, about 3 minutes more
  8. top with the cheeseburgers, sliced onion, tomato and lettuce.
  9. close the burgers and serve right away.