Best 2 Cobb Salad Burger Recipes

**Tantalize your taste buds with a culinary masterpiece that harmoniously blends the classic Cobb salad and the irresistible allure of a juicy burger. This Cobb salad burger is a symphony of flavors and textures, featuring a succulent beef patty topped with crisp bacon, creamy avocado, crumbled blue cheese, juicy tomatoes, and crisp lettuce. Drizzled with a tangy dressing made from scratch, this burger is a delectable journey that will leave you craving more. With variations like the vegetarian black bean burger and the gluten-free bun option, this recipe caters to diverse dietary preferences. Get ready to embark on a culinary adventure that will elevate your burger game to new heights.**

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COBB SALAD BURGER

Cobb Salad Burger image

The Cobb salad created in 1937 at the Brown Derby. Recreated here to place the same ingredients on a burger. Not chopped but sliced for easier enjoyment! I give a choice between chicken the original ingredients or beef. If the avocado is firm you can grill it to soften. It may take longer then the meat, depending on ripeness. Take note of optional way to add the egg.

Provided by Rita1652

Categories Lunch/Snacks

Time 26m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

1/2 lb ground chicken (2 patties) or ground beef (2 patties)
2 hamburger buns, split and toasted not to firm of a roll
2 romaine leaves, or
2 boston lettuce leaves
2 -4 slices bacon, cooked crisp
1/2 ripe avocado, seed removed, peeled, and cut into 4 slices
2 slices tomatoes
1 hard-boiled small egg, sliced into 4
1 teaspoon chopped fresh chives
1 tablespoon red wine vinegar
1 teaspoon dijon-style mustard
1/2 teaspoon sugar
salt and pepper
1/4 cup mayonnaise
1/4 cup Roquefort cheese, crumbled
1 pinch garlic powder

Steps:

Mix all dressing ingredients together set a side.
Over high heat on an oiled grill place patties of choice.
Cook about 2 to 3 minutes.
With a metal spatula test to see if the burger easily lifts from the grate. If not continue grilling, until it does.
Flip all the patties.
Close lid and continue grilling for another 2 to 3 minutes.
Or continue to cook till desired.
.Place dressing on toasted buns. (You can gut the buns for easier eating.).
Divide all the ingredient's between each of the buns.
Enjoy!
Optional: Dice the egg and add it to the dressing.

CLASSIC COBB SALAD

Classic Cobb Salad image

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

8 slices thick-cut bacon, chopped
4 large eggs
Kosher salt
2 6-ounce skinless, boneless chicken breasts
Zest (in wide strips) and juice of 1 lemon
2 bay leaves
2 sprigs thyme
1 tablespoon black peppercorns
1/4 cup apple cider vinegar
1/2 shallot, minced (about 2 tablespoons)
1 tablespoon dijon mustard
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 avocados
2 vine-ripened tomatoes, chopped
1 large head Bibb lettuce, torn into pieces
2 heads romaine lettuce, cut into pieces
4 ounces blue cheese, crumbled

Steps:

Cook the bacon in a medium skillet over medium heat, stirring, until crisp, 15 to 20 minutes; transfer to paper towels to drain.
Meanwhile, place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water. Chop the hard-cooked eggs and season with salt.
Combine the chicken, lemon zest and juice, bay leaves, thyme, peppercorns and a large pinch of salt in a medium saucepan; add enough cold water to cover the chicken by 1/2 inch. Bring to a bare simmer over medium heat (do not boil) and cook until a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 7 minutes. Transfer the chicken to a cutting board and let rest 5 minutes.
Meanwhile, make the dressing: Whisk the vinegar, shallot, mustard and 1/2 teaspoon salt in a serving bowl. Whisk in the olive oil in a slow, steady stream until emulsified; season with pepper. Dice the chicken and toss with 1 tablespoon of the dressing in a separate bowl.
Halve, pit and dice the avocados. Season the tomatoes with salt. Add the Bibb and romaine lettuce to the serving bowl on top of the dressing. Arrange the bacon, hard-cooked eggs, chicken, avocados, tomatoes and blue cheese in rows on top of the lettuce. When ready to serve, toss the salad and season with salt and pepper.

Tips:

Use a good quality beef patty for the burger. A mixture of chuck and sirloin works well.
Cook the burger to your desired doneness. Medium-rare is a good option for a juicy burger.
Toast the bun before assembling the burger. This will help it hold up better and prevent it from getting soggy.
Use fresh, crisp lettuce and vegetables for the salad. Romaine lettuce, tomatoes, cucumbers, and avocados are all good choices.
Make sure the dressing is well-balanced and flavorful. A simple vinaigrette or ranch dressing works well.
Serve the burger immediately after assembling it. This will help prevent the bun from getting soggy and the salad from wilting.

Conclusion:

The Cobb salad burger is a delicious and hearty sandwich that is perfect for a summer cookout or picnic. It is also a great way to use up leftover Cobb salad. With its combination of juicy beef, crisp salad, and flavorful dressing, the Cobb salad burger is sure to be a hit with everyone who tries it.

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