Continuing the cottage story from last week - I really didn't do a lot of creative cooking. I did do a lot of grilling. One of the first meals I prepared that week involved a few prepared products, however, it's how it turned out in the end that is worth blogging about.
It all started with the giant green zucchini. We were given the enormous squash as a gift from a neighbour's garden just before we left for the cottage. We just packed it in the car with everything else. I knew I'd be able to use it over the course of the week.
Aside from a few basics, we had packed some cheeses, prepared chicken burgers (thank you, President's Choice), sausages, bread, buns and pastas. The first thing I wanted to do was make burgers.
It was when I opened the fridge at the cottage that I received some inspiration. There was a bottle of President's Choice Balsamic Glaze on the door. I knew that we were free to use the sauces, so I had to do something with it. I wanted to use it on the burgers. Chicken burgers can sometimes be a bit plain.
While preparing dinner, I realized that we needed to start on that zucchini right away. As soon as I started to slice into it, I realized that the slices were a perfect burger size. Then I remembered the bleu cheese in the fridge.
What resulted was a tasty, easy to make gourmet burger, if you ignore the basic bun that I used.
Bleu Cheese Chicken Burger
4 slices zucchini rounds (cut to 1/2-inch thick)
2-3 tbsp olive oil
1/8 tsp pepper
4 hamburger buns (splurge and get something nice)
4 tbsp crumbled bleu cheese
President's Choice Balsamic Glaze
- Grill the burgers following package directions.
- Brush the zucchini with oil and sprinkle with pepper.
- Grill the zucchini on medium-high for five to eight minutes on each side, until toasty, but not mushy or burnt.
- Lightly toast buns on the grill.
- Assemble the burgers: bottom bun; chicken burger; zuchini slice; 1 tbsp bleu cheese; balsamic glaze (to taste); top bun.
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