Chicken Cordon Bleu Burgers

• 4 ounces, weight Diced Pancetta
• 4 Tablespoons Olive Oil, Divided
• 1 whole Medium Onion, Diced
• 1 Tablespoon Garlic, Minced
• 3 Tablespoons Dry Sherry
• 1- 1/2 teaspoon Dried Thyme
• 2 pounds Ground Chicken Breast
• 1/4 cups Water
• 1 whole Egg
• 1/2 cups Gruyere Cheese, Grated
• 1/4 cups Dry Bread Crumbs
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 8 slices Prosciutto
• 1 cup Fontina Cheese, Grated

1. In medium pan, saute pancetta in 1 T olive oil.
2. Let the pancetta begin to crisp, then add the onions.
3. Saute for another 2-3 minutes, then add the garlic, dry sherry and the thyme.
4. Cook until the onions are translucent, about 5 or 6 minutes.
5. Remove from heat and allow to cool.
6. In a large mixing bowl, add ground chicken, water, the remaining olive oil, egg, gruyere cheese, bread crumbs and salt and pepper.
7. Note, dont over salt this as the pancetta and prosciutto are quite salty.
8. Mix together with your hands just until all the ingredients are combined.
9. Refrigerate for an hour to let the flavors combine.
10. Preheat your grill or a grill pan and spray with nonstick spray.
11. Make the chicken into 8 patties and grill for about 4- 5 minutes per side.
12. Grill time will vary so keep an eye on them.
13. Cook until just done in the middle dont overcook as they could become dry.
14. During the last minute of cooking, fold the prosciutto in half and place on top of each burger, top that with grated fontina and close the grill lid to allow the cheese to melt.
15. Serve on ciabatta rolls or grilled sourdough bread, or as we do, on cracked wheat hamburger buns.

olive oil, onion, garlic, sherry, thyme, chicken, water, egg, gruyere cheese, bread crumbs, salt, black pepper, fontina cheese

Taken from tastykitchen.com/recipes/main-courses/chicken-cordon-bleu-burgers/ (may not work)