Burgers on the Grill
Preheat grill pan or grill to medium-high heat. Add Canadian bacon to the skillet and put on the lid. Warm bacon and caramelize it at the edges, 1 to 2 minutes per side. Remove to a piece of foil. Fold foil over loosely to keep warm. Combine chicken, poultry seasoning and shallot. Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, 3/4 to 1 inch thick. Place on hot grill pan or in skillet. Cook 5 minutes per side, until chicken is cooked through. Top patties with reserved Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit the burger. Cover loosely with tin foil. Turn off pan and let cheese met, about 2 minutes. Combine mayonnaise, mustard, and tarragon. Slather bun tops with sauce. Place Cordon Bleu burgers on bun bottoms and top with lettuce and tomato.
Meanwhile, combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayonnaise and mustard. Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the burger with a slice of ham and another slice of cheese. Place the tops on the burgers, then wrap them in foil and place them on the grill. Using a heavy pan or a brick wrapped in foil, press down on the burgers for about 30 seconds to 1 minutes. Lower the lid on the grill and continue grilling for 1 to 2 minutes, or until the cheese has melted and the bun has become pressed and firm. CORDON BLEU BURGER Makes 4 Burgers 2 t. olive oil, plus more for drizzling. 4 slices Canadian bacon 2 lbs. ground chicken 2 t. poultry seasoning 2 t. salt and pepper 1 shallot, finely chopped 4 slices Swiss cheese 2/3 cup mayonnaise 3 round T. Dijon mustard 4 Kaiser rolls, split and toasted 1 T. fresh tarragon 8 leaves leaf lettuce 1 vine-ripe tomato, thinly sliced
LAMB BURGERS Makes 6 Burgers 1/2 cup plain dried breadcrumbs 1/4 cup chopped fresh flat-leaf Italian parsley 1 large egg, lightly beaten 2 T. whole milk 1/2 cup grated Parmesan cheese 3/4 t. salt 3/4 t. freshly ground black pepper 6 large slices prosciutto, sliced medium thin 76