1 tbsp olive oil
1 tbsp brown sugar
1 tsp balsamic vinegar
1 lb. raw ground chicken
1 egg, lightly beaten
1/3 cup breadcrumbs
2 tbsp freshly chopped parsley (or 1 tbsp dried)
1 tsp minced garlic
1/4 tsp salt
1/8 tsp black pepper
1 large California Avocado, pitted and sliced
5 strips thick cut bacon, cooked crisp
5 (1oz) slices white sharp cheddar cheese, cut into quarters
10 soft rolls (Hawaiian Rolls)
Start by caramelizing your onions. Heat the 1 tablespoon of olive oil over medium heat and add your diced onion. Stir occasionally, letting the onion soften and turn a golden brown (about 5 minutes). Add the brown sugar and balsamic vinegar to the pan and stir to coat the onions, letting them caramelize even further (about 2 minutes). Remove pan from heat. Meanwhile, combine the ground chicken, egg, breadcrumbs, parsley, garlic, salt and pepper in a large bowl. Add the caramelized onions and mix completely. If the mixture is too sticky add more breadcrumbs. Form the chicken mixture into 10 equal size mini-patties. Grill the patties over medium high heat for 3 to 5 minutes per side, or bake on a lightly greased baking sheet in a 400 degree F oven for 10 minutes, flipping over half way. Top each chicken patty with 1/4 slice of cheese, followed by two small pieces of cooked bacon and another 1/4 slice of cheese. Let the cheese melt and then serve on top of sliced California Avocado on a soft roll.