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Steak Seasoning, Calgary

A hearty combination of spices including pepper, sea salt and garlic use for grilling red meats.

Size

	1.5 LB JAR	$9.80
	7 LB TUB	$37.08
	30 LB CUBE	$121.84

* Prices are subject to change without notice.

Chicken Cordon Bleu Burgers

2 tsp Vegetable or olive oil, plus more for drizzling
4 slices Canadian bacon
2 lbs Ground chicken breast
2 tsp Paprika, Smoked Sweet
2 tsp Poultry Seasoning
2 tsp Steak Seasoning, Calgary
1 Shallot, finely chopped
4 Deli slices Swiss cheese
2/3 c Mayonnaise or reduced fat mayonnaise
3 rounded Tbsp Dijon mustard
2 Tbsp Freshly chopped tarragon leaves, 4 sprigs
4 Kaiser rolls or sandwich size sour dough English muffins, split and toasted
8 Leaves leaf lettuce
1 Vine ripe tomato, thinly sliced
Preheat grill pan, nonstick griddle, large nonstick skillet or table top electric grill to medium high heat.
Add 2 Tbsp of oil and Canadian bacon. Warm bacon and caramelize it at edges, 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm.
Combine chicken, paprika, poultry seasoning, grill seasoning, 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. Drizzle patties with oil and place on hot grill pan, griddle or in skillet. Cook 5 minutes on each side, until chicken is cooked through.
Top patties with reserved cooked 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 melt, 2 minutes.
Combine mayonnaise, mustard, tarragon. Slather bun tops or English tops with sauce. Place Cordon Bleu burgers on bun bottoms and top with lettuce and tomato. Put bun or muffin tops in place. Serve with oven fries.

R.L. Schreiber, Inc. (800) 624-8777