Now mix in (being careful not to over mix) the blue cheese, salt, pepper, Dijon mustard and Worcestershire sauce.
Form the chicken into 4 (6-ounce) patties. Drizzle with olive oil and season with sea salt and pepper on both sides. Grill the burgers on medium high heat until golden brown on both sides and cook completely through, about 5 minutes per side.
1 cup finely shredded romaine lettuce
1 tablespoons red wine vinegar
3 tablespoons olive oil
Sea salt and freshly ground black pepper
Place lettuce in a small bowl. Add red wine vinegar, olive oil, sea salt and pepper. Toss.
1 large ripe tomato, cut into 4 slices
1 ripe avocado, peeled, pitted and cut into 8 slices
4 large Buns
Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon, and some of the dressed romaine lettuce. Cover each burger with the bun tops and serve.