-
1
Cook the bacon in a large nonstick skillet over medium-high heat until it is crisp.
-
2
While the bacon cooks, in a large bowl combine the ground chicken, garlic, onion, parsley, dill havarti chunks, poultry seasoning, the zest and juice of 1/2 lemon, salt, and pepper.
-
3
Divide the mixture into 4 equal mounds, then form the meat into large, thin patties, about 1 inch thick.
-
4
Drizzle them with vegetable oil to coat.
-
5
Remove the crispy bacon from the skillet to a paper-towel-lined plate and reserve.
-
6
Wipe the excess grease from the skillet and return it to the cooktop over medium-high heat, add the burgers to the skillet, and cook them for 5 to 6 minutes on each side, or until they are cooked through.
-
7
While the burgers are cooking, put together the scallion sticks.
-
8
Heat 1 1/2 inches of the vegetable oil in a deep-sided skillet over medium heat.
-
9
In a wide mixing bowl, combine the buttermilk, paprika, and the zest of the remaining 1 1/2 lemons.
-
10
Place the flour in a second wide mixing bowl.
-
11
Before you go at it, take one of the scallions and hold it up next to the skillet containing the heating oil.
-
12
If needed, trim off some of the green tops to allow it to fit in the skillet easily.
-
13
Line a plate with a few paper towels and set it near the stovetop.
-
14
Add a 1-inch cube of bread to the hot oil.
-
15
If it turns deep golden brown in color after a count of 40, the oil is ready.
-
16
If the bread cube browns too quickly, turn down the heat and wait a few minutes for it to cool.
-
17
Working in 2 to 3 batches, dip some of the scallions in the buttermilk, then into the flour, coating thoroughly.
-
18
Put them back into the buttermilk and then into the flour again.
-
19
Fry the coated scallions into the hot oil for about 1 minute on each side, or until golden brown.
-
20
Transfer to the paper-towel-lined plate and immediately season them with a little salt.
-
21
Repeat the process until all the scallion sticks are fried up.
-
22
Toast the English muffins and slather both sides with the Ranch dressing.
-
23
Arrange the cooked Ranch burgers on the English muffin bottoms, top each burger with 2 slices of the crispy bacon and 2 slices of tomato, and finish them with the English muffin tops.
-
24
Serve them alongside the crispy scallion sticks.
