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Cheddar, Chive & Dijon Chicken Burgers
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Description
This burger is so creamy and rich, you’ll think you’re cheating on your diet! This is an ultra savory chicken burger, laced with cheddar, chives and dijon mustard, topped with my own version of a “special sauce.”
Try the leftover sauce drizzled over cold salmon! Yum!
Ingredients
- FOR THE BURGER:
- 2 pounds Ground Chicken
- 2 Tablespoons Grill Seasoning For Chicken
- 1 cup Shredded Fat Free Cheddar Cheese*
- ½ Tablespoons Chopped Fresh Chives
- 8 whole White Mushrooms, Finely Diced
- 1 teaspoon Dried Thyme
- 1 Tablespoon Plus One Teaspoon Dijon Mustard
- 6 whole Whole Grain Hamburger Buns
- Optional Burger Toppings: Green Leaf Lettuce And The Below; Or Your Favorite Toppings
- _____
- FOR THE DIJON-CAPER MAYO:
- 4 Tablespoons Canola Oil Mayonnaise
- 2 Tablespoons Dijon Mustard
- 1 Tablespoon Capers
- _____
- FOR THE WORCESTERSHIRE ONIONS:
- 1 Tablespoon Olive Oil
- 2 Tablespoons Butter
- 1 whole Large Red Onion, Sliced Wafer Thin
- 3 dashes Worcestershire Sauce
Preparation
In a large mixing bowl, combine all of the burger ingredients (well, except the buns and the toppings). Divide into six 1/3 pound patties. Grill over open flame for about ten minutes on each side, turning once, until internal temperature reaches 160° and juices run clear.
Serve on buns with lettuce, Dijon-Caper Mayo and Worcestershire Red Onions.
For the Dijon-Caper Mayo: Mix all of the mayo ingredients. Chill before serving. Refrigerate leftovers in a covered container for up to a week.
For the Worcestershire Red Onions: Add olive oil and butter to medium skillet. Saute onions over low heat until they are softened and nicely caramelized. Add Worcestershire sauce. Stir and serve.
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