Cheddar, Chive & Dijon Chicken Burgers

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.