Ingredients
- 2 pounds ground chicken
- 1 tablespoon poultry seasoning, a palm full
- 2 shallots, finely chopped
- 2 tablespoons Dijon mustard
- 5 button mushrooms, stems removed, finely chopped
- 1/4 pound Havarti with dill cheese, cut into 1/4-inch dice*
- Salt and pepper
- Extra-virgin olive oil, for drizzling, plus a couple tablespoons
- 1 cup sour cream
- 3 to 4 tablespoons fresh dill, chopped or snipped with kitchen scissors
- 3 to 4 tablespoons capers, drained - run your knife through them once
- 1 seedless cucumber, cut in 1/2 lengthwise, then sliced into half moons
- 1 small red onion, peeled and sliced
- 3 plum tomatoes, seeded then thinly sliced
- 1 pound sack washed baby spinach
- 2 to 3 tablespoons white wine vinegar
- 4 crusty poppy seed rolls or other burger buns of choice
- 2 large radishes, thinly sliced
- 1 sack gourmet potato chips, such as Terra Chips Onion and Herb Yukon Gold or Blue Potato chips
Directions
Combine ground chicken, poultry seasoning, chopped shallots, Dijon mustard, chopped mushroom, diced Havarti, salt and pepper, and a drizzle of extra-virgin olive oil. Mix thoroughly. Score the meat with your hand marking 4 equal portions. Form each portion into large 1-inch thick patties.
Preheat a non stick skillet over medium-high heat. Drizzle extra-virgin olive oil over the patties and place them in the hot skillet. Cook 6 minutes per side until the patties are firm to the touch and cooked through.
While the burgers are cooking prepare the herb caper sauce and mod salad. In a small bowl, combine the sour cream, chopped dill and capers then season with salt and pepper.
In a salad bowl combine the cucumbers, half of the red onion, plum tomatoes and 3/4 sack of baby spinach. Dress the salad with white wine vinegar, salt and pepper then drizzle with a couple tablespoons extra-virgin olive oil to coat the salad lightly and evenly. Toss to combine and adjust salt and pepper, to your taste.
Split the rolls or buns. Place the burgers on the bun bottoms. Top with sliced radishes, baby spinach and a heaping spoonful of herb-caper dressing slathered across the bun tops. Add remaining sauce into the salad and combine to give your salad a creamy finish. Fancy chips finish the plate.
* TIDBIT
The colder the semi-soft Havarti with dill cheese is the easier it will be to dice it. Pop the cheese in the freezer while you prep everything else. Because of the fat content of the cheese, just 10 minutes in a deep freeze makes the dicing a real breeze!
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By laniwait
on December 12, 2011
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Mu husband "was" a pizza and burger guy; but now that he's tried this very delicious dish - he is hooked on healthier foods! The only thing I left out were the mushrooms (not a fave with everyone - the burgers were juicy, sauce was flavorful and the salad was fresh and tasty. This dish left you satisfied! :
By smilelio
Clifton, NJ
on February 23, 2011
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Delicious!!! Easy, tasty, healthy, and a fun meal to make mid week or for casual company on weekends. Sooo good! Well beyond my expectations. All I make is the burger... I don't need the salad. After a few times, I made a few changes to exactly the way I like it.
1. I don't like mushrooms, so instead, I used one finely diced zucchini per pound of chicken.
2. Instead of poultry seasoning, I used Adobo.
3. I used thin slices of muenster and a little dried dill instead of that cheese.
4. I put a small dash of mustard in the sauce, to tie the flavors together.
5. I caramelized some onions in a pan with and put them on top. So so so good.
MAKE THIS RECIPE! Moist, tasty, flavorful, guilt free. You will not be disappointed.
By lckeim02
Beautiful Colorado
on February 17, 2011
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I saw this show a few days back and I really wanted to try it out. So I decided to make it for my boyfreind. He loves alot of foods and has really good tastes for foods. So I made it exact to the recipe and I didn't think it was that great. I think that it was very plain and not very different. So I sauted up some mushrooms in red wine and butter. Placed those atop our burgers and that made all the difference. I really liked it with the mushrooms on top. The radishs were to crunchy for the burger. It was an oh k recipe!
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