Chicken Burgers

I'm beginning to think if a chicken burger doesn't have cilantro, avocado and jalapenos with it, it just isn't worth it. This recipe didn't change my mind.

D made it. I guess it was easy. We were originally going to use ground chicken but Kroger seemed to have a shortage of it in Atlanta this week (2 groceries = nada). So he made it according to the directions. He made it while I was driving home from work, so it took less than 70 minutes.

He said he thought cheese would be good, so we added Italian blend cheese. It turned out we had no Dijon.

The taste was bland. Although Dijon would have added flavor, in my opinion, a condiment shouldn't make or break a burger. Neither of us liked it, although it was better than the Greek burger.

We had with tater tots.

Chicken Burgers

Other Time: 26 minutes minutes
Yield: 4 servings

1 tablespoon capers, drained
2 shallots, trimmed and peeled
1 pound skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
4 whole-wheat hamburger buns
1/4 cup canola mayonnaise
4 green leaf lettuce leaves
8 plum tomato slices
2 tablespoons Dijon mustard

1. Combine first 5 ingredients in a food processor; process until finely ground. Divide chicken mixture into 4 equal portions; shape each into a 1/2-inch-thick patty. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 5 minutes on each side.

2. Place bottom half of each bun on a plate, and spread 1 tablespoon mayonnaise over each. Top each burger with 1 lettuce leaf, 1 patty, and 2 tomato slices. Spread 1 1/2 teaspoons mustard over each bun top, then top burgers.

CALORIES 335 ; FAT 9.2g (sat 1.1g,mono 3.9g,poly 3g); CHOLESTEROL 63mg; CALCIUM 69mg; CARBOHYDRATE 34.9g; SODIUM 764mg; PROTEIN 29.2g; FIBER 3.8g; IRON 2.8mg

Cooking Light, JANUARY 2011