Chicken Cordon Bleu Burger

The classic flavors of Chicken Cordon Bleu—ham, Swiss cheese and thyme—inspired this easy chicken burger. We like using regular ground chicken, to help keep this burger juicy. 

Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Serves 4 | Ready in 30 minutes!

Ingredients:
¼ cup low-fat mayonnaise
1 teaspoon Dijon mustard
5 tablespoons finely chopped shallot
1 ½ teaspoon finely chopped fresh thyme
1 pound ground chicken
¼ cup of finely diced ham
¼ teaspoon salt
¼ teaspoon freshly ground pepper 
4 slices Swiss cheese
8 slices pumpernickel bread
12 Spinach leaves

 
Directions:
1. Preheat grill to medium-high (or see stovetop variation*).
2. Combine mayonnaise, mustard, 1 tablespoon shallot and ½ teaspoon thyme in a small bowl. Set aside.
3. Place the remaining 4 tablespoons shallot, remaining 1 teaspoon thyme, chicken, ham, salt and pepper in a medium bowl. 
4. Gently combine without over mixing. Form into 4 patties, about ¾ inch thick.
5. Oil the grill rack (see Tip above). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165°F, usually 4 to 5 minutes per side.
6. Top each burger with cheese and cook until melted, 1 to 2 minutes.
7. Assemble the burgers on toasted pumpernickel bread with the herb mayonnaise and spinach. Serve with roasted broccoli and bean sprouts.

*Stovetop Variation: Coat a nonstick pan, preferably cast-iron (or a grill pan), with cooking spray and heat over medium-high heat for 1 to 2 minutes. Add burgers, reduce heat to medium and cook, turning once, until an instant-read thermometer registers 165°F, usually 4 to 5 minutes per side.

Nutritional Analysis:  1 burger = 350 calories; 17 g fat (6 g sat, 6 g mono); 119 mg cholesterol; 20 g carbohydrate; 29 g protein; 3 g fiber; 722 mg sodium; 910 mg potassium; 1 g added sugars, Vitamin A (63% dv), Potassium (26% dv), Folate (25% dv), Vitamin C (23% dv), Zinc (21% dv), Calcium & Magnesium (18% dv), Iron (16% dv).

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