Yield: 4 Servings
|¼ cup||Sour cream|
|2 tablespoons||Dijon mustard|
|1 pounds||Ground chicken|
|1||Egg, lightly beaten|
|1 cup||Fresh whole-wheat bread crumbs|
|½ cup||Chopped scallions|
|¼ cup||Chopped fresh dill, or 2 ts. dried|
|¼ teaspoon||Freshly ground pepper|
|4||Thick slices of whole-wheat bread|
|4||Leaves of red leaf lettuce|
Prepare a medium-hot fire in a grill. Lightly oil grill rack or coat with nonstick vegetable spray.
In a small bowl, stir together sour cream, mayonnaise, and 1 tablespoon of mustard. Cover mustard sauce and refrigerate. In a mixing bowl, combine chicken, egg, bread crumbs, scallions, dill, salt, pepper, and remaining 1 tablespoon mustard. Mix with your hands to blend well. Form into 4 patties, each about 3 inches in diameter.
Grill chicken patties, turning once, until white throughout but still juicy, about 12 to 15 minutes. About 2 minutes before chicken is done, grill bread, turning once until lightly toasted.
To serve, spread mustard sauce on toast. Add lettuce and then burgers.
Serves: 4 Typed in MMFormat by cjhartlin@... Source: Cookbook Digest Sep/Oct 97.
Posted to MM-Recipes Digest V4 #257 by "Cindy Hartlin" <CJHARTLIN@...> on Sep 30, 97