Dilled chicken burgers
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Sour cream |
| 2 | tablespoons | Mayonnaise |
| 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 |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
| 4 | Thick slices of whole-wheat bread | |
| 4 | Leaves of red leaf lettuce | |
Directions
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