Danish Burgers with Herb Sauce and Salad
Jennifer Silvis
ingredients
- 2 pounds ground chicken
- 1 tablespoon poultry seasoning
- 2 shallots, finely choppped
- 2 tablespoons Dijon mustard
- 5 button mushrooms, stems removed, finely chopped
- 1/4 pound Havarti with dill cheese
- salt and pepper
- EVOO, for drizzling, plus a couple tbs
- 1 cup sour cream
- 3 to 4 tablespoons fresh dill
- 1 seedless cucumber
- 1 small red onion, peeled thinly sliced
- 3 plum tomatoes, seeded & thinly sliced
- 1 pound sack washed baby spinach
- 2 to 3 tablespoons white wine vinegar
- 4 rolls
directions
- 1
Combine ground chicken, poultry seasoning, chopped shallots, Dijon mustard, chopped mushhroom, 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.
- 2
Pre-heat a non-stick skillet over md-high heat. Drizzle EVOO 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.
- 3
While the burgers are cooking prepare the herb sauce and salad. In a small bowl, combine the sour cream and chopped dill then season with salt and pepper.
Source: Jennifer Silvis
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews