Chicken Chive Burger
Makes 4 Burgers
This burger—a healthy homage to New York City’s premier fast-food joint, Shake Shack—is made from ground chicken that’s spiked with chives, lemon juice, bread crumbs, and Dijon mustard to build a flavorful, juicy burger. For a completely healthy menu, add Potato Poppers (baked, not fried) and a Strawberry Buttermilk Shake (buttermilk and sorbet replace ice cream).
INGREDIENTS
- 1 1/2 pounds ground light and dark meat chicken
- 1 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon Dijon mustard
- 1/3 cup fresh breadcrumbs
- 2 tablespoons lemon juice
- 2 tablespoons chives, chopped
- 4 slices fontina cheese (optional)
- 4 whole-wheat hamburger buns
FOR GARNISH
- Sliced tomato
- Sliced red onion
- Lettuce
- Mayonnaise
- Dijon mustard
- Pickles
DIRECTIONS
- Preheat outdoor grill (or grill pan, if cooking indoors) to medium-high heat.
- In a large bowl, combine chicken, salt, pepper, mustard, breadcrumbs, lemon juice, and chives and form into four 6-ounce patties.
- Grill patties 8-10 minutes, flipping once, until juices run clear (160 degrees on a meat thermometer). Top patties with cheese during last minute of cooking and cover grill (or grill pan) to melt.
- Lightly grill cut side of buns if desired. Serve with optional garnishes.
cook's note
BURGER
I was never a burger eater until the retro-inspired burger joints raised the bar with better ingredients and clever combinations. One important basic idea drives the re-creation of my favorite home versions, regardless of what type of burger I’m making: the relationship between burger and bun. First, the burger patty type is determined: choose beef (and what cut or combination of cuts), chicken, salmon, or tuna; keeping in mind the patty’s thickness and width, the cooking method, and the seasoning, the bun choice follows—size, texture, softness, crustiness, toastiness, and coating. Whether or not there are condiments available to adorn said burger, it should stand on its own two feet as burger and bun!
I was never a burger eater until the retro-inspired burger joints raised the bar with better ingredients and clever combinations. One important basic idea drives the re-creation of my favorite home versions, regardless of what type of burger I’m making: the relationship between burger and bun. First, the burger patty type is determined: choose beef (and what cut or combination of cuts), chicken, salmon, or tuna; keeping in mind the patty’s thickness and width, the cooking method, and the seasoning, the bun choice follows—size, texture, softness, crustiness, toastiness, and coating. Whether or not there are condiments available to adorn said burger, it should stand on its own two feet as burger and bun!
pantry
Need help with the ingredients? Check our pantry list:
Photo by Jonathan Lovekin