Unlike many of the other recipes I’ve added to this site, I do try to find ones that fit a healthier lifestyle, such as these Chicken Chive Burgers. It was SUCH A NICE DAY, 50 degrees outside – smelled like Spring, that we wanted to fire up the grill. I enjoy making Chicken Burgers in the summer; they’re light, flavorful and the prep time is minimal.
The original recipe came from the Today Show in 2013. You may think I post often, I do, using their recipes. We all know when you see someone’s face whether they like it or not. THAT’S the recipe you want to serve to others. The segment isn’t contrived, the hosts all eat it and I don’t think Al Roker could fake liking something.
The technique for new home cooks is using the reamer to juice the lemon while straining the seeds. To soften the lemon up just roll it on the counter or cutting board. Slice it in half, and over a strainer sitting on a small prep bowl, place the reamer in the middle of the lemon. Then twist one way, then the other, repeating the motion till all the juice is out of the lemon half. Repeat on the other half. In a large lemon you will achieve at least 4 tablespoons of fresh lemon juice. I prefer a wooden reamer instead of the ceramic. The wood feels more natural and doesn’t slip.
I’ve watched the TV chef’s squeeze a lemon into their dishes without measuring, getting sticky lemon juice all over their hands, and hopefully catching all the seeds. Lemon has a very distinct taste and can be overwhelming. Not measuring will really challenge the success of your burger. I’d rather just juice and measure.
It’s unusual that this dish doesn’t have an egg in it for binding. The ground chicken is rather juicy, and the bread crumbs do a good job of keeping it all together.
A little info on Dijon mustard, try Maille Dijon original mustard just for grins. The Maille Dijon is smoother and less acidic while still giving you the Dijon taste without being overbearing. IMHO, I prefer Maille over the others on the market. Finally, you can find it in most major supermarkets. They must of heard me.
Printable format 2016 LTC Chicken Chive Burgers
- 1 1/2 pounds of ground chicken
- 1 t Kosher salt
- 1/4 t freshly ground black pepper
- 1 t Dijon mustard
- 1/3 cup bread crumbs
- 1 large lemon, juiced (Juiced it makes 4 Tablespoons, you only need 2)
- 2 scallions, sliced
- 4 slices Fontina cheese (optional)
Preheat the grill. In a medium sized bowl, combine the chicken, salt, pepper, Dijon mustard, bread crumbs, juice, and scallions. Form into four burger patties. Grill the patties flipping once, until the juices run clear (about 8 to 10 minutes). Top them with the Fontina and allow to melt.