Danish Burgers with Herb Caper Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pounds ground chicken
1 tablespoon poultry seasoning
2 shallots, finely chopped
2 tablespoons Dijon mustard
1/4 pound Havarti with dill cheese, cut into 1/4-inch dice*
Salt and pepper
Extra-virgin olive oil, for drizzling
1 cup sour cream
3 to 4 tablespoons fresh dill, chopped
3 to 4 tablespoons capers, drained and chopped
1 small red onion, peeled and sliced
1 tomato, thinly sliced
1 pound sack washed baby spinach
4 crusty poppy seed rolls or other burger buns of choice
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Directions: |
Directions:Combine ground chicken, poultry seasoning, chopped shallots, Dijon mustard, 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. Preheat a non stick skillet over medium-high heat. Drizzle extra-virgin olive oil 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. While the burgers are cooking prepare the herb caper sauce. In a small bowl, combine the sour cream, chopped dill and capers then season with salt and pepper. Split the rolls or buns. Place the burgers on the bun bottoms. Top with tomatoes, onion and baby spinach and a heaping spoonful of herb-caper dressing slathered across the bun tops. Serves 4.
The colder the semi-soft Havarti with dill cheese is the easier it will be to dice it. Pop the cheese in the freezer while you prep everything else. Because of the fat content of the cheese, just 10 minutes in a deep freeze makes the dicing a real breeze! |
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Personal
Notes: |
Personal
Notes: These are the best "burgers". For simplicity's sake, I pared the recipe down to what works best for me. Poor Rachael Ray would probably have a fit!
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