Ingredients
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2 lbs ground chicken
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1 tablespoon poultry seasoning, a palm full
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2 shallots, finely chopped
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2 tablespoons Dijon mustard
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5 button mushrooms, stems removed, finely chopped
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1/4 lb havarti with dill (cut into 1/4-inch dice)
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salt and pepper
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extra virgin olive oil, for drizzling, plus a couple tablespoons
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1 cup sour cream
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3 -4 tablespoons fresh dill, chopped (can be snipped with kitchen scissors)
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3 -4 tablespoons capers, drained run your knife through them once
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1 seedless cucumber, cut in 1/2 lengthwise, then sliced into half moons
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1 small red onion, peeled and sliced
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3 plum tomatoes, seeded then thinly sliced
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1 lb Baby Spinach
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2 -3 tablespoons white wine vinegar
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4 crusty poppy seed rolls or 4 buns, of your choice
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2 large radishes, thinly sliced
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gourmet potato chips (such as Terra Chips Onion and Herb Yukon Gold or blue potato chips)
Instructions
- Combine ground chicken, poultry seasoning, chopped shallots, Dijon mustard, chopped mushroom, diced Havarti, salt and pepper, and a drizzle of extra-virgin olive oil. Mix thoroughly.
- Preheat skillet over medium-high heat.
- Separate meat into four equal portions and form into 1" thick patties.
- Drizzle extra-virgin olive oil over patties and place them in the hot skillet. Cook 6 minutes on each side.
- Meanwhile, in a small mixing bowl, combine sour cream, dill and capers; then season with salt and pepper.
- In a salad bowl combine cucumbers, half the red onion, tomatoes and 3/4 of the spinach. Dress salad with white wine vinegar, salt and pepper then drizzle with a couple tablespoons olive oil to coat lightly and evenly. Toss to combine and adjust salt and pepper, to your taste.
- Split rolls or buns. Place burgers on the bun bottoms. Top with sliced radishes, baby spinach and a heaping spoonful of herb-caper dressing slathered across bun tops.
- Add remaining sauce to salad and toss.
- Fancy chips finish the plate.