This juicy chicken burger is spiked with chives, lemon juice, and Dijon mustard to help build flavor right into the patty.

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Ingredients

Ingredient Checklist
For Garnish

Directions

Instructions Checklist
  • Preheat outdoor grill (or grill pan, if cooking indoors) to medium-high heat.

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  • 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.

Reviews (2)

70 Ratings
  • 5 star values: 12
  • 4 star values: 20
  • 3 star values: 24
  • 2 star values: 10
  • 1 star values: 4
Rating: Unrated
07/29/2012
Made these burgers to take to a friend's family. She has cancer and is unable to cook. Our company has a volunteer garden, so I cut thyme, rosemary, and chives to add into the mix. Used dry bread crumbs because all I had on hand and added an egg as binder. They seemed to hold together well when I pattied them...so will keep super cold until grill time. All the "extras" came from the farmers market except buns...I made ciabatta rolls to hold in the goodness.
Rating: 4 stars
02/03/2012
These were delicious and easy to make--And they tasted a lot better than a turkey burger! We used gruyere instead of fontina cheese, and it was delicious. Do NOT make the baked potato poppers that are featured on the same episode--We made them and they were awful!