Chicken Cordon Bleu Burger

3.9 (19)
Chicken Cordon Bleu Burger

The classic flavors of Chicken Cordon Bleu—ham, Swiss cheese and thyme—inspired this easy chicken burger. We like using regular ground chicken, which is a blend of thigh and drumstick meat, to help keep this burger juicy, but feel free to use 100% ground chicken breast if you’d like a leaner burger. You’ll cut 20 calories and 1 gram saturated fat. Serve with roasted broccoli.

Yield: 4 servings
Active Time: 35
Total Time: 35

Ingredients

  • 1/4 cup low-fat mayonnaise
  • 1 teaspoon Dijon mustard
  • 5 tablespoons finely chopped shallot, divided
  • 1 1/2 teaspoons finely chopped fresh thyme, divided
  • 1 pound ground chicken
  • 1/3 cup finely diced ham
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 slices Swiss cheese
  • 8 small slices pumpernickel bread or 4 large slices, cut in half, toasted
  • 12 large leaves spinach, tough stems removed

Preparation

  1. Preheat grill to medium-high (or see Stovetop Variation).
  2. Combine mayonnaise, mustard, 1 tablespoon shallot and 1/2 teaspoon thyme in a small bowl. Set aside.
  3. Place the remaining 4 tablespoons shallot, remaining 1 teaspoon thyme, chicken, ham, salt and pepper in a medium bowl. Gently combine without overmixing. Form into 4 patties, about 3/4 inch thick.
  4. Oil the grill rack (see Tip). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165°F, 4 to 5 minutes per side. Top each burger with cheese and cook until melted, 1 to 2 minutes.
  5. Assemble the burgers on toasted bread with the herb mayonnaise and spinach.

Tips & Notes

  • Make Ahead Tip: Prepare herb mayonnaise (Step 2) and refrigerate for up to 1 day.
  • Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
  • Stovetop Variation: Coat a nonstick pan, preferably cast-iron (or a grill pan), with cooking spray and heat over medium-high heat for 1 to 2 minutes. Add burgers, reduce heat to medium and cook, turning once, until an instant-read thermometer registers 155°F (for pork and bison) or 165° (for beef or chicken), 4 to 5 minutes per side.

Nutrition

Nutrition Per Serving

calories 350
fat 17 g (6 g sat, 6 g mono)
cholesterol 119 mg
carbohydrates 20 g
protein 29 g
fiber 3 g
sodium 722 mg
potassium 910 mg

Nutrition Bonus Vitamin A (63% daily value), Potassium (26% dv), Folate (25% dv), Vitamin C (23% dv), Zinc (21% dv), Calcium & Magnesium (18% dv), Iron (16% dv).

Carbohydrate Serving 1

Exchanges 1 starch, 4 lean meat, 1 fat

From EatingWell May/June 2011