Chicken Cordon Bleu Burger

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.

From EatingWell: May/June 2011
Yield: 4 servings
Active Time: 35
Total Time: 35


  1. 1/4 cup low-fat mayonnaise
  2. 1 teaspoon Dijon mustard
  3. 5 tablespoons finely chopped shallot, divided
  4. 1 1/2 teaspoons finely chopped fresh thyme, divided
  5. 1 pound ground chicken
  6. 1/3 cup finely diced ham
  7. 1/4 teaspoon salt
  8. 1/4 teaspoon freshly ground pepper
  9. 4 slices Swiss cheese
  10. 8 small slices pumpernickel bread or 4 large slices, cut in half, toasted
  11. 12 large leaves spinach, tough stems removed


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

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).

1 Carbohydrate Serving

Exchanges: 1 starch, 4 lean meat, 1 fat