2 lbs. ground chicken
1 tablespoon poultry seasoning
2 shallots, finely chopped
2 tablespoons Dijon mustard
5 button mushrooms, stems removed, finely chopped
6oz. Havarti with dill cheese
Salt and pepper
Extra-virgin olive oil
2 5oz cartons of non-fat plain Greek style yogurt!
4 tablespoons capers, drained -
1 small red onion, peeled & sliced thinly
3 plum (also called Roma) tomatoes, sliced
1 lbs sack washed baby spinach
3 tbs white wine balsamic vinegar
4 fancy multi-grain rolls or buns of choice
The Havarti with dill cheese will be found by the deli – not with the other cheeses! Stick it in the freezer for about 10 minutes. This makes it so much easier to work with. Spray both sides of your grater with cooking spray first. Then use the large holes being careful that you only grate the cheese and not your fingers! You will be amazed at what a big pile this makes. Divide it by half. Half for the burgers and half for the salad.
BTW You need one of these!
It is designed for the end to rest on the cutting board while you rock the back part of it up and down to chop. Also push the food under the knife with your knuckles not the tips of your fingers! And DO NOT speed through this or you will lose flesh and no one wants to eat your blood.
Mince the mushrooms. Mince just means to chop into tiny pieces!
Press your thumb down into the center just enough to make a nice dent in the middle. This will give you a flat patty when cooked and not a meatball!
Use a medium bowl to mix the drained capers into the yogurt. Taste it and add maybe a touch of mustard or pepper if you like. Slave tried a half teaspoon of sugar to offset the bitterness of the capers. But You adjust to Your tastes. You can chose to do this the night before to really combine the taste! This also makes a great dipping sauce! Just seal and refrigerate.
In a salad bowl combine the cucumbers, sliced onion, tomatoes and cheese into about ¾ of the sack of washed baby spinach. Dress the salad with white wine balsamic vinegar, then drizzle with a couple tablespoons extra-virgin olive oil to coat the salad lightly and evenly. Toss to combine.