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Chicken Cordon Bleu Burger

http://www.eatingwell.com/recipes/cordon_bleu_burger.html

From EatingWell:  May/June 2011

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.

4 servings | Active Time: 35 Minutes | Total Time: 35 Minutes

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.

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

1 Carbohydrate Serving

Exchanges: 1 starch, 4 lean meat, 1 fat

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.