Chicken Cordon Bleu Burger

Chicken Cordon Bleu Burger

0 Reviews
From: EatingWell Magazine, 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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • ¼ cup low-fat mayonnaise
  • 1 teaspoon Dijon mustard
  • 5 tablespoons finely chopped shallot, divided
  • 1½ teaspoons finely chopped fresh thyme, divided
  • 1 pound ground chicken
  • ⅓ cup finely diced ham
  • ¼ teaspoon salt
  • ¼ 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

  • Active

  • Ready In

  1. Preheat grill to medium-high (or see Stovetop Variation).
  2. Combine mayonnaise, mustard, 1 tablespoon shallot and ½ 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 ¾ 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.
  • Make Ahead Tip: Prepare herb mayonnaise (Step 2) and refrigerate for up to 1 day.
  • 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.
  • 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.)

Nutrition information

  • Per serving: 350 calories; 17.0 g fat(6.0 g sat); 3.0 g fiber; 20.0 g carbohydrates; 29.0 g protein; 101.0 mcg folate; 119 mg cholesterol; 1.0 g sugars; 1.0 g added sugars; 3126.0 IU vitamin A; 14.0 mg vitamin C; 175.0 mg calcium; 3.0 mg iron; 685 mg sodium; 910.0 mg potassium
  • Nutrition Bonus: Vitamin A (63% daily value), Folate (25% dv), Vitamin C (23% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 4 lean meat, 1 fat

Reviews 0

More You'll Love