Description[]
Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM
Lemon and dill add a clean, refreshing note to these ground chicken burgers. Although lower in fat than those made with ground beef, these burgers are certainly not lacking in flavor. Havarti cheese added in the final minutes of grilling melts to make a delectable topping and pairs well with a garnish of juicy tomato slices and crunchy romaine lettuce.
Ingredients[]
- 1 pound ground chicken or turkey (preferably both white and dark meat, which will keep the burgers moist during grilling)
- ½ cup finely chopped yellow onion
- 2 tablespoons chopped fresh dill
- 1½ tablespoons fresh lemon juice
- 1½ teaspoons grated lemon zest
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Vegetable oil for oiling grill rack
- 4 ounces thinly sliced plain Havarti cheese
- 4 good-quality hamburger buns, lightly toasted
- 1 large ripe medium tomato, cut into 4 slices
- Red leaf or romaine lettuce for garnish
Directions[]
- Combine ground chicken, onion, dill, lemon juice and zest, salt, and pepper in a large bowl, and mix well with a spoon.
- Divide into 4 equal portions and shape into patties about ½ inch thick.
- Cover with plastic wrap and refrigerate to firm, at least 1 hour.
- When ready to cook, oil a grill rack and arrange 4 to 5 inches from heat source.
- Prepare grill for a hot fire (high temperature).
- Grill burgers until completely cooked through and juices run clear when pierced with a sharp knife, about 5 minutes per side. (Internal temperature should be 165 degrees F.)
- Top each burger with a slice of cheese and cook 1 minute more, or until cheese melts.
- Arrange burgers on bottoms of toasted buns, and top with sliced tomatoes and lettuce.
- Cover with tops of buns and serve immediately.
YIELD: SERVES 4