Friday, June 5, 2009

PostHeaderIcon Recipe Friday: Chicken Burgers with Parsley Dijon Aioli

For the Dijon Aioli:
  • 1/2 cup lightly packed baby arugula
  • 1/2 cup lightly packed fresh flat-leaf parsley
  • 2 teaspoons chopped fresh chives
  • 1 small garlic clove, coarsely chopped
  • 1/4 cup mayonnaise
  • 1/2 cup lowfat plain yogurt
  • 1 tablespoon dijon mustard
  • 1 teaspoon white wine vinegar
  • 1 teaspoon lemon zest
  • Salt and freshly ground black pepper

Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer the aioli to a medium bowl. Season with salt and pepper. Refrigerate until ready to build the burgers.

For the burgers:

  • 1 1/2 lbs ground white meat chicken
  • 3 tablespoons milk
  • 1/2 cup unseasoned bread crumbs
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper
  • 4 slices brie cheese
  • 1 cup arugula
  • 4 kaiser rolls

In a large bowl, mix chicken with milk and bread crumbs. Form into 4 oz. balls and press to make the patties. Prior to grilling, brush each side with olive oil and sprinkle with salt & pepper.

Place burgers on the grill and cook for about 7 minutes on each side. Remove from grill and allow to rest for a few minutes.

To assemble the burgers:

First, brush the buns with olive oil and toast. Spread aioli on bottom bun, add arugula, then chicken burger, another dollup of aioli, then brie and top bun. Serve.

Suggested sides:

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