Danish Burgers With Herb Caper Sauce And A Mod Salad
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
62
Spice
53
Sweetness
55
Sourness
52
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
910 g
Ground Chicken2 tbsps
Dijon Mustard1
Salt1 cup
Sour Cream1 small
Red Onion (peeled and sliced)3 tbsps
White Wine Vinegar2 large
Radishes (thinly sliced)Directions:
1
Combine ground chicken, poultry seasoning, chopped shallots, Dijon mustard, chopped mushroom, diced Havarti, salt and pepper, and a drizzle of extra-virgin olive oil
2
Mix thoroughly
3
Score the meat with your hand marking 4 equal portions
4
Form each portion into large 1-inch thick patties
5
Preheat a non stick skillet over medium-high heat
6
Drizzle extra-virgin olive oil over the patties and place them in the hot skillet
7
Cook 6 minutes per side until the patties are firm to the touch and cooked through
8
While the burgers are cooking prepare the herb caper sauce and mod salad
9
In a small bowl, combine the sour cream, chopped dill and capers then season with salt and pepper
10
In a salad bowl combine the cucumbers, half of the red onion, plum tomatoes and 3/4 sack of baby spinach
11
Dress the salad with white wine vinegar, salt and pepper then drizzle with a couple tablespoons extra-virgin olive oil to coat the salad lightly and evenly
12
Toss to combine and adjust salt and pepper, to your taste
13
Split the rolls or buns
14
Place the burgers on the bun bottoms
15
Top with sliced radishes, baby spinach and a heaping spoonful of herb-caper dressing slathered across the bun tops
16
Add remaining sauce into the salad and combine to give your salad a creamy finish
17
Fancy chips finish the plate
18
* TIDBIT The colder the semi-soft Havarti with dill cheese is the easier it will be to dice it
19
Pop the cheese in the freezer while you prep everything else
20
Because of the fat content of the cheese, just 10 minutes in a deep freeze makes the dicing a real breeze!