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Old 04-07-2019, 08:18 PM
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Default Turkey Burgers, Rachel Ray's Danish

What makes these "Danish" is the use of Havarti cheese, I guess.

I have made the recipe as written in the past, and have loved it.

This time, I cut the recipe in half for 3 big burgers. I omitted the mushrooms and use shredded low-fat blend of Mexican cheeses instead of the Havarti. Still great.

Use Ken's low-fat Ranch dressing instead of sour cream, and used small whole wheat pitas.

Made a small bowl of salad, dressed it, and stuffed half of it in the pita pocket with the burger and more dressing. EXCELLENT! Ate the other half of the salad on the side.

Great meal.

Lee

Rachel Ray’s Danish Burgers https://www.foodnetwork.com/recipes/...recipe-1944037
Ingredients
2 pounds ground chicken
1 tablespoon poultry seasoning, a palm full
2 shallots, finely chopped
2 tablespoons Dijon mustard
5 button mushrooms, stems removed, finely chopped
1/4 pound Havarti with dill cheese, cut into 1/4-inch dice*
Salt and pepper
Extra-virgin olive oil, for drizzling, plus a couple tablespoons
1 cup sour cream
3 to 4 tablespoons fresh dill, chopped or snipped with kitchen scissors
3 to 4 tablespoons capers, drained - run your knife through them once
1 seedless cucumber, cut in 1/2 lengthwise, then sliced into half moons
1 small red onion, peeled and sliced
3 plum tomatoes, seeded then thinly sliced
1 pound sack washed baby spinach
2 to 3 tablespoons white wine vinegar
4 crusty poppy seed rolls or other burger buns of choice
2 large radishes, thinly sliced
1 sack gourmet potato chips, such as Terra Chips Onion and Herb Yukon Gold or Blue Potato chips

Directions
  • Combine ground chicken, poultry seasoning, chopped shallots, Dijon mustard, chopped mushroom, diced Havarti, salt and pepper, and a drizzle of extra-virgin olive oil. Mix thoroughly. Score the meat with your hand marking 4 equal portions. Form each portion into large 1-inch thick patties.
  • Preheat a non stick skillet over medium-high heat. Drizzle extra-virgin olive oil over the patties and place them in the hot skillet. Cook 6 minutes per side until the patties are firm to the touch and cooked through.
  • While the burgers are cooking prepare the herb caper sauce and mod salad. In a small bowl, combine the sour cream, chopped dill and capers then season with salt and pepper.
  • In a salad bowl combine the cucumbers, half of the red onion, plum tomatoes and 3/4 sack of baby spinach. 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. Toss to combine and adjust salt and pepper, to your taste.
  • Split the rolls or buns. Place the burgers on the bun bottoms. Top with sliced radishes, baby spinach and a heaping spoonful of herb-caper dressing slathered across the bun tops. Add remaining sauce into the salad and combine to give your salad a creamy finish. Fancy chips finish the plate.
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