Stuffed Chicken Burgers
Stuffed Chicken Burgers
With every bite you get nothing but flavour. These burgers can be made ahead and covered in the refrigerator to place on the grill later when family and friends arrive.
Yogurt Cucumber Sauce:
¾ cup (175 mL) plain Balkan-style yogurt
½ cup (125 mL) grated English cucumber, squeezed dry
1 clove garlic, minced
½ tsp (2 mL) grated lemon zest
1 tbsp (15 mL) lemon juice
Salt
Stuffed Chicken Burgers:
1 lb (500 g) extra lean ground chicken
3 tbsp (45 mL) chopped Italian parsley
2 tsp (10 mL) chopped fresh rosemary
3 cloves garlic, minced
½ tsp (2 mL) grated lemon zest
¼ tsp (1 mL) fresh ground pepper
4 oz (125 grams) Canadian Jalapeno Havarti Cheese, cut into small cubes
1. Yogurt Cucumber Sauce: In a bowl, stir together yogurt, cucumber, garlic, lemon zest and juice. Season with salt to taste. Cover and refrigerate until ready to use.
2. Stuffed Chicken Burgers: In a large bowl using your hands, combine chicken, parsley, rosemary, garlic, lemon zest and pepper. Shape into 8 patties. Divide cheese among half of the patties. Top with remaining patties and press gently to seal and enclose the cheese.
3. Place burgers on preheated greased grill over medium heat, close lid and grill, turning once until digital thermometer inserted sideways reads 170°F (77°C), about 14 minutes. Serve with Yogurt Cucumber Sauce.
Preparation time: 20 minutes
Cooking time: 13 minutes
Yield: 4 servings with ¾ cup (175 mL) Yogurt Cucumber Sauce
Cooking Tips:
Substitute ground turkey, lamb or veal for the chicken.
Make the Yogurt Cucumber Sauce up to 2 days ahead.
Cover and refrigerate uncooked burgers for up to 4 hours.
Nutritional Information
Per serving
Energy 345 Calories
Protein 29 g
Carbohydrates 7 g
Fat 22 g
Fibre 0.5 g
Sodium 269 mg
Here are the key nutrients provided by a serving:
Nutrient (% DV)
Calcium 24% / 264 mg
Vitamin B12 55%
Niacin 48%
Phosphorus 37%
Zinc 33%
