Tuesday, April 24, 2007

For Katey

My Version of the Rachael Ray Chicken Burgers:

2 pounds ground chicken
2 Shallots, finely chopped (or 1/2 small onion)
2 T dijon (or spicy) mustard
1/4 pound havarti w/dill cheese cut into 1/4" cubes
salt/pepper to taste

olive oil (for pan)

mix together and form into 1" thick burgers.

cook in non-stick skillet (the cheese melts out so nonstick is best) for about 6 - 7 minutes on each side.


I'll keep you posted!


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