Havarti & Fresh Dill Burgers
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Place chicken in a wide dish. Spread out so it covers the widest area possible. Evenly sprinkle with the remaining burger ingredients.
Stir with a fork or use your fingers to evenly distribute ingredients. Stir chicken as little as possible because working it toughens the burger. Divide in four, then form each into a burger about ½ inch (1 cm) thick. To avoid a bulging centre, use your thumb to gently press an indent in the centre of each.
Coat a wide frying pan with oil or spray and place over medium heat. Add burgers and cook until lightly browned, about 2 minutes a side. Then decrease heat to medium-low. Cover and continue cooking 4 to 5 more minutes a side.
Meanwhile stir sour cream with Dijon until blended. Serve burgers in warm buns topped with dollops of the Dijon-sour cream, sliced ripe tomatoes and thinly sliced cucumber.
Nutrition Info
| Per 265 g serving | Amount |
|---|---|
| Calories | 460 |
| Protein | 28 g |
| Fat | 26 g |
| Saturated Fat | 6 g |
| Carbohydrate | 27 g |
| Fibre | 2 g |
| Sugar | 4 g |
| Cholesterol | 110 mg |
| Sodium | 950 mg |
| Per 265 g serving | % Daily Value |
|---|---|
| Potassium | 7 |
| Calcium | 25 |
| Iron | 15 |
| Vitamin A | 8 |
| Vitamin C | 15 |
| Vitamin B6 | 14 |
| Vitamin B12 | 11 |
| Folate | 28 |
| Zinc | 6 |
