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Prep Time: 180 Minutes Cook Time: 12 Minutes |
Ready In: 192 Minutes Servings: 12 |
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White meat chicken makes the base for these delicious and unique burgers, riddled with fresh blueberries and served on soft rolls. For the Berry-MORE experience, use my Cranberry - Sweet Potato Buns to serve. Adapted from Driscoll's. Ingredients:
1/2 cup fresh blueberries, lightly mashed with a fork |
2 garlic cloves, minced |
1 shallot, minced |
2 teaspoons lemon juice |
1/2 tablespoon whole grain mustard |
12 ounces ground chicken breast |
3 tablespoons crushed cracker crumbs |
1/4 teaspoon dried basil |
1/4 teaspoon cumin |
1/4 teaspoon sea salt |
1 pinch black pepper |
4 soft hamburger buns (such as potato rolls or my cranberry - sweet potato buns) |
lemon mayonnaise (or other desired condiments) or mustard, to serve (or other desired condiments) |
Directions:
1. In a bowl, mix blueberries, garlic, shallot, lemon juice and mustard in a bowl.
2. Add meat, cracker crumbs, basil, cumin, salt and pepper.
3. Gently mix with your hands until thoroughly combined.
4. Divide into four patties. Place on a plate, cover and refrigerate 1 hour. Remove from refrigerator 15 minutes before cooking.
5. Preheat the broiler, a grill pan or a skillet to medium-high and mist with spray oil.
6. Cook patties 5 to 6 minutes per side.
7. Serve on toasted buns with desired condiments.
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