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1
Combine ground chicken, poultry seasoning, chopped shallots, Dijon mustard, chopped mushroom, diced Havarti, salt and pepper, and a drizzle of extra-virgin olive oil.
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2
Mix thoroughly.
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3
Score the meat with your hand marking 4 equal portions.
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4
Form each portion into large 1-inch thick patties.
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5
Preheat a non stick skillet over medium-high heat.
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6
Drizzle extra-virgin olive oil over the patties and place them in the hot skillet.
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7
Cook 6 minutes per side until the patties are firm to the touch and cooked through.
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8
While the burgers are cooking prepare the herb caper sauce and mod salad.
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9
In a small bowl, combine the sour cream, chopped dill and capers then season with salt and pepper.
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10
In a salad bowl combine the cucumbers, half of the red onion, plum tomatoes and 3/4 sack of baby spinach.
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11
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.
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12
Toss to combine and adjust salt and pepper, to your taste.
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13
Split the rolls or buns.
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14
Place the burgers on the bun bottoms.
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15
Top with sliced radishes, baby spinach and a heaping spoonful of herb-caper dressing slathered across the bun tops.
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16
Add remaining sauce into the salad and combine to give your salad a creamy finish.
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17
Fancy chips finish the plate.
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18
* TIDBIT
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19
The colder the semi-soft Havarti with dill cheese is the easier it will be to dice it.
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20
Pop the cheese in the freezer while you prep everything else.
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21
Because of the fat content of the cheese, just 10 minutes in a deep freeze makes the dicing a real breeze!
