French Chicken Burger

This is another super fast, healthy, yummy recipe that has become a "repeat" recipe in my house. Caleb approves - which is the most important thing - and it's a great alternative to a beef or turkey burger. I don't think a lot of people think of using ground chicken for a burger. I honestly didn't even know ground chicken existed until a few years ago when I tried this recipe. The only thing with it is since it's so lean you really have to flavor it up just right or else it'll be bland. So here's a good way to use it!

INGREDIENTS

• 1 lb ground skinless chicken breast
• 2 tablespoons dried plain bread crumbs
• 2 tablespoons Dijon mustard
• 1 shallot, minced
• 1 teaspoon dried tarragon (BECKY'S NOTE: I've never used this in all the times I've made this recipe so you'll be fine if you don't want to buy it)
• 1/2 teaspoon herbes de Provence (BECKY'S NOTE: Until a month ago I didn't use this because I didn't want to spend the money on it. I just threw in dried rosemary or whatever else sounded good. I finally bought it and it does make them yummy but it's not necessary. Just make sure you substitute with other herb flavorings if you leave it out)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

DIRECTIONS

Combine chicken, bread crumbs, mustard, shallot, any dried herbs you are using, and salt/pepper. Mix well. (BECKY'S NOTE: Yes the ground chicken mixture will seem slimey and not what you're used to with beef or turkey. It's okay, don't worry) Form into 4 patties (I've stretched it into 5 before). TIP: Wet your fingers before forming patties. It'll help them not to stick.

Now, the recipe calls for you to put it on the broiler rack but I've done it in a skillet as well. Both turn out just fine. Either way, make sure to use non stick spray because the chicken doesn't have much fat in it and it will stick to the pan. They cook quick, about 3-5 minutes per side. A little less on the 2nd side I've found.

As far as buns - you can use any kind you like. The recipe calls for a drizzle of olive oil on the bread and to rub a little garlic on it and then put it under the broiler for a minute. I've used garlic powder and it's just as good. Whatever you like. :-)

For toppings , this isn't traditional with ketchup and mustard. I have found that we love to use sour cream (balances well with the chicken), tomatoes, lettuce, and even a little basil and chives adds a great fresh herb flavor. Just play with it and find what is good for you!

I took a picture of the finished product but my camera is not cooperating and didn't load it. So you'll have to make it and see for yourself! :-)