The April 2021 Burger of the Month is the Dijonnaise Chicken Burger! As always the Ingredients, Nutrition Facts, and Directions are in the description below.
Bringing out the best in home made chicken burgers with a little Dijonnaise! And why Dijonnaise? Because Dijon mustard compliments traditional burger toppings like nobody’s business.
Dijon mustard gets its name from the town of Dijon in Burgundy, France. In the 1600’s the French perfected the art of mustard making, the most famous world wide of course being Dijon mustard.
Dijon is widely used as a finishing touch in sauces as well as cold dishes such as potato salad, egg salad, and coleslaw. It brings out aromatics in garlic, dill, horseradish, and even wasabi.
It’s strong notes will complement most traditional burger toppings. In this case that would be; butter leaf Bibb lettuce, sliced Roma tomato, and dill pickle chips! These toppings are going to be perfect for our home made chicken burgers! And let’s throw in a French Brioche bun to stay with the buttery flavor profile, yes?
Oh but the Dijonnaise, of course. Can’t forget that part! It’s simply Dijon and Mayonnaise. Dijon is pretty strong by itself and we want a creamy sauce for our bun, so we’ll go the Dijonnaise route. I like to start with a ratio of 4:1, Mayo to Dijon. From there add Dijon incrementally to taste preference.
Chicken burgers are also great with garlic aioli, in case you aren’t digging the Dijon game. Garlic aioli in modern times can be made simply with Mayonnaise, minced garlic, lemon juice, salt, and pepper. You could always throw in some of that chopped Italian Parsley as well!
As for the chicken burgers, and I feel like this is the part that had me scratching my head the first time I made them, they fall apart easily. Ground chicken seems to mash together easy enough to make patties, but if you try to add other ingredients to the mixture they don’t stay together well.
The obvious solution is to add an egg to the mix. Eggs will bind the meat to any additional ingredients added to the mix, especially vegetables such as chopped onion or peppers. The only problem here is that the egg makes the mix very mushy. To get the mix to firm up let’s add 1/2 cup of bread crumbs. I feel like this ratio works well for me with most ground meat mixes.
1 lbs. ground meat – 1 large egg – 1/2 cup bread crumbs.
You definitely can use only the egg white if you’d like! Now, we’ll just throw in some other tasty ingredients that will complement our chicken patty mix. Let’s go with some minced yellow onion, minced red bell pepper, minced garlic, freshly chopped Italian parsley, salt, and pepper.
We’ll just mix that all together and form 4 thin, but large patty discs. In truth I actually prefer to made chicken burger sliders, still keeping the patties thin of course. It cuts down on cook time and you can fit more patties in the pan that way. Besides, sliders are just so much fun!
Okay so that’s pretty much it, let’s get to it!
Ingredients: Burgers (Makes Four, 1/4 lbs. Patties)
- 1 lbs. Ground Chicken
- 1 Large Egg
- 1/2 Cup Bread Crumbs
- 1/2 Cup Minced Yellow Onion
- 1/2 Cup Minced Red Bell Pepper
- 1/2 Cup Chopped Italian Parsley
- 1 Tablespoon Minced Garlic
- 1/2 Tablespoon Salt
- 1 teaspoon Pepper
- 4 Brioche Buns
Ingredients: Dijonnaise (2 Ounces per Burger)
- 1/2 Cup Mayonnaise
- 1/8 Cup Dijon Mustard
- Calories: 788
- Total Fat: 40g
- Cholesterol: 160.4mg
- Sodium: 1,909mg
- Total Carbohydrates: 75g
- Dietary Fiber: 1.7g
- Sugar: 11.2g
- Protein: 33.5g
- Vitamin D: 0%
- Calcium: 14%
- Iron: 34.5%
- Potassium: 151mg
- Vitamin A: 77%
- Vitamin C: 96.1%
- Whisk together Mayonnaise and Dijon in mixing bowl to make Dijonnaise. Start with the base ratio of 4:1, Mayo to Dijon. Add Dijon incrementally from here to taste if preferred. Once finished, cover and refrigerate.
- In a large mixing bowl add 1 lbs. ground chicken, 1 large egg, 1/2 cup of bread crumbs, 1/2 cup of minced yellow onion, 1/2 cup of minced red bell pepper, 1/2 cup of chopped Italian Parsley, 1 Tablespoon of minced garlic, 1/2 Tablespoon of freshly ground Salt, and 1 teaspoon of freshly ground pepper. Combine all ingredients by mixing together well.
- Form four thin, but large patty discs. They may fall apart as you try to introduce them to your skillet, that’s okay, Just reform them into a patty as you add them in to your skillet. I personally like to make these as sliders as well! They’re easier to cook and you can fit more in the skillet.
- Cook patties in a skillet over medium heat. When you see some liquid form up in pockets on the top of the patty it’s time to flip. Once both sides are browned with crispy edges they’re good to go!
- Build your burger. As long as you have the Dijonnaise you may add any ingredients you see fit from there. I would stick to traditional burger toppings and keep it veggie to get the most out of your Dijonnaise.