Chicken and Habanero Cheeseburgers with Apricot Mayo

Chicken and Habanero Cheeseburgers with Apricot Mayo
Yield:
24 servings, 310 g each

Ingredients

Ingredients Weights Measures
Chicken Patties
ground chicken 6 lb. [2.7 kg] -
dry whole wheat bread crumbs 10.5 oz. [300 g] 3 cups [750 mL]
egg whites, lightly beaten 6 oz. [170 g] 6 each
minced scallions 3 oz. [85 g] 3/4 cup [175 mL]
minced jalapeño peppers, seeds removed 3 oz. [85 g] 3/4 cup [175 mL]
Lea & Perrins Worcestershire Sauce 3 oz. [85 g] 3/4 cup [175 mL]
rubbed sage 0.75 oz. [20 g] 2 Tbsp. [30 mL]
dried thyme leaves 0.75 oz. [20 g] 2 Tbsp. [30 mL]
ground cumin - 1-1/2 tsp. [7 mL]
Apricot Mayo
Kraft Mayo Real Mayonnaise 1.1 lb. [480 g] 2 cups [500 mL]
apricot jam 1.1 lb. [480 g] 1-1/2 cups [375 mL]
Dijon mustard 3.25 oz. [90 g] 3 Tbsp. [45 mL]
Assembly
pretzel sandwich buns, lightly toasted 4.75 lb. [2.1 kg] 24 each
baby spinach leaves 6 oz. [170 g] 6 cups [1.5 L]
Kraft Habanero Heat Cheese Slices 8.5 oz. [240 g] 24 slices
grilled red onion slices, 1/4-inch thick 1.5 lb. [675 g] 24 slices
Chicken Patties
ground chicken 1 lb. [450 g] -
dry whole wheat bread crumbs 1.75 oz. [50 g] 1/2 cup [125 mL]
egg whites, lightly beaten 1 oz. [30 g] 1 each
minced scallions 0.5 oz. [15 g] 1 Tbsp. [15 mL]
minced jalapeño peppers, seeds removed 0.5 oz. [15 g] 1 Tbsp. [15 mL]
Lea & Perrins Worcestershire Sauce 0.5 oz. [15 g] 1 Tbsp. [15 mL]
rubbed sage - [3 g] 1 tsp. [5 mL]
dried thyme leaves - [3 g] 1 tsp. [5 mL]
ground cumin 1/4 tsp. [1 mL]
Apricot Mayo
Kraft Mayo Real Mayonnaise 2.8 oz. [80 g] 1/3 cup [75 mL]
apricot jam 2.8 oz. [80 g] 1/4 cup [50 mL]
Dijon mustard 0.5 oz. [15 g] 1-1/2 tsp. [7 mL]
Assembly
pretzel sandwich buns, lightly toasted 12.5 oz. [360 g] 4 each
baby spinach leaves 1 oz. [30 g] 1 cup [250 mL]
Kraft Habanero Heat Cheese Slices 1.3 oz. [40 g] 4 slices
grilled red onion slices, 1/4-inch thick 4 oz. [115 g] 4 slices

Directions

Chicken Patties: Combine all ingredients until well blended. Shape mixture into 24 (5 oz. [140 g]) patties (or shape into 4 patties for trial recipe). Refrigerate up to 2 days before using. Cook on a hot griddle or in a sauté pan 5 min. on each side or until done (170ºF [77ºC]).

Apricot Mayo: Combine all ingredients. Refrigerate until ready to use.

For each burger: Spread bottom of 1 bun with 2 Tbsp. (30 mL) Apricot Mayo. Fill bun with 1/4 cup (50 mL) spinach, 1 cooked chicken patty, 1 cheese slice and 1 grilled onion slice.

Kraft Kitchens Tips

Substitute
Prepare using ground turkey.
Business Tip
As a labour-saving alternative, prepare using frozen ready-to-cook chicken patties.

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Nutritional Information
Calories
 670
Total fat
 32 g
Saturated fat
 8 g
Cholesterol
 105 mg
Sodium
 980 mg
Carbohydrate
 67 g
Dietary fibre
 5 g
Sugars
 17 g
Protein
 32 g
Vitamin A
 15 %DV
Vitamin C
 15 %DV
Calcium
 25 %DV
Iron
 35 %DV