RECIPES
Chicken and Habanero Cheeseburgers with Apricot Mayo
A touch of sweet apricot compliments the heat of the KRAFT Habanero Heat Cheese.
servings
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Ingredients
Chicken Patties Apricot Mayo Assembly
1 lb. Ground chicken
1/2 cups Dry whole wheat bread crumbs
1 each Egg whites, lightly beaten
1 cups Minced scallions
1 cups Minced jalapeño peppers, seeds removed
1 cups Rubbed sage
1 cups Dried thyme leaves
1/4 cups Ground cumin
1/3 cups Kraft Mayo Real Mayonnaise
1/4 cups Apricot jam
1-1/2 cups Dijon mustard
4 each Pretzel sandwich buns, lightly toasted
1 qt. Baby spinach leaves
4 slices Kraft Habanero Heat Cheese Slices
4 slices Grilled red onion slices, 1/4-inch thick
Instructions
Preparation Steps
- Chicken Patties:
- CombineAll 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:
- CombineAll ingredients. Refrigerate until ready to use.
- For each burger:
- SpreadBottom 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.
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