Danish Burgers W/ Herb Caper Sauce and a Mod Salad

READY IN: 30mins




  • Combine ground chicken, poultry seasoning, chopped shallots, Dijon mustard, chopped mushroom, diced Havarti, salt and pepper, and a drizzle of extra-virgin olive oil. Mix thoroughly.
  • Preheat skillet over medium-high heat.
  • Separate meat into four equal portions and form into 1" thick patties.
  • Drizzle extra-virgin olive oil over patties and place them in the hot skillet. Cook 6 minutes on each side.
  • Meanwhile, in a small mixing bowl, combine sour cream, dill and capers; then season with salt and pepper.
  • In a salad bowl combine cucumbers, half the red onion, tomatoes and 3/4 of the spinach. Dress salad with white wine vinegar, salt and pepper then drizzle with a couple tablespoons olive oil to coat lightly and evenly. Toss to combine and adjust salt and pepper, to your taste.
  • Split rolls or buns. Place burgers on the bun bottoms. Top with sliced radishes, baby spinach and a heaping spoonful of herb-caper dressing slathered across bun tops.
  • Add remaining sauce to salad and toss.
  • Fancy chips finish the plate.