Chicken Provencal Burgers
Ground chicken is perhaps the trickiest ground meat to form into burgers because it is so wet and mushy. Chill the meat well - or even partially freeze it - and work with moistened hands to prevent sticking. Because chicken can be so sticky, it helps to cook the burgers on a lightly oiled mesh grill screen that you set directly on the grilling grid.
1/4 cup dijon mustard
1/4 cup capers, drained (see tip)
2 shallots, chopped
2 tablespoons herbes de provence, (see tip)
vegetable oil cooking spray
Combine the chicken, mustard, capers, parsley, shallots, herbes, salt, and pepper in a large bowl. Using your hands, mix well. Form into 6 patties, placing each on a small piece of waxed or parchment paper for easier transfer to the grill. Refrigerate until ready to grill.
Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be hot.
Grill the burgers for 8 to 10 minutes. Turn and grill for 7 to 9 minutes longer for medium-well burgers.
Because the chicken is so moist, it's important that the other ingredients be dry. Drain the capers and pat them dry between sheets of paper towels. Herbes de Provence are available in supermarkets, but if you cannot find them, use dried oregano or thyme, or a mixture of the two. If the chicken seems too moist and you are afraid the patties will break when they are transferred to the grill, put them in the freezer for no longer than 30 minutes to firm but not freeze them solid.
Serve with Mustard Sauce
This recipe is from Prime Time: The Lobels' Guide to Great Grilled Meats