Recipe: Canyon Ranch Chicken Burgers with Three Mustard Sauce

CHICKEN BURGERS WITH THREE MUSTARD SAUCE

"These spicy chicken burgers are a delightful departure from the more usual beef burgers and are about 50 percent lower in fat. You can also make them with ground turkey breast, but be sure it is ground without the skin."

FOR THE THREE MUSTARD SAUCE:
1 1/2 tablespoons diced onion
1 1/2 tablespoons diced celery
1 tablespoon non-alcoholic white wine
1 teaspoon dry mustard
1 tablespoon Dijon mustard
1 tablespoon green peppercorn mustard
1/2 cup fat-free chicken stock
2 teaspoons chopped fresh parsley

FOR THE CHICKEN BURGERS:
3 tablespoons finely chopped onion
Pinch dried thyme, crushed
1 tablespoon chopped fresh parsley
1/2 pound ground skinless chicken breast
1/2 pound ground skinless chicken dark meat
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
2 drops Tabasco sauce

FOR SERVING:
4 small whole-grain hamburger buns
4 tomato slices
4 lettuce leaves

TO MAKE THE MUSTARD SAUCE:
Combine the onion and celery in a small saucepan and cook, covered, over low heat until the onion is translucent, adding a little water if necessary to prevent scorching.

Add the white wine and mustards and mix well. Add the chicken stock and cook over medium heat for 2 minutes. Stir in the parsley and remove from heat. Pour the sauce into a bowl and set aside to cool.

TO MAKE THE BURGERS:
Combine the onion, thyme, and parsley in a skillet and cook, covered, over very low heat until the onion is translucent, adding a little water if necessary to prevent scorching. Remove from the heat and spoon the onion mixture into a bowl. Add the ground chicken, pepper, Worcestershire sauce, and Tabasco and mix well. Divide the chicken mixture into 4 patties.

Prepare the coals for grilling or preheat the broiler and grill or broil the patties about 4 minutes per side, or until done.

TO SERVE:
Place each chicken burger on a bun with a slice of tomato and a lettuce leaf. Serve 2 tablespoons of Three Mustard Sauce per serving on the side.

Makes 4 servings

Each serving contains approximately: Calories: 245, Fat: 4 g, Cholesterol: 77 Mg, Sodium: 521mg, Carbohydrates: 11 g, Protein: 29g

Source: Canyon Ranch Cooking: Bringing the Spa Home by Jeanne Jones