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Chicken Cordon Bleu Burger

35 m


  • ¼ cup low-fat mayonnaise
    1 teaspoon Dijon mustard
    5 tablespoons finely chopped shallot, divided
    1½ teaspoons finely chopped fresh thyme, divided
    1 pound ground chicken
    ⅓ cup finely diced ham
    ¼ teaspoon salt
    ¼ teaspoon freshly ground pepper
    4 slices Swiss cheese
    8 small slices pumpernickel bread or 4 large slices, cut in half, toasted
    12 large leaves spinach, tough stems removed


  • Preheat grill to medium-high (or see Stovetop Variation).
    Combine mayonnaise, mustard, 1 tablespoon shallot and ½ teaspoon thyme in a small bowl. Set aside.
    Place the remaining 4 tablespoons shallot, remaining 1 teaspoon thyme, chicken, ham, salt and pepper in a medium bowl. Gently combine without overmixing. Form into 4 patties, about ¾ inch thick.
    Oil the grill rack (see Tip). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165°F, 4 to 5 minutes per side. Top each burger with cheese and cook until melted, 1 to 2 minutes.
    Assemble the burgers on toasted bread with the herb mayonnaise and spinach.