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Lunch / Dinner

Herbed Chicken Burgers

Seasoned with fresh-flavored tarragon and parsley, these slightly lighter yet juicy burgers are served open-faced for a knife-and-fork affair.

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Preheat grill to medium-high.

Pulse chicken in two batches in a food processor until coarsely ground; mix in tarragon, parsley, salt, and pepper.

Divide chicken mixture into four 5–6-oz. portions. Use a fork to shape chicken into 4-inch-diameter patties; coat both sides with nonstick spray.

Grill patties, covered, 4 minutes. Flip patties and grill until a thermometer inserted into centers registers 160°, 4–6 minutes more. Top patties with ham and Swiss; grill until Swiss melts, 1–2 minutes; transfer to a plate, tent with foil, and let rest 3–4 minutes. Grill baguette slices, uncovered, until toasted, 1 minute.

Serve burgers on baguette slices with Dijonnaise and arugula.

Nutritional Facts

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