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.
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.
% Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Cholesterol 188mg 62%
Sodium 1483mg 61%
Carbs 32g 10%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.