Best Danish Burgers With Herb Caper Sauce And A Mod Salad Recipes

Danish Burgers W/ Herb Caper Sauce and a Mod Salad image

Provided by NcMysteryShopper

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

2 lbs ground chicken
1 tablespoon poultry seasoning, a palm full
2 shallots, finely chopped
2 tablespoons Dijon mustard
5 button mushrooms, stems removed, finely chopped
1/4 lb havarti with dill (cut into 1/4-inch dice)
salt and pepper
extra virgin olive oil, for drizzling, plus a couple tablespoons
1 cup sour cream
3 -4 tablespoons fresh dill, chopped (can be snipped with kitchen scissors)
3 -4 tablespoons capers, drained run your knife through them once
1 seedless cucumber, cut in 1/2 lengthwise, then sliced into half moons
1 small red onion, peeled and sliced
3 plum tomatoes, seeded then thinly sliced
1 lb Baby Spinach
2 -3 tablespoons white wine vinegar
4 crusty poppy seed rolls or 4 buns, of your choice
2 large radishes, thinly sliced
gourmet potato chips (such as Terra Chips Onion and Herb Yukon Gold or blue potato chips)

Steps:

Combine ground chicken, poultry seasoning, chopped shallots, Dijon mustard, chopped mushroom, diced Havarti, salt and pepper, and a drizzle of extra-virgin olive oil. Mix thoroughly.
Preheat skillet over medium-high heat.
Separate meat into four equal portions and form into 1" thick patties.
Drizzle extra-virgin olive oil over patties and place them in the hot skillet. Cook 6 minutes on each side.
Meanwhile, in a small mixing bowl, combine sour cream, dill and capers; then season with salt and pepper.
In a salad bowl combine cucumbers, half the red onion, tomatoes and 3/4 of the spinach. Dress salad with white wine vinegar, salt and pepper then drizzle with a couple tablespoons olive oil to coat lightly and evenly. Toss to combine and adjust salt and pepper, to your taste.
Split rolls or buns. Place burgers on the bun bottoms. Top with sliced radishes, baby spinach and a heaping spoonful of herb-caper dressing slathered across bun tops.
Add remaining sauce to salad and toss.
Fancy chips finish the plate.

Nutrition Facts : Calories 634, Fat 22.6, SaturatedFat 9.8, Cholesterol 184.2, Sodium 888.7, Carbohydrate 46.8, Fiber 5.8, Sugar 5.4, Protein 61.6

Danish Mustard Sauce for Cod image

Provided by Dan-Amer 1

Categories Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons melted butter
3 tablespoons flour
1 cup water, from that used to boil cod
1 cup milk
1 tablespoon danish fish mustard or 1 tablespoon Dijon mustard
1/2 teaspoon salt

Steps:

Add flour to melted butter over low heat and stir for a few minutes. Gradually add the water and then the milk and continue to coo with stirring until you get a thick sauce. Add the mustard and salt and blend in well. Serve as a sauce alongside your boiled cod.

Nutrition Facts : Calories 139.2, Fat 11, SaturatedFat 6.9, Cholesterol 31.4, Sodium 425.2, Carbohydrate 7.6, Fiber 0.3, Sugar 0.1, Protein 2.8

Danish Burgers with Herb Caper Sauce and a Mod Salad image

Yield 4 servings

Number Of Ingredients 19

2 pounds ground chicken
1 tablespoon poultry seasoning (a palmful)
2 shallots, finely chopped
2 tablespoons Dijon mustard
5 button mushrooms, stems discarded, finely chopped
1/4 pound Havarti with dill cheese, cut into 1/4-inch dice
Salt and freshly ground black pepper
Extra-virgin olive oil (EVOO), for drizzling, plus a couple tablespoons for the salad
1/2 cup mayonnaise or sour cream
2 to 3 tablespoons fresh dill, chopped or snipped with kitchen scissors
2 tablespoons capers, drained, then run your knife through them once
1 English (seedless) cucumber (the one wrapped in plastic), cut in half lengthwise, then sliced into half-moons
1 small red onion, sliced
3 plum tomatoes, seeded and thinly sliced
1-pound sack of washed baby spinach
2 to 3 tablespoons white wine vinegar
4 crusty poppyseed rolls
2 large radishes, thinly sliced
1 sack of gourmet potato chips, such as Terra Chips Onion and Herb Yukon Gold, or Blue Potato Chips

Steps:

In a bowl, thoroughly combine the ground chicken, poultry seasoning, shallots, Dijon mustard, mushrooms, Havarti, salt, and pepper. Score the meat with your hand into 4 equal portions. Form each portion into a large 1-inch-thick patty.
Preheat a nonstick skillet over medium-high heat. Drizzle EVOO over the patties and place them in the hot skillet. Cook for 6 minutes per side until the patties are firm to the touch and cooked through.
While the burgers are cooking prepare the herb caper sauce and mod salad. In a small bowl combine the mayonnaise or sour cream, dill, and capers. Set aside. In a salad bowl combine the cucumbers, red onion, plum tomatoes, and three quarters of the baby spinach. Dress the salad with white wine vinegar, salt, and pepper, then drizzle with a couple tablespoons of EVOO to coat the salad lightly and evenly. Toss to combine and adjust the salt and pepper to your taste.
Split the rolls. Place the burgers on the bun bottoms. Top with sliced radishes, the remaining baby spinach, and a heaping spoonful of the herb-caper dressing slathered across the bun tops. Add the remaining sauce to the salad and toss for a creamy finish. Fancy chips finish the plate.
The colder the semisoft Havarti with dill cheese is, the easier it will be to dice. Pop the cheese in the freezer while you prep everything else. Because of the fat content of the cheese, just 10 minutes in a deep freeze makes the dicing a real breeze!