Rosemary-Brie Chicken Burgers

Prepare this gourmet-tasting homemade chicken burger recipe the day before your big grilling party, then simply chill overnight and transport to the barbecue. Then it's just a matter of grilling, assembling, and digging in!

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5.0 by 2 people

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  • Makes: 6 servings
  • Prep: 25 mins
  • Stand: 10 mins
  • Chill: overnight

Rosemary-Brie Chicken Burgers

Reviews (0)

5.0 by 2 people

Rate This!

Directions

The day before:

  1. In a small bowl combine cranberries and enough boiling water to cover. Let stand for 10 minutes; drain well.
  2. In a large bowl combine cranberries, walnuts, bread crumbs, rosemary, salt, and pepper. Add ground chicken; mix well. Shape mixture into six 3/4-inch-thick patties. In a storage container layer patties between sheets of waxed paper; cover and chill overnight.

Tailgate day:

  1. Tote patties, cheese, and, if desired, mayonnaise and spinach in an insulated cooler with ice packs.
  2. At the tailgating site, prepare grill. For a charcoal grill, grill patties on the greased rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until no longer pink (165 degrees F), turning once halfway through grilling and topping patties with cheese during the last 2 to 3 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on greased grill rack over heat. Cover and grill as above.)
  3. Spread bottoms of rolls with mayonnaise; top with spinach and burgers. Replace tops of rolls.

From the Test Kitchen

Must-have equipment:

Insulated cooler with ice packs

On-site grill

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Nutrition Facts (Rosemary-Brie Chicken Burgers)

  • Per serving:
  • 578 kcal ,
  • 27 g fat
  • (8 g sat. fat ,
  • 8 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 149 mg chol. ,
  • 780 mg sodium ,
  • 46 g carb. ,
  • 3 g fiber ,
  • 8 g sugar ,
  • 39 g pro.
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