Dried cranberries and walnuts make unexpected (and delicious) additions to this grilled chicken burger recipe. Top with melty brie to make these rosemary chicken burgers better than any fast food sandwich.



  • ½ cup dried cranberries, finely chopped

  • Boiling water

  • ½ cup finely chopped walnuts, toasted

  • ½ cup fine dry bread crumbs

  • 2 teaspoons snipped fresh rosemary

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 2 pounds uncooked ground chicken

  • 4 ounces Brie cheese, thinly sliced

  • 6 kaiser rolls or ciabatta buns, split and, if desired, toasted

  • Mayonnaise (optional)

  • Fresh spinach or arugula (optional)

  • Thinly sliced red onion (optional)


  • In a small bowl combine dried cranberries and enough boiling water to cover. Let stand for 10 minutes; drain well.

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  • 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.

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  • For a charcoal or gas grill, grease grill rack. Place patties on the rack of a covered grill directly over medium heat. Grill for 14 to 18 minutes or until no longer pink (165°F), turning once halfway through grilling and topping patties with cheese for the last 2 to 3 minutes of grilling.

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  • If desired, spread bottoms of rolls with mayonnaise; top with spinach. Add burgers and, if desired, red onion. Replace tops of rolls.

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Nutrition Facts

578 calories, 27 g fat (8 g saturated fat, 8 g polyunsaturated fat, 9 g monounsaturated fat), 149 mg cholesterol, 780 mg sodium, 46 g carbohydrates, 3 g fiber, 8 g sugar, 39 g protein.