SUNDAY SUPPER

These taste better than they photograph! So no photo. This is another Rachel Ray recipe with my own edits. It started out as Chicken Cordon Bleu Burger - but the"turkey ham" in place of the original Canadian bacon was just too much. So I have left it out. We also didn't like the lettuce and tomato and I reduced the spices a tad.



CHICKEN BURGERS



1 lb. ground chicken
1 t paprika
1 t poultry seasoning
1/2 t Montreal chicken seasoning
1 finely chopped shallot
3 slices swiss cheese
1/3 c mayo
1 T dijon mustard
1 T chopped tarragon (1 t dried)
3 sandwich style English muffins
lettuce & tomato if desired

Combine seasonings, shallots and chicken, It will be pretty "wet" Shape into 3 bun size patties and cook in pan on medium heat. You may want to drizzle pan with a little olive oil first.

Toast muffins while patties are cooking. Mix mayo with mustard and tarragon. Slather on buns when they are lightly toasted.

After you turn the patties, place cheese on top to melt. When cooked through and cheese melted, serve on buns.

I served it with a fruit salad.