Pretzel & Mustard Spiked Chicken Burgers

1 lb ground chicken breast
1 small onion, finely chopped
2 teaspoons mustard seeds
1 teaspoon mustard powder
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 cup pretzel crumbs*

to serve:
4 horseradish cheddar slices (I sliced up a brick of Cabot)
potato rolls (pretzel rolls would be fun but the store didn’t have them)
chopped caramelized onions

Combine all ingredients in a medium bowl until evenly distributed. Form into 4 equal patties**. Heat a small amount of canola oil in a skillet. Cook 2-3 minutes on each side or until cooked all the way through, adding cheese slices in the last minute of cooking. Serve on buns and top with caramelized onions.

*Made from pulverizing about 1 cup of whole, mini pretzels
**If the mixture is very damp, add additional pretzel crumbs

My thoughts:

One good thing about snow days is that Matt works from home and has taken over some of dinner duty. He came up with the idea of chicken burgers filled with pretzel crumbs and mustard and I helped him refine it. Chicken burgers can be tricky because ground chicken tends to be damper and stickier than beef so I didn’t want to add too much in the way of wet ingredients so we used dry mustard and garlic powder instead of fresh mustard and garlic.

Chicken burgers can be on the bland side but these were anything but bland! The mustard powder and seeds added a lot of flavor without the whole burger tasting just like mustard and the pretzel was a fun alternative to breadcrumbs (and there was no reason to add additional salt!) and added a bit of pretzel to every bite. I think it was the best chicken burger I’ve ever had! Oh, and I know some of you have said you have a difficult time finding ground chicken, ground turkey would work too!

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