How To Build a Better Burger, part 5
The Chicken Burger
By Robert Weland of Poste
11/2 pounds chicken breast, diced8 egg whites
6 tablespoons Dijon mustard, plus more to taste
1/4 cup summer savory
1/4 cup heavy cream
Salt and pepper to taste
1 cup arugula
2 large heirloom tomatoes, sliced
4 poppy-seed brioche buns
Chill the bowl and blade of a food processor in the freezer for 10 minutes. When the processor is cold, pulse the chicken and egg whites until smooth. Add the mustard and summer savory, season to taste with salt and pepper, and continue blending until smooth. With the food processor running, slowly pour in the cream until the mixture becomes aerated and mousselike. Refrigerate the mixture until cold. Mold into 4 patties and return to the refrigerator.
Preheat the grill to high heat and cook patties 5 minutes on each side.
Serve on toasted brioche buns with Dijon mustard, arugula, and tomato.
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