This recipe comes from the Weight Watchers Comfort Classics cookbook, which I’ve recommended here on the blog before. As with each of the other recipes we’ve tried, this dish was tasty and simple. I wouldn’t say it was spectacular though. I don’t know if I’ll be making these again, since I can pull off the same points value (8) with lean ground beef if I’m careful.
One nice thing though: I ground the chicken breasts myself to make these burgers, which saved a little bit of money since we buy chicken breasts in bulk and ground chicken can be a little bit on the expensive side. Yay for another chance to use the food grinder attachment for our stand mixer!
Cheese-Stuffed Chicken Burgers
Adapted from Weight Watchers Comfort Classics
- 3/4 cup shredded 2% sharp cheddar cheese
- 1 tablespoon dijon mustard
- 1 pound ground chicken breast
- 1/3 cup dried seasoned bread crumbs
- salt and pepper
- 4 light multigrain English muffins, split & toasted
- 1/4 cup ketchup
- 4 lettuce leaves
- 4 tomato slices
- pickle slices
1. Mix the cheese and mustard together in a small dish. Stir the chicken, bread crumbs, and salt & pepper together in a medium bowl until just blended. Shape into 4 balls. With your index finger, make a deep indentation in each ball. Fill each indentation with 3 tablespoons of the cheese mixture. Fold the chicken mixture around the cheese to seal; shape each one into a patty.
2. Spray a nonstick grill pan with nonstick spray, and place over medium heat. (Could also be done on a George Foreman Grill, if you’re into that sort of thing). Place the burgers in the pan and cook until a thermometer inserted into the side of each burger (without touching the cheese) registers 165 degrees. It should take about 6-7 minutes on each side.
3. Serve the burgers in the english muffins topped with ketchup, lettuce, tomato, and pickles.