Chicken Burgers on Garlic Bread

PREP 5 MIN COOK 15 MIN SERVES 4

1 lb ground skinless chicken breast
2 Tbsp plain dried bread crumbs
2 Tbsp coarse-grained Dijon mustard
2 shallots, minced (regular onions)
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 (8-ounce) length of French bread, cut into 4 equal pieces and split
2 tsp olive oil
1 garlic clove,  halved


1. Spray the rack of the broiler pan with nonstick spray and preheat the broiler.

2. Mix together the chicken, bread crumbs, mustard, shallots, thyme, salt, and pepper in a medium bowl until combined. With damp hands, shape into 4 (1/2-inch thick) oval patties.

3. Place the patties on the broiler rack and broil 4 inches from the heat until an instant-read thermometer inserted into the side of a burger registers 165'F, 5-6 minutes on each side.

4. Meanwhile, brush the cut sides of the bread with the oil. Broil, cut side up, alongside the burgers until lightly toasted, about 3 minutes. Rub the cut side of the garlic over the toasted side of the bread. Place a burger on the bottom half of each piece of bread and cover with the top of the bread.

PER SERVINGS (1 BURGER): 353 CAL, 8 G FAT, 2G SAT FAT, 0 G TRANS FAT, 68 MG CHOL, 938 MG SOD, 37 G CARB, 2 G FIB, 33 G PROT, 58 MG CALC.
PointsPlus Value: 9


Tip: Top each burger with 1/2 jarred roasted red pepper and 1 lettuce leaf, then cover with the top half of the bread.


Well here's a delightful combination... burgers and garlic bread, genius! ;)


Instead of using French bread, I found thick-sliced bread already buttered with garlic spread...
so this is what I used! I think the next time I'm going to try it with the actual French bread and the way the recipe calls for the garlic. The version I used added a lot of garlic taste - which over-powered the burger itself. Also French bread is thicker and so would probably provide more "support" for this monstrous burger!
Not sure about these burgers... The taste was a little different, and with so many recipes available out  there I'm not quite sure if I'll end-up making these as they're presented here - may change things up somewhat cause ...again, I think it might be the thyme spice ~ not sure...

Obviously from the pictures you can tell that I added the
roasted red peppers and lettuce suggested in the "Tip" section.