Havarti & Fresh Dill Burgers

Prep Time: 10 min
Cook Time: 15 min
Serves: 4

You’ve heard the expression “spring chicken” – well this is the ultimate Spring Chicken Burger smacking of fresh dill, capers and lemon zest coupled with light yet protein packed ground chicken. Satisfying but not heavy, this is the go-to-burger when you’re having the girls over or want a casual yet substantial speedy dinner.


1 lb (0.5 kg) ground chicken
1 cup (250 mL) Havarti cheese, grated
1 cup (250 mL) Gruyere cheese, grated
1/2 cup (125 mL) dill, fresh, finely-chopped
1/2 cup (125 mL) red onion(s), chopped
1/2 cup (125 mL) green onion(s), chopped
1/4 cup (60 mL) capers, finely-chopped
1/2 tsp (2.5 mL) salt
zest of one lemon
4 hamburger buns
1/2 cup (125 mL) sour cream, for garnish
1 tsp (5 mL) Dijon mustard, for garnish
tomato(es), sliced (for garnish)
cucumber, sliced (for garnish)


1 Place chicken in a wide dish. Spread out so it covers the widest area possible. Evenly sprinkle with the remaining burger ingredients.
2 Stir with a fork or use your fingers to evenly distribute ingredients. Stir chicken as little as possible because working it toughens the burger. Divide in four, then form each into a burger about 1/2 inch (1 cm) thick. To avoid a bulging centre, use your thumb to gently press an indent in the centre of each.
3 Coat a wide frying pan with oil or spray and place over medium heat. Add burgers and cook until lightly browned, about 2 minutes a side. Then decrease heat to medium-low. Cover and continue cooking 4 to 5 more minutes a side.
4 Meanwhile stir sour cream with Dijon until blended. Serve burgers in warm buns topped with dollops of the Dijon-sour cream, sliced ripe tomatoes and thinly sliced cucumber.