Danish Burgers with Herb Caper Sauce and a Mod Salad

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Spicy, cheesy burgers are topped with a tangy caper sauce in this Rachael Ray recipe. This is SCD legal except for the sauce/dressing. If you must have it, try subbing the sour cream with SCD yogurt.
2 pounds ground chicken
1 Tbsp poultry seasoning
2 shallots, finely chopped
2 Tbsps Dijon mustard
5 button mushrooms, stems revmoved, finely chopped
1/4 pound Havarti with dill cheese, cut into 1/4-in dice*
Salt and pepper
Extra-virgin olive oil, for drizzling, plus a couple Tbsps
1 cup sour cream
3-4 Tbsps fresh dill, chopped or snipped with kitchen scissors
3-4 Tbsps capers, drained and coarsely chopped
1 seedless cucumber, cut in 1/2 lengthwise, then sliced into half moons
1 small red onion, peeled and sliced
3 plum tomatoes, seeded then thinly sliced
1 pound sack washed baby spinach
2-3 Tbsps white wine vinegar
4 crusty poppy seed rolls ro other burger buns of choice
2 large radishes, thinly sliced
1. Combine ground chicken, poultry seasoning, chopped shallots, Dijon mustard, chopped mushroom, diced Havarti, salt and pepper, and a drizzle of extra-virgin olive oil. Mix thoroughly. Score the meat with your hand marking 4 equal portions. Form each portion into large 1-inch thick patties.
2. Preheat a non stick skillet over medium-high heat. Drizzle extra-virgin olive oil over the patties and place them in the hot skillet. Cook 6 minutes per side until the patties are firm to the touch and cooked through.
3. While the burgers are cooking prepare the herb caper sauce and mod salad. In a small bowl, combine the sour cream, chopped dill and capers then season with salt and pepper.
4. n a salad bowl combine the cucumbers, half of the red onion, plum tomatoes and 3/4 sack of baby spinach. Dress the salad with white wine vinegar, salt and pepper then drizzle with a couple tablespoons extra-virgin olive oil to coat the salad lightly and evenly. Toss to combine and adjust salt and pepper, to your taste.
5. Split the rolls or buns. Place the burgers on the bun bottoms. Top with sliced radishes, baby spinach and a heaping spoonful of herb-caper dressing slathered across the bun tops. Add remaining sauce into the salad and combine to give your salad a creamy finish. Fancy chips finish the plate.
Yield: 4 servings

* The colder the semi-soft Havarti with dill cheese is the easier it will be to dice it. Pop the cheese in the freezer while you prep everything else. Because of the fat content of the cheese, just 10 minutes in a deep freeze makes the dicing a real breeze!
Dish   Sandwich/WrapMain Ingredient   Poultry
Cooking Time   15 to 30 minutes 
Features   Low-Calorie, Low-Fat

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