Rosemary and Lemon Cheesy Chicken Burgers With Lemon Horseradish Yogurt Sauce

The addition of the cheese gives a bit of moisture and definitely extra flavor to these easy and quick burgers. The tang of the lemon and horseradish is an added wow!


1 lb. ground chicken, room temperature

¼ C finely chopped red onion

2 T finely chopped jalapeño

2 large garlic cloves finely chopped

Zest of one large lemon

2 tsp Herbs de Provence seasoning

4 oz. Monterey Jack cheese (about ¾ C grated)

1 tsp kosher salt + ½ t black pepper

3 T oil for frying


6 oz. Greek yogurt

Juice from one large lemon

1/8 t black pepper

1 T creamed horseradish (or to taste)


In a large bowl combine the chicken, onion, jalapeño, garlic, lemon zest, Herbs de Provence seasoning, and salt and pepper. Mix well. Add the grated cheese in 3 helpings, blending well between each incorporation.

Form into 2-inch patties. Moisten your hands with a bit of oil if needed to keep them from sticking and to create nice, round burgers.

Bring a large saucepan to high heat and add 3 T oil. Fry the burgers in the oil until done inside. I find that about 2 minutes on the first side, and then lower heat to medium and 3-4 minutes on second side, and sometimes nesting them sideways on medium low (chicken burns quickly!) is the best way to brown them without burning them.

Serve with roasted asparagus and a slather of the yogurt sauce.

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