1 egg
1 tsp water
1 can crusty french loaf
1/2 cup Raspberry jam
2 Tbsp Dijon mustard
2 tsp whole grain Dijon mustard
1 1/4 lb ground chicken or turkey
4 medium green onions chopped (1/4 cup)
2 Tbsp chopped fresh parsley
1 tsp dried tarragon leaves
1/2 tsp garlic powder
1 Tbsp canola oil
1 bag mixed baby salad greens
Heat oven to 350 degrees. Spray 10 regular sized muffins cups with non stick cooking spray. In a small bowl, beat egg and water until well blended. Cut loaf of dough crosswise into 10 slices for buns. Place each slice, cut side up, in muffin cup; brush with egg mixture. Bake 16 to 22 minutes or until tops are golden brown. Remove from pan and place on cooling rack.
In a small bowl, beat jam and mustard's with fork until smooth.
In a medium bowl, mix chicken, green onions, parsley, tarragon, and garlic.
Shape mixture into 10 patties, about 1/2 inch think. In 12 inch skillet heat oil over med-high heat. Add patties; cook 3 to 5 min on each side, turning once.
Cut each bun in half horizontally. Spoon 1 tsp of raspberry mustard on cut sides of each bun. Place bottoms of buns on a large serving platter; top each with a burger, small amount of salad greens and top of bun.
These were SO good! I made them a while back and never posted the recipe. The only adjustment I made to this recipe was I used dried sage instead of tarragon. I didn't have any tarragon.
Everyone loved them!
