My friend Barbara sent me a dill sauce recipe ages ago and asked me what I would do with it besides eating it straight out of the bowl. I adore this sauce. Though the obvious use of it is drizzled over baked or grilled fish, it works in a number of other ways as well. I am going to post a few of the ways to use dill sauce that might not have occurred to you or to Barbara. I like chicken and turkey burgers but most of them are dry and relatively tasteless. These burgers are neither dry nor tasteless. Resist the temptation to add any more of the sauce to the meat or they won’t hold together on the grill. Also, make sure the grill is well coated with vegetable spray before you toss on the burgers and you’ll have a fighting chance of flipping them without them falling apart.
Chicken Burger with Dill Sauce (makes six burgers)
- 3/4 cup mayonnaise
- ¼ cup sour cream
- one bunch dill
- ½ cup chives
- 3 tablespoons capers
- 1 tablespoon lemon juice
- 2 pounds ground chicken or ground turkey (or half and half)
- 4 slices country white bread
- 4 slices large heirloom tomatoes
Preheat BBQ on medium heat.
Process mayonnaise, sour cream, herbs, capers and lemon juice in a blender until smooth.
Mix chicken and 3/4 cup dill mayonnaise in large bowl.
Using wet hands shape chicken mixture into four ½-inch-thick patties. Mixture will be quite wet.
Brush bread with olive oil. Grill bread on BBQ until crisp and golden about 1 minute per side. Transfer bread to individual dinner plates.
Spray grill with vegetable spray. Grill burgers until firm to touch and cooked through, about five minutes per side.
Spread bread slices with dill mayonnaise. Top each bread slice with tomato, burger and dollop of dill mayonnaise.