INGREDIENTS
1 tablespoon capers, drained
2 shallots, trimmed and peeled
1 pound skinless, boneless chicken breasts
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
4 whole-wheat hamburger buns
1/4 cup canola mayonnaise
4 green leaf lettuce leaves
8 plum tomato slices
2 tablespoons Dijon mustard
DIRECTIONS
Combine first 5 ingredients in a food processor; process until finely ground. Divide chicken mixture into 4 equal portions; shape each into a 1/2-inch-thick patty. Heat a large grill pan over medium heat. Coat pan with cooking spray. Add patties to pan; cook 5 minutes on each side until patty is cooked through to 165 degrees internal temperature. Place bottom half of each bun on a plate, and spread 1 tablespoon mayonnaise over each. Top each burger with 1 lettuce leaf, 1 patty, and 2 tomato slices. Spread 1 1/2 teaspoons mustard over each bun top, then top burgers.
Source: Cooking Light.
