Danish Burgers W/ Herb Caper Sauce and a Mod Salad

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“These burgers are tasty, hearty, moist and very easy to make. The flavors are simply fabulous. The recipe comes from Rachael Ray. Tip: Put the cheese in the freezer while you prep everything - just 10 minutes in a deep freeze makes the dicing a lot easier.”

Ingredients Nutrition


  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.
  2. Preheat skillet over medium-high heat.
  3. Separate meat into four equal portions and form into 1" thick patties.
  4. Drizzle extra-virgin olive oil over patties and place them in the hot skillet. Cook 6 minutes on each side.
  5. Meanwhile, in a small mixing bowl, combine sour cream, dill and capers; then season with salt and pepper.
  6. In a salad bowl combine cucumbers, half the red onion, tomatoes and 3/4 of the spinach. Dress salad with white wine vinegar, salt and pepper then drizzle with a couple tablespoons olive oil to coat lightly and evenly. Toss to combine and adjust salt and pepper, to your taste.
  7. Split rolls or buns. Place burgers on the bun bottoms. Top with sliced radishes, baby spinach and a heaping spoonful of herb-caper dressing slathered across bun tops.
  8. Add remaining sauce to salad and toss.
  9. Fancy chips finish the plate.

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