- 1/4 cup mayonnaise
- 1/4 cup Pommery mustard (whole grain)
- 1 teaspoon Morton® Nature's Seasons® Seasoning Blend
- 2 pounds ground chicken
- 2 (4 ounce) boneless skinless chicken breasts, diced into 1/2 inch cubes
- 4 green onions, finely chopped
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh herbs (parsley, thyme)
- 1 tablespoon Morton® Nature's Seasons® Seasoning Blend
- 6 slices mozzarella cheese
- 6 multi-grain burger buns, sliced in half lengthwise
- 2 avocados, sliced
- 2 tomatoes, sliced
- 1 pint alfalfa sprouts
- 6 leaves leaf lettuce
- In a bowl combine mayonnaise, Pommery mustard and Morton(R) Nature's Seasons(R) Seasoning Blend. Mix well, cover and refrigerate until needed.
- In large bowl combine ground chicken, diced chicken breast, green onions, Dijon mustard, herbs and Morton(R) Nature's Seasons(R) Seasoning Blend. Mix well.
- Divide the chicken mixture equally into 6 portions and pat mixture into balls. Gently pat balls into 1/2-inch thick patties, pressing any excess air out of the patty. Place onto a wax paper lined tray in single layers, layering wax paper between layers to avoid sticking. Refrigerate for a minimum of 1 hour.
- Preheat grill to medium-high (about 450 degrees F).
- Spray burgers with non-stick cooking spray.
- Place burgers on preheated, seasoned grill and grill for approximately 6 to 8 minutes per side, until fully cooked. (An instant read thermometer should register 165 degrees F).
- During the last 1 to 2 minutes of grilling time, lay one slice of cheese onto each burger and close grill lid to melt cheese.
- Place burger buns onto grill, cut side down, and grill about 2 minutes or until lightly toasted.
- Remove buns from grill. Remove burgers from grill and place 1 burger onto each grill toasted bun.
- Top with sliced avocado, tomato, alfalfa sprouts and lettuce. Serve immediately with Mustard Sauce.