Chicken and Habanero Cheeseburgers with Apricot Mayo

• Chicken Patties
• - ground chicken
• 3 cups dry whole wheat bread crumbs
• 6 each egg whites, lightly beaten
• 3/4 cup minced scallions
• 3/4 cup minced jalapeno peppers, seeds removed
• 3/4 cup LEA & PERRINS Worcestershire Sauce
• 2 Tbsp. rubbed sage
• 2 Tbsp. dried thyme leaves
• 1-1/2 tsp. ground cumin
• Apricot Mayo
• 2 cups Kraft Mayo Real Mayonnaise
• 1-1/2 cups apricot jam
• 3 Tbsp. Dijon mustard
• Assembly
• 24 each pretzel sandwich buns, lightly toasted
• 6 cups baby spinach leaves
• 24 slices Kraft Habanero Heat Cheese Slices
• 24 slices grilled red onion slices, 1/4-inch thick

1. Chicken Patties: Combine all ingredients until well blended.
2. Shape mixture into 24 (5 oz.
3. 140 g) patties (or shape into 4 patties for trial recipe).
4. Refrigerate up to 2 days before using.
5. Cook on a hot griddle or in a saute pan 5 min.
6. on each side or until done (170 degrees F 77 degrees C).
7. Apricot Mayo: Combine all ingredients.
8. Refrigerate until ready to use.
9. For each burger: Spread bottom of 1 bun with 2 Tbsp.
10. (30 mL) Apricot Mayo.
11. Fill bun with 1/4 cup (50 mL) spinach, 1 cooked chicken patty, 1 cheese slice and 1 grilled onion slice.

chicken patties, chicken, whole wheat bread crumbs, egg whites, scallions, jalapeno peppers, worcestershire sauce, sage, thyme, ground cumin, mayo, mayonnaise, apricot, mustard, sandwich buns, baby spinach, onion

Taken from www.kraftrecipes.com/recipes/chicken-habanero-cheeseburgers-apricot-mayo-164268.aspx (may not work)