Chicken Burger, First Stamford Place (Corporate Image Dining Services)

Menu Part: 
Cuisine Type: 
1 burger

Fran Schuelke, executive chef for Corporate Image Dining Services at First Stamford Café, in Connecticut, says many of her customers are trying to eat healthier, so coming up with chicken dishes that they’ll accept seemed like a no-brainer. This chicken burger, Schuelke says, is a good fit for summer because it’s light and made with fresh, local ingredients. The café grinds its own chicken for the patties, uses a little bit of egg white to hold them together and seasons the patties with only a touch of scallion, salt and pepper. “I think simplicity sometimes is better,” Schuelke says. The burger is topped with a Rainbow Cole Slaw, which is mayonnaise free, as well as a housemade Sriracha Lime Mayo. The burger is served on a multigrain bun.


6 oz. ground chicken
1 egg white
1 scallion, cut on bias
Salt and pepper to taste
Multigrain roll
6 thin slices cucumber

Rainbow Cole Slaw
Yield: 4 cups

1 red pepper, julienned
1 green pepper, julienned
½ carrot, julienned
¼ red onion, julienned
1 stalk celery, julienned
1 scallion, julienned
½ cup green cabbage, julienned
½ cup red cabbage, julienned
2 tbsp. white vinegar
1 tsp. sugar
1 tbsp. oil
Salt and pepper to taste

Sriracha Lime Mayo
Yield: 1 cup

1 cup light mayonnaise
2 tbsp. Sriracha
1 lime zest
Juice of half a lime 


1. Mix all patty ingredients together and form into burger.

2. Mix all Rainbow Cole Slaw ingredients together, set aside. Combine ingredients for Sriracha Lime Mayo and set aside.

3. Cook burger on flattop grill. When cooked, place burger on multigrain roll. Top with about 6 slices of cucumber, ¼ of Rainbow Cole Slaw and 1⁄5 of Sriracha Lime Mayo. 

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