Burgers: Chicken Bruschetta Burgers
Source: Cooking with Amy Hanton (WLUK TV)
Makes 4 awesome flavored burgers!
The bruschetta topping is so, so good!
Ingredients
- 1 pound ground chicken
- 1 Tbls. garlic powder
- ¼ c. Parmesan cheese, grated
- ¼ c. fresh basil, chiffonade
- ¼ c. good balsamic vinegar (not from grocery store)
- salt and fresh ground black pepper, to taste
- 4 slices fresh white mozzarella cheese (tube) - see note
- 4 sandwich ciabatta rolls or buns, split and toasted
- canola or olive oil
Bruschetta Topping
- 4 plum or roma tomatoes, diced (seeds removed)
- 3 cloves garlic, minced
- 1/4 c. basil, chiffonade
- 1/4 c. extra virgin olive oil
- 2 Tbls. good balsamic vinegar (not from grocery store)
- salt and fresh ground black pepper, to taste
Instructions
Brushetta: Combine diced tomatoes, garlic, ¼ c. fresh basil, olive oil, and 2 Tbls. balsamic vinegar in a bowl. Season with salt and pepper, to taste. Stir, cover, and let sit for at least an hour or refrigerate until ready to use.
Burgers: Combine chicken, garlic powder, Parmesan cheese, ¼ c. fresh basil, ¼ c. balsamic vinegar, salt and pepper. Mix until all ingredients are fully incorporated.
Divide the chicken mixture into four equal sections and make 4 patties. Place patties on a plate or platter, cover with saran wrap and refrigerate several hours or overnight.
When ready to make, coat a fry pan or grill pan with a little oil and preheat to medium-high. Cook for about 8 minutes, then flip. Cook an additional 5 minutes.
Add a slice of mozzarella on top of each burger. Continue cooking a few more minutes, until the chicken is no longer pink and the cheese begins to melt a bit.
Spread a little olive oil on rolls or buns and toast slightly in oven or under a broiler.
Serve burgers on toasted rolls topped with the bruschetta.
NOTE: Regular thick sliced mozzarella cheese works too.