Caprese Chicken Burgers. For Real.
I just spent about 20 minutes trying to figure out how to start this post. Instead of any preamble, I’ll just get right to it. Well, after a quick note to say this is a delicious summer burger choice. Enjoy.
Caprese Chicken Burgers
- 1 lb good quality ground white meat chicken
- 1 egg
- 1/2 cup bread or crackers crumbs
- 1-2 cloves fresh garlic
- 5-10 fresh basil leaves (depending on size)
- 5 or 6 grape or cherry tomatoes
- several grinds of freshly ground black pepper
- 2 pinches kosher salt
Finely mince the garlic. Chiffonade the basil (stack the leaves, roll them into a cigar shape, thinly slice.) Chop the tomatoes into small bits. Mix the chicken with the egg and crumbs. Mix in the remaining ingredients. The resulting mix will be stickier than regular burger mix. Line a cookie sheet with parchment paper or waxed paper (or plastic wrap or foil). Make the meat mix into flat patties and place them, not touching nor overlapping, onto the cookie sheet. You can make 4, 6, or 8, depending on how big you want them. Place in the freezer for at least half an hour. When you are ready to cook the burgers heat your grill. Cook the burgers from frozen, this will keep them juicy. When they start to look cooked around the edges, turn them once and finish cooking. These are delicious on any kind of roll – focaccia, ciabbata, kaiser, egg, etc and a little good quality mayonnaise.