Garden Chicken Burgers with Basil-Gorgonzola Salsa
- 1 pound boneless, skinless ground chicken breast
- 1 egg, slightly beaten
- 2 cups fresh bread crumbs
- 1/2 cup diced red onion
- 1/2 cup finely chopped red pepper
- 1/4 cup grated gorgonzola cheese
- 2 tablespoons snipped fresh basil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 6 Bays English Muffins, split lightly toasted and buttered
- red lettuce leaves
- red pepper rings
- basil leaves
In a medium bowl, combine chicken with egg, bread crumbs, onion, red pepper, cheese and basil. Season with salt and pepper. Shape mixture into six (6) patties, about 1/2 inch thick. Cover and refrigerate until needed. Coat a heavy non-stick skillet with cooking spray. Preheat over medium high until hot. Add patties and cook according to weight chart that follows until chicken is thoroughly cooked (165° to 170° F), and until juices run clear, turning once (4-ounce patties, 15 to 20 minutes; 6-ounce patties, 18 to 22 minutes). Drain Basil Gorgonzola Salsa of any accumulated juices, mix. Top bottom half of each muffin with a burger then a tablespoon of Salsa. Serve open-faced with top half of muffin garnished with lettuce, pepper rings and basil leaves. Serve with remaining Salsa.
Serves 6
Basil-Gorgonzola Salsa
- 2 cup plum tomatoes, seeded and finely chopped
- 1/2 cup finely chopped red pepper
- 1/2 cup diced red onion
- 1/2 cup grated gorgonzola cheese
- 1/4 cup snipped fresh basil
- 1/4 cup snipped fresh parsley
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
Combine ingredients. Cover and refrigerate until needed.
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