GARDEN CHICKEN BURGERS WITH BASIL-GORGONZOLA SALSA

Ingredients

• 2 cups 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 chopped fresh basil
• 1/4 cup chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1 pound ground chicken breast
• 1 egg, lightly 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 chopped fresh basil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 6 BAYS^® English Muffins, split and lightly toasted
• 6 tablespoons butter
• Red lettuce leaves
• Red pepper rings
• Basil leaves

Instructions

• Combine first eight ingredients. Cover and refrigerate until needed.
  
  
• Prepare Basil Gorgonzola Salsa: 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 patties, each about 1/2 inch thick. Cover and refrigerate until needed.
  
  
• Coat a heavy non-stick skillet with cooking spray. Preheat over medium-high heat until hot. Add patties and cook 7-9 minutes on each side, until chicken is thoroughly cooked (internal temperature of 165° to 170°F), and juices run clear, turning once.
  
  
• Drain Basil Gorgonzola Salsa of any accumulated liquid and stir. Butter English muffins. 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 additional salsa.