Garden Chicken Burgers with Basil-Gorgonzola Salsa




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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


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.



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