Behind the Recipes
Chicken Sun Dried Tomato Mini Burgers by Catherine McCord
Makes 8 servings
INGREDIENTS:
1/3 cup sun dried tomatoes, packed in oil
1 1/4 lb ground chicken
1/4 cup Parmesan cheese
1 tsp. salt
2 slices mozzarella, provolone, white cheddar or any kind of cheese you like, cut in fourths
8 mini burger buns (rec: Trader Joe's)
Extra-virgin olive oil
PREPARATION:
1. Preheat grill, panini maker or saute pan to medium-high heat.
2. Place sun dried tomatoes in a food processor, then process for 30 seconds until chopped.
3. Add ground chicken, Parmesan cheese, and salt and process until all ingredients are incorporated.
4. Use a 1/4 cup of the chicken mixture and form into patties for mini burgers, or use a 1/2 cup and form into larger patties.
5. Grease grill, panini maker or pan with olive oil.
6. Toast burger buns for one minute and remove.
7. On the grill or pan, cook patties for 3 minutes on each side for mini burgers, 4 minutes for bigger burgers. In the panini maker, cook a total of 3 minutes for minis, 4 minutes for larger burgers.
8. Add cheese to the patty in the last minute of cooking to melt. (If you are cooking with the panini maker, remove patty once fully cooked and add cheese and let patty rest for one minute (the cheese will melt while the burger is resting).
9. Place patties in burger buns and serve.
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