Caprese Turkey Burgers

Happy 4th of July

Are you having a picnic or perhaps a barbeque this afternoon to celebrate America's birthday?  If you want to try something other than the traditional hamburgers and hot dogs on the grill this year, give these turkey burgers a try.  They are flavorful and juicy and really delicious.  Just what you need to spice up (and lighten up) your 4th of July meal. 

**Grilled Caprese Chicken Burgers**

1 sun-ripened tomato, sliced into 4 pieces
4 fresh basil leaves
4 hamburger buns
1 1lb (454 g) boneless, skinless chicken, ground
1 egg
1 tablespoon (15 mL) water
1/2 small onion, grated
2 garlic cloves, minced
1/3 cup (75 mL) grated Parmesan cheese
1/4 cup (50 mL) dry bread crumbs
2 tablespoons(25 mL) chopped fresh basil
2 tablespoons(25 mL) oil packed sun dried tomatoes, finely chopped
1/4 teaspoon (1 mL) salt and pepper








In large bowl, beat egg with water.








Stir in onion, garlic, Parmesan cheese, bread crumbs, basil, sun-dried tomatoes, salt and pepper.
 

Mix in ground chicken.








Shape into four 1/2-inch (3 cm) thick patties. Refrigerate at least one hour for flavors to blend and for the burgers to firm up slightly.

Place patties on greased grill over medium heat; close lid and grill. Turn over.



 


Grill until digital thermometer inserted sideways into center reads 165°F (74°C), 10 to 12 minutes.

These burgers are really good.  If you can't find ground chicken - substitute ground turkey.

 

Enjoy your 4th of July!

Ciao!

**Grilled Caprese Chicken Burgers**

1 sun-ripened tomato, sliced into 4 pieces
4 fresh basil leaves per burger (12)
4 hamburger buns

Patties

1 1lb (454 g) boneless, skinless chicken, ground
1 egg
1 tablespoon (15 mL) water
1/2 small onion, grated
2 garlic cloves, minced
1/3 cup (75 mL) grated Parmesan cheese
1/4 cup (50 mL) dry bread crumbs
2 tablespoons(25 mL) chopped fresh basil
2 tablespoons(25 mL) oil packed sun dried tomatoes, finely chopped
1/4 teaspoon (1 mL) salt and pepper

In large bowl, beat egg with water; stir in onion, garlic, Parmesan cheese, bread crumbs, basil, sun-dried tomatoes, salt and pepper. Mix in ground chicken. Shape into four 1/2-inch (3 cm) thick patties. Refrigerate at least one hour for flavours to blend and for the burgers to firm up slightly.

Place patties on greased grill over medium heat; close lid and grill. Turn over. When you turn over your patties top with slices of bocconcini cheese and arrange 4 basil leaves in a pattern as pictured above. Grill until digital thermometer inserted sideways into centre reads 165°F (74°C), 10 to 12 minutes.