Chicken and Sun-Dried Tomato Burgers Recipe

Chicken and Sun-Dried Tomato Burgers Recipe never seem to measure up to their ground beef brethren in texture or taste. Since fat delivers flavor, the leanness of poultry burgers usually means a lack of flavor and a propensity to burn. Add richness and moisture to your Chicken and Sun-Dried Tomato Burgers Recipe with oil-packed sun-dried tomatoes, which also gave the pat­ties a big bump in flavor.

Many burger recipes call for bread crumbs to keep the patties moist and tender, but try a panade made from a hamburger bun and a little water. And instead of placing the cheese on top of the patties, we mixed crumbled goat cheese into the burgers to guarantee creamy, tangy bites throughout. Be sure to use ground chicken, not ground chicken breast (also labeled 99 percent fat free), in this recipe. You can substitute ground turkey, if desired. Serve with your favorite burger toppings.

Chicken and Sun-Dried Tomato Burgers Recipe – Process

Tear 1 hamburger bun into pieces; using fork, mash pieces and 2 tablespoons water into paste in large bowl. Chop tomatoes coarsely; add to bowl. Chop 2 tablespoons basil and mince shallot; add basil and shallot to bowl.
Add chicken, goat cheese, ½ teaspoon salt, and ¼ teaspoon pepper to bowl; knead mixture with your hands until uniform. Divide mixture into 4 portions, form each into loose ball, then lightly pat ball into 1-inch-thick patty.

Heat tomato oil in 12-inch nonstick skillet over medium-high heat until just smoking. Place patties in skillet and cook until lightly browned on first side 3 to 4 minutes. Flip patties and continue to cook until second side is lightly browned, 3 to 4 minutes.

Reduce heat to low, partially cover, and continue to cook until burgers register 160 degrees, 8 to 10 minutes, flipping halfway through cooking. Serve on buns.

Chicken and Sun-Dried Tomato Burgers Recipe – Sun Dried Tomatoes

Sun-dried tomatoes are made by-not surprisingly-drying tomatoes in the sun or through artificial means. The drying process turns the tomatoes dark red, makes their flesh chewy, and gives them an intense, concentrated flavor.
Sun-dried tomatoes are sold either dry-packed in small plastic containers or bags or oil-packed in jars. Oil-packed sun-dried tomatoes are a good choice because the dry-packed variety are often leath­ery. Plus, the former provides a flavorful oil that can be used for cooking.

Chicken and Sun-Dried Tomato Burgers Recipe – Panade

Tear 1 hamburger bun into pieces, then use fork to mash bun pieces and 2 tablespoons water into paste.

Chicken and Sun-Dried Tomato Burgers Recipe – Ingredients

8 hamburger buns
½ cup oil-packed sun-dried tomatoes, plus 1 tablespoon oil
Fresh basil
1 shallot
1¼ pounds ground chicken
½ cup (2 ounces) crumbled goat cheese