Recipe #5488

Chicken, Corn and Sun-dried Tomato Burgers

Preparation: 15 min
Marinating/Waiting: 0 min
Cooking: 20 min
Total: 35 min
4
servings
Category: Meats and substitutes
Subcategory: Chicken
Source: Chef Ian Perreault

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Recipe ingredients

  • 1 lb. (450 g) ground chicken
  • ½ cup (125 mL) frozen kernel corn, thawed
  • 10 sun-dried tomatoes in oil, drained and chopped
  • ¼ cup (60 mL) grated old cheddar
  • 1 egg*, beaten
  • 1 tbsp. (15 mL) Irresistibles extra virgin olive oil*
  • 8 tsp. (40 mL) tzatziki sauce
  • Radish sprouts as needed
  • 4 hamburger buns*
  • 4 tomato slices
  • Salt and pepper to taste

Preparation

Preheat barbecue to high.
In a bowl, combine chicken with corn, chopped tomatoes, olive oil and beaten egg. Season to taste.
Shape into 4 burgers, about 1 inch (2.5 cm) thick.
Put the burgers on the grill and lower the heat to medium-low.
Close the lid and cook about 5 minutes before turning. Cook for another 15 minutes over low heat.
Toast the buns on the barbecue.
To assemble: spread tzatziki on bun, add tomato slices, radish sprouts and finally the burger.

Suggestion

Pan-fried burgers: heat a little oil in a skillet. Add burgers and cook over medium-high heat, turning frequently, for about 15 minutes or until a meat thermometer registers 175°F (80°C).

* We recommend Selection and Irresistibles products.

Selection

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