Recipe #5488
Chicken, Corn and Sun-dried Tomato Burgers
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 35 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Chef Ian Perreault |
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.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Sun-Dried Tomato and Caper Sauce
- Artichokes with Sun-dried Tomato Aïoli
- Sage Chicken Breast with Mushroom Sauté and Sun-dried Tomato Pesto
- Brie and Sun-dried Tomato Bundles
- Sun-dried Tomato Pesto
- Strip Loin Steaks with Sun-dried Tomato Pesto
- Brie and Sun-dried Tomato Bundles
- Veal Burgers with Sun-dried Tomatoes and Havarti
- Grilled Rib Steaks With Sun-Dried Tomato Butter
- Grilled Steak with Sun-dried Tomato Pesto













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