Chicken, Corn and Sun-dried Tomato Burgers

Chicken, Corn and Sun-dried Tomato Burgers
  • 4 servings
  • 0:15 Preparation
  • 0:20 Cooking
  • 0:35 Total Time


Add all
  • 1 lb
    (450 g)

    ground chicken

  • 1/2 cup
    (125 mL)

    frozen kernel corn, thawed

  • 10

    sun-dried tomatoes in oil, drained and chopped

  • 1/4 cup
    (60 mL)

    grated old cheddar

  • 1

    egg, beaten

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 8 tsp.
    (40 mL)

    tzatziki sauce

  • sufficient quantity, radish sprouts

  • 4

    hamburger buns

  • 4

    tomato slices

  • salt and pepper to taste


Preheat barbecue to high.

In a bowl, combine chicken with corn, chopped tomatoes, olive oil, cheddar 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.

Source: Chef Ian Perreault

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007