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Chicken, Corn and Sun-dried Tomato Burgers https://www.metro.ca/userfiles/image/recipes/burgers-poulet-mais-tomates-sechees-bbq-5488.jpg PT15M PT20M PT35M
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.
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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 eggs, 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
Chicken, Corn and Sun-dried Tomato Burgers

Chicken, Corn and Sun-dried Tomato Burgers

Rate this recipe
7 Votes
4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (450 g)
    ground chicken
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  • 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
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  • 1
    eggs, 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
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    PRODUCT OF ONTARIO, or PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE, or PRODUCT OF U.S.A.,


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    PRODUCT OF ONTARIO, or PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE, or PRODUCT OF U.S.A.,



  • salt and pepper to taste
Imprimer ma sélection

Preparation

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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