These light, flavorful chicken burgers are the furthest thing from ‘boring’ health food! Our Balsamic Roasted Onion Veggie Roaster doubles as a burger seasoning and makes them so easy. Meal-prep a double batch and add them to salads or grains throughout the week for easy, healthful protein without the weekday hassle.
- 1 pound ground chicken
- 1/2 cup panko bread crumbs
- 2-3 tbsp. Urban Accents Balsamic and Roasted Onion Veggie Roaster
- 1 tbsp. cooking oil
- 1 bunch fresh basil leaves, divided ((3-5 leaves chopped fine for burger, rest of bunch for garnish))
- 1 ball fresh mozzarella, sliced
- 3-4 ripe Roma tomatoes, cut into 1/4-inch slices
- 2-3 tbsp. balsamic vinegar or balsamic reduction ((to drizzle))
- 2 heads iceburg lettuce ((to use as a low carb, gluten-free bun substitute))
- 25 min
- 15 min
- Ready in:
- 40 min
- In a large bowl, use your hands to combine ground chicken, seasoning, panko bread crumbs, and chopped basil in a large bowl. Form three patties, making sure to keep the sides solid and not cracked. Make a thumb-print dent in the middle to keep the patties from becoming spheres while cooking.
- Heat oil in a non-stick pan over medium-high heat. Cook patties until crispy brown on both sides - approximately 4-5 minutes per side. Use a meat or instant-read thermometer to make sure chicken reaches an internal temperature of 165 degrees. Remove patties from pan and let cool slightly.
- If using regular hamburger buns, build burger with a chicken patty, a few slices of tomato, a thick slice of mozzarella cheese, and a few basil leaves. Drizzle with balsamic. We might also recommend some mayo here.
- To make lettuce 'buns': Remove any discolored or wilted outer layers from the heads of lettuce. Place the head of lettuce core-down on a cutting board. Carefully cut on a diagonal to make lettuce 'cheeks' (one side rounded, one side flat). You should be able to get approximately four from one head. Build the burger as above and enjoy!