Chicken Sun Dried Tomato Mini Burgers (Makes 8 mini burgers, or 4-5 big burgers)

Prep Time: 5 mins Cook Time: 6 mins

egg free

nut free

gluten free

Ingredients

  • 1/3 cup sun dried tomatoes, packed in oil
  • 1 1/4 pound ground chicken
  • 1/4 cup parmesan cheese
  • 1 teaspoon kosher salt
  • 2 slices mozzarella, provolone, white cheddar or any kind of cheese you like, cut in fourths
  • 8 mini burger buns (I got them at Trader Joe’s)
  • olive oil

Preparation

1. Preheat grill, panini maker, or saute pan.

2. Place sun dried tomatoes in a food processor, process for 30 seconds until chopped.

3. Add ground chicken, parmesan cheese, and salt and process until all ingredients are incorporated.

4. Use a 1/4 cup of the chicken mixture and form into patties for mini burgers, or use a 1/2 cup and form into larger patties.

5. Grease grill, panini maker or pan with olive oil.

6. Toast burger buns for one minute and remove.

7. On the grill or pan, cook patties for 3 minutes on each side for mini burgers, 4 minutes for bigger burgers. In the panini maker, cook a total of 6 minutes for minis, 8 minutes for larger burgers.

8. Add cheese to the patty in the last minute of cooking to melt. (If you are cooking with the panini maker, remove patty once fully cooked and add cheese and let patty rest for one minute (the cheese will melt while the burger is resting).

9. Place patties in burger buns and serve.

To Freeze: Shape into patties and place on a cookie sheet and freeze. After 30 minutes place the par-frozen patties in a ziploc bag, label and freeze. When ready, defrost in fridge for 24 hours or put them straight on the grill or pan adding at least 5 minutes cooking time.