Garden Chicken Burgers with Basil-Gorgonzola Salsa

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Yield: 6 burgers


Chicken Burgers

  • 1 pound boneless, skinless ground chicken breast
  • 1 egg, slightly beaten
  • 2 cups fresh bread crumbs
  • 1/2 cup diced red onion
  • 1/2 cup finely chopped red pepper
  • 1/4 cup grated gorgonzola cheese
  • 2 tablespoons snipped fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 6 Bays English Muffins, split lightly toasted and buttered
  • Basil-Gorgonzola Salsa (recipe follows)
  • Red lettuce leaves
  • Red pepper rings
  • Basil leaves

Basil-Gorgonzola Salsa

  • 2 cup plum tomatoes, seeded and finely chopped
  • 1/2 cup finely chopped red pepper
  • 1/2 cup diced red onion
  • 1/2 cup grated gorgonzola cheese
  • 1/4 cup snipped fresh basil
  • 1/4 cup snipped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt


Chicken Burgers

  1. In a medium bowl, combine chicken with egg, bread crumbs, onion, red pepper, cheese and basil.
  2. Season with salt and pepper.
  3. Shape mixture into six (6) patties, about 1/2 inch thick.
  4. Cover and refrigerate until needed.
  5. Coat a heavy nonstick skillet with cooking spray. Heat over medium high until hot.
  6. Add patties and cook according to weight chart that follows until chicken is thoroughly cooked (165 degrees to 170 degrees F), and until juices run clear, turning once (4 ounce patties, 15 to 20 minutes; 6 ounce patties, 18 to 22 minutes).
  7. Drain Basil Gorgonzola Salsa of any accumulated juices, mix.
  8. Top bottom half of each muffin with a burger then a tablespoon of Salsa.
  9. Serve open-faced with top half of muffin garnished with lettuce, pepper rings and basil leaves.
  10. Serve with remaining Salsa.

Basil-Gorgonzola Salsa

  1. Combine ingredients. Cover and refrigerate until needed.


Recipe and photo used with permission from: Bays English Muffins

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