Summertime has become a time of burgers in our house. We don’t have a grill (yet…) but I find I can whip up a good burger with the oven broiler or in a pan on the stove. We eat lots of turkey burgers and beef burgers but haven’t gotten out of that box, until now. I came across this recipe in Cooking Light and was excited to attempt it. I modified this recipe a bit to adapt to our tastes.
Verdict? SO easy and flavorful! I think this may be my new favorite way to cook chicken. We follow the Paleo Diet at our house, so we ate the burgers with forks & knives instead of in a bun. We dipped the chicken in the scrumptious basil vinaigrette, but you could also dip it in mustard or mayonnaise or whatever condiment you’d like.
1 tablespoon capers, drained
1 pound skinless, boneless chicken breast halves
3-4 fresh basil leaves
3 garlic cloves, peeled
1/4 teaspoon salt
1/4 teaspoon black pepper
Combine all ingredients in a food processor, process until finely ground. Divide chicken mixture into 4 equal portions; shape each into a 1/2 inch thick patty. Heat a large grill pan over medium-high heat. Heat olive oil in pan; cook patties 5 minutes on each side.
–Adapted from Cooking Light