Give ho-hum burgers a pass this summer and grill an upscale chicken version topped with cream cheese, olives and tomato pesto served on ciabatta or focaccia loaves.
Creamy Chicken Burger
650 g (1 1/3 lb) ground chicken
50 ml (1/4 cup) sun-dried tomato pesto
125 ml (1/2 cup) breadcrumbs
Salt and freshly ground pepper, to taste
4 to 6 small olive ciabatta or olive focaccia loaves
75 ml (1/3 cup) cream cheese, softened
30 ml (2 tbsp) sliced green olives
4 to 6 lettuce leaves, washed and patted dry
Heat barbecue to medium-high or oven to 220 C (425 F).
Place all ingredients except garnish and toppings
In a mixing bowl, place chicken, pesto, egg and breadcrumbs. Season with salt and pepper and combine. Divide mixture into 4 to 6 portions and shape into patties.
Place patties on grill or on parchment-lined baking sheet on centre rack of oven. Cook burgers for 12 to 14 minutes, turning only once.
In a small bowl, blend cream cheese and olives. Heat buns and top with cream cheese mixture. Add patties and lettuce and serve.
Makes 4 to 6 servings.
Tip: You can also cook the burgers in a skillet over medium-high heat, 5 to 7 minutes per side.
Source: Dairy Farmers of Canada.