Italian Chicken Burgers
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Mix ground chicken, herbs, tomatoes, onions, oatmeal and egg. Shape into four rectangles about ¾ inch (2 cm) thick. With the back of a teaspoon, make a depression in the center of each burger. This helps cook the center of the burger more quickly.
Preheat barbecue to medium heat. Put burgers and red pepper on the grill.
Cook burgers for about 7-9 minutes per side or until a thermometer inserted in the thickest part reads 165°F (74°C).
Grill pepper until skin is blackened on all sides. Remove pepper from the grill and cool slightly. Peel off skin, remove stem and seeds, and cut pepper in four.
Heat garlic bread according to package instructions and cut four slices slightly wider than the burgers. Serve burgers on garlic bread, topped with roasted red pepper and Asiago cheese.
Helpful Tip
Use 4 Tbsp (60 mL) sundried tomato feta cheese instead of the Asiago cheese. Divide feta in four and crumble over the burgers.
Nutrition Info
| Per 325 g serving | Amount |
|---|---|
| Calories | 820 |
| Protein | 44 g |
| Fat | 33 g |
| Saturated Fat | 6 g |
| Carbohydrate | 88 g |
| Fibre | 13 g |
| Sugar | 4 g |
| Cholesterol | 140 mg |
| Sodium | 440 mg |
| Per 325 g serving | % Daily Value |
|---|---|
| Potassium | 18 |
| Calcium | 20 |
| Iron | 45 |
| Vitamin A | 4 |
| Vitamin C | 100 |
| Vitamin B6 | 14 |
| Vitamin B12 | 6 |
| Folate | 27 |
| Zinc | 46 |
