Saucy Mozzarella & Chicken Burgers
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.
Add cooked brown rice and chicken to a large mixing bowl. Add the red onion, Romano cheese, basil, fennel, garlic powder, chile pepper flakes and salt and mix well to combine. Divide into six equal portions measuring a generous ⅓ cup each. Shape into patties approximately 1 inch (2.5 cm) thick.
Preheat grill to medium high. Place burgers on top rack, close lid and grill 15 minutes on one side or until browned. Turn burgers over and carefully top each with 2 Tbsp (30 ml) mozzarella cheese. Close lid and grill another 7–10 minutes or until a thermometer set in centre of burgers registers 165°F (74°C). Remove from grill.
Place hamburger buns cut side down on grill and toast lightly. Remove from grill. Spread each half with 1 Tbsp (15 mL) pizza or pasta sauce.
Top bottom of bun with 1/6th of the baby spinach followed by a slice each of red onion and tomato. Top with a grilled chicken burger and close bun.
|Per 255 g serving||Amount|
|Saturated Fat||3 g|
|Per 255 g serving||% Daily Value|