Caprese Chicken Burgers

I kept promising to post my caprese chicken recipe, and today I finally got everything together to do so. It's a good thing I waited, because this is the best batch yet! I realized that I haven't been adhering to the main goal of this blog, which is to share recipes that help me incorporate more vegetables in my diet... these burgers are full of them!

The whole process took about 30 minutes, and it made 6 lovely and juicy burgers.

Gluten Free

Here's what you need:

1 lb Ground Chicken Breast
1 T Extra Virgin Olive Oil
3 T Chopped Fresh Basil Leaves
3 Garlic Cloves, Minced
4 Sun-dried Tomatoes (Dry Packed), Chopped
2 Egg Whites
1/3 C Brown Rice Krispies, Pulverized
1 t Lemon Juice
1-2 t Red Pepper Flakes
1/2 C Frozen Spinach
1/2 Yellow Onion, Chopped

Warm olive oil in pan--I used cast iron--on medium heat. When pan heats up, add onion, garlic and sun-dried tomatoes. Soften until onions are nearly translucent. Stir in basil, set aside.

Sautee-ing nicely, and smelling AMAZING.

Place ground chicken in to a medium sized mixing bowl. Add contents of pan and remaining ingredients. Stir.

Festive, isn't it?

Form patties. Cook patties until fluids run clear. When the burgers are cooked, sprinkle with shredded parmesan cheese.

I served them on toasted buns with a light spread of olive oil mayo, torn romaine lettuce leaves and sliced tomatoes and a side of Food Should Taste Good sweet potato chips. It was a very happy meal.

Behold!

EXTREME close-up!

I realize for this to be *actual* caprese, it has to have mozzarella...but I ran out. Deal with it. :)