1/4 cup plus 3 tbsp finely chopped fresh basil, divided
3 cloves garlic, minced, divided
1/4 tsp plus 1/8 tsp sea salt, divided
1/2 tsp plus 1/8 tsp ground black pepper, divided
2 lb lean ground chicken
1/4 cup chopped onion
1 large egg, beaten
1 tbsp dried oregano
1 tbsp sesame seeds
2 tsp dried parsley
4 oz sliced mozzarella
4 whole-wheat hamburger buns
In a medium bowl, combine grape tomatoes, sundried tomatoes, 3 tbsp basil, 1 clove minced garlic, 1⁄8 tsp salt and 1⁄8 tsp pepper until combined; set aside in refrigerator.
In a large bowl, combine chicken, onion, egg, oregano, sesame seeds, parsley, remaining 1/4 cup basil, 2 cloves minced garlic, 1/4 tsp salt and 1/2 tsp pepper until well combined. Shape half of chicken mixture into 4 patties (reserve remaining mixture for use in Meal Plan).
Heat a grill or grill pan on medium-high. Grill patties for 4 to 5 minutes. Flip patties and place 1 oz mozzarella on top of each patty. Cook until an internal thermometer inserted into center of burgers reads 165°F, about 4 minutes more.
To serve, spoon 1/4 cup tomato mixture onto bottom half of each bun. Top with a burger patty and bun tops.
Quick-pickled vegetables are stacked over soy- and-lime-spiked chicken burgers. A fast and easy homemade ketchup adds a sweet-tart kick without the excess sugar that normally comes with store-bought ketchup.