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Chicken Burgers with Sun-Dried Tomatoes & Goat Cheese
America’s Test Kitchen
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Illustration created with AIGenerated with ImagineArt (Nano Banana)
Sun-dried tomato mixed into the patty, finished with goat cheese and a balsamic glaze.
The recipe
How to make it
4 servings
Ingredients
Balsamic glaze
- 0.33 cup balsamic vinegar
Patties
- 1¼ lb ground chicken
- 0.33 cup oil-packed sun-dried tomatoes, chopped, plus 1 Tbsp of their oil
- 1 shallot, minced
- 2 Tbsp unsalted butter, melted and cooled
- 1 tsp fresh oregano, chopped
- ¼ tsp pepper
- ½ tsp table salt
- 2 tsp vegetable oil
To build
- 2 oz goat cheese, at room temperature
- 4 hamburger buns
- 1½ cups baby arugula
Method
- Simmer the vinegar until it’s reduced to 2 Tbsp, 5–7 minutes.
- Gently knead the chicken with the tomatoes and their oil, shallot, butter, oregano and pepper. Shape four ¾ in patties with a dent in the middle.
- Salt the patties. Cook dent side up in the oil over medium heat until browned, 4–6 minutes. Flip, lower to medium-low and cook to 160°F, 5–7 minutes. Rest 5 minutes.
- Spread goat cheese on the top buns. Serve the burgers with arugula and a drizzle of the balsamic glaze.
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Video
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