Mark Weems
Xavier L Carthen
Peter
Diana Beatty
Bobby Archer
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make it in:
WITH PERDUE® Fresh Ground Chicken (1 lb.)
Serves 4 | Prep Time: 20 Min | Cook Time: 15 Min
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 209 | ||
| % Daily Value* | ||
| Total Fat 8g | 12% | |
| Saturated Fat 2.5g | 13% | |
| Cholesterol 34mg | 11% | |
| Sodium 521mg | 22% | |
| Total Carbs 24g | 8% | |
|---|---|---|
| Dietary Fiber 1g | 4% | |
| Sugars 6g | ||
| Protein 11g | ||
| Vitamin A 6% | ||
| Vitamin C 6% | ||
| Calcium 13% | ||
| Iron 9% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
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Caprese Stuffed Burgers
| 1 pkg. | PERDUE® Fresh Ground Chicken (1 lb.) |
| 1 small | tomato, seeded and sliced |
| 3 tbsp. | chopped shallots |
| 2 tbsp. | fresh basil, chopped |
| 2 tsp. | Worcestershire sauce |
| 1/4 tsp. | salt |
| 1/8 tsp. | black pepper |
| 4 | chunks low-moisture mozzarella (1/2-ounce) |
| 4 | hamburger rolls |
| Mozzarella slices, optional | |
| Tomato slices, optional | |
| Lettuce leaves, optional | |
| Fresh basil leaves, optional |
In a medium-sized bowl, combine the ground chicken, tomato, shallots, basil, Worcestershire sauce, salt and pepper. Mix well but lightly; don’t crush the meat.
Form 4 burgers and, with your thumb, make a pocket in the center of each burger. Insert a chunk of mozzarella into the pocket, then shape the burgers to enclose the cheese. Chill burgers 10 to 15 minutes.
TIP: Chilling before grilling helps to firm-up the meat and cheese so the cheese doesn’t melt before the meat is cooked through.
Heat a grill or grill pan to medium high heat. Grill the burgers about 5 to 8 minutes on each side or until no longer pink in center. Burgers are done when they feel firm to the touch and a meat thermometer inserted in the center reaches 170°F.
Warm or lightly grill the hamburger rolls. Place a warm burger on each roll and top with the mozzarella slices, tomato slices, lettuce and basil leaves if desired.
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