I am trying to find alternatives to using beef all the time. This recipe can either use chicken or turkey but I used ground chicken. I bought the store brand goat cheese and it was not as strong as other goat cheeses. When I make it again I will probably add more goat cheese unless I buy a different brand.
Ingredients
4 Hamburger buns
1/3 cup oil-packed sun-dried tomatoes (drained and julienned)
1 tbs oil from sun-dried tomatoes
2 tbs fresh basil chopped
1 shallot finely chopped
1 lb ground chicken
2 oz crumbled goat cheese
1/2 cup panko
1/2 tsp salt
1/4 tsp of pepper
In a large bowl mix panko, salt, pepper, sun-dried tomatoes, basil, and shallot. Incorporate ground chicken and goat cheese into the bowl. Knead mixture until it becomes uniform. Divide to make 4 patties, about 1 inch thick.
Heat the oil reserved from the tomatoes in a 12 inch skillet over medium heat. Place patties into skillet and cover. Cook for about 3-4 minutes until slightly brown. Flip patties and continue to cook until second side is browned. Reduce heat and cook until burgers register 160 degrees, about 8-10 minutes (flip them half way).
Serve on your favorite bun.
Ingredients
4 Hamburger buns
1/3 cup oil-packed sun-dried tomatoes (drained and julienned)
1 tbs oil from sun-dried tomatoes
2 tbs fresh basil chopped
1 shallot finely chopped
1 lb ground chicken
2 oz crumbled goat cheese
1/2 cup panko
1/2 tsp salt
1/4 tsp of pepper
In a large bowl mix panko, salt, pepper, sun-dried tomatoes, basil, and shallot. Incorporate ground chicken and goat cheese into the bowl. Knead mixture until it becomes uniform. Divide to make 4 patties, about 1 inch thick.Heat the oil reserved from the tomatoes in a 12 inch skillet over medium heat. Place patties into skillet and cover. Cook for about 3-4 minutes until slightly brown. Flip patties and continue to cook until second side is browned. Reduce heat and cook until burgers register 160 degrees, about 8-10 minutes (flip them half way).
Serve on your favorite bun.
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