Tested till perfect Bocconcini Chicken Burgers

Bocconcini Chicken Burgers

Grinding chicken thighs for this burger, rather than using the already-ground chicken, gives the best flavour and texture. A Caprese salad topping of Bocconcini cheese, tomatoes and basil adds a fresh kick.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2009

Recipe5 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 4slices Canadian Bocconcini Cheese, (one 4-oz/125 g ball)
  • 1 1plum tomatoplum tomatoes, sliced
  • 4 4fresh basil leaffresh basil leaves
  • 4 4hamburger bunhamburger buns


  • 1 lb 1lbboneless skinless chicken thighboneless skinless chicken thighs
  • 1 1eggeggs
  • 1 tbsp 1tbspwater
  • 1/2 1/2oniononions, grated
  • 2 2garlic clovegarlic cloves, minced
  • 1/3 cup 1/3cupgrated Parmesan cheese
  • 1/4 cup 1/4cupdry bread crumbs
  • 2 tbsp 2tbspchopped fresh basil
  • 2 tbsp 2tbspoil packed sun dried tomatoes
  • 1/4 tsp 1/4tspsalt and pepper
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Patties: In food processor, pulse chicken until coarsely ground; set aside.

In large bowl, beat egg with water; stir in onion, garlic, Parmesan cheese, bread crumbs, basil, sun-dried tomatoes, salt and pepper. Mix in chicken. Shape into four 3/4-inch (2 cm) thick patties.

Place patties on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 165°F (74°C), 12 to 14 minutes.

Sandwich burgers, Bocconcini, tomato and basil in buns.

Nutritional Information Per serving: about

cal 499 pro 39g total fat 20g sat. fat 8g
carb 40g fibre 3g chol 170mg sodium 904mg
potassium 534mg

% RDI:

calcium 35 iron 29 vit A 12 vit C 15
folate 40
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