Tested till perfect Bocconcini Chicken Burgers
Photography by Matthew Kimura

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

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  • Portion size 4


    4 slices Canadian bocconcini cheese (one 4-oz/125 g ball)
    1 plum tomato, sliced
    4 fresh basil leaves
    4 hamburger buns
    1 lb (454 g) boneless skinless chicken thighs
    1 egg
    1 tbsp (15 mL) water
    1/2 onion, grated
    2 garlic cloves, minced
    1/3 cup (75 mL) grated Parmesan cheese
    1/4 cup (50 mL) dry bread crumbs
    2 tbsp (25 mL) chopped fresh basil
    2 tbsp oil-packed sun-dried tomatoes
    1/4 tsp (1 mL) salt 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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