MINI CHICKEN BURGERS with gorgonzola and tarragon on walnut kaiser rolls

A chicken mixture of tarragon, oil, mayonnaise, pepper, shallot and bread crumbs is formed into patties, grilled and topped with crumbled feta cheese.

• Email Recipe
• Print Recipe
•        

Ingredients:

• Ground chicken meat    2 lbs.
• Tarragon, chopped      1 tsp.
• Olive oil      1 tbsp.
• Mayonnaise      1 tbsp.
• Ground black pepper    1 tsp.
• Shallot, minced      1
• Fine Bread crumbs      2 tsp.
• Olive oil     
• Sea salt      1/8 tsp.
• Gorgonzola, crumbled    2 tbsp
• Low-fat mayonnaise     3 tbsp.
• Walnut Kaiser rolls *  3
• Baby arugula           1 cup
• Roma tomato      2
• *kaiser rolls are 2.5" in diameter**

Method

1. Heat a gas grill to HIGH heat. Combine the first 7 ingredients in a small bowl. Combine well and form into six, 4-oz. patties. Rub burgers with 2 tsp. of the remaining olive oil, and season with a pinch of salt each. Grill burgers for 7-8 minutes, flipping twice, until burgers are firm and juices run clear. 2. Top burgers with the gorgonzola. Brush the buns with some more olive oil and grill until lightly toasted. Spread each bun half with the low-fat mayonnaise. Toss the arugula with a drizzle of remaining olive oil. Cover the bottoms of the buns with some arugula, then a slice of roma tomato, the cheese-topped burger, then more arugula, and remaining bun half. Serve bistro-style with some fresh French fries or chips.

Notes: The walnut kaiser rolls I have found in the fresh-made bread section of grocery stores. If you cannot find walnut kaiser rolls or mini-walnut rolls, regular will do fine. Just make sure they are as fresh as can be.

Number of servings: 6 mini burgers

Submitted By: Michael C.
View all recipes by this user