Ingredients
The following ingredients have 5 Servings
- 2 cups cherry tomatoes, (halved or quartered)
- 4 garlic cloves minced
- 3 tablespoons chopped fresh basil
- 1 tablespoon diced shallot ((optional))
- 2 teaspoons olive oil
- pinch of salt and pepper
- 1 pound ground chicken or turkey
- 2 tablespoons chopped fresh basil
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- ¼ teaspoon crushed red pepper flakes
- 4 ounces mozzarella cheese, (cut into ½ inch chunks, plus more for topping)
- balsamic glaze for drizzling
- 4 to 6 buns for serving
Instruction
- Note: size the burgers according to the size of your buns! You can make large burgers or smaller sliders. Also, you only need as many mozzarella cubes as you have burgers.
- Combine the tomatoes, garlic, basil, olive oil, salt and pepper in a bowl. Let it sit at room temperature while you prepare the burgers.
- Preheat your grill to high.
- Place the chicken in a bowl and mix in the fresh basil, dried basil, garlic powder, salt, pepper and pepper flakes until combined. Divide the chicken into 6 or 8 equal pieces (or honestly, pieces that match the size of buns you have!). Form the pieces into a patty and press a cube of the mozzarella into the center. Form the patty around the mozzarella so it’s completely covered. Repeat with remaining patties and cheese cubes.
- Place the burgers on the grill and cook for 5 minutes, then flip and cook for 3 to 5 minutes more. You want to make sure the internal temperature is 165 degrees F - and make sure you’re taking the temp of the meat and not the cheese in the center! Once the burger is almost done, place a slice of mozzarella on top and let it melt for 1 minute or so.
- Once the burger is done, place it on the bun and cover it with the tomato bruschetta mixture. Drizzle with balsamic glaze! Serve with the extra tomatoes on the side.
- P.S. this is slightly messy to eat because the tomatoes do start to fall out of the sides of the sandwich - but it’s so good!
