Sun-dried Tomato and Goat Cheese Stuffed Basil Chicken Burgers
2 pounds ground chicken
5 Tablespoons sun-dried tomato pesto
2 teaspoons kosher salt
4ounces crumbled goat cheese
3 garlic cloves, minced
3 tablespoons fresh basil, torn
1 teaspoon fresh ground black pepper
2 teaspoons garlic salt
12 whole Sun-dried tomatoes packed in oil
4 ounces goat cheese divided into 6 slices"
6 Kaiser rolls
½ cup extra virgin olive oil
½ cup mayonnaise
24 large fresh basil leaves
1. Preheat grill to 350 degrees. 2. Mix ground chicken, sun dried tomato pesto , kosher salt, crumbled goat cheese, minced garlic, torn fresh basil, fresh ground pepper and garlic salt together until combined well. 3. Divide ground chicken mixture into twelve even sections. 4. Roll each section into a ball and then form into patties. 5. Lay six of the patties on plate. Reserve the other six patties. 6. Chop two whole sun-dried tomatoes and place on top of one of the patties on the plate then place one slice of goat cheese on top of the sun-dried tomatoes. 7. Repeat step 6 until all patties are topped with sun-dried tomatoes and one slice of goat cheese. 8. Cover each of the patties from step 6 with one of the reserve patties from step 5. Seal edges of each patty by pressing and forming a single burger. 9. Brush grill with vegetable oil. Place each burger on preheated grill and cook for 4/5 minutes on each side. 10. Remove burgers from grill. 11. Slice Kaiser rolls if needed and brush cut sides with extra virgin olive oil and place on heated grill cut side down until toasted. 12. To assemble burger spread 2 teaspoons of mayonnaise on the top and bottom halves of each roll and layer as follows: Grilled roll bottom spread with mayonnaise, 2 fresh whole basil leaves, burger, 2 more basil leaves and then top of grilled roll spread with mayonnaise.