1 (13oz) can quartered artichoke hearts in water, drained
1/4 cup sun-dried tomatoes in oil (about 6), cut into thin strips
1 lb ground chicken breast
1 large egg yolk
1 Tbsp Dijon mustard
2 tsps Worcestershire sauce
1 garlic clove, minced
2 Tbsp chopped fresh basil
4 whole-wheat hamburger buns, lightly toasted
Instructions
In a small bowl, combine artichoke hearts and tomato.
In a large bowl, stir together chicken, egg yolk, mustard, Worcestershire sauce, garlic and chopped basil. Form mixture into 4 patties.
Lightly coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add burgers and cook until cooked through, about 5 minutes per side.
Originally Submitted
8/17/2010
0 Out of 5 from
0 reviews
You can add this Mediterranean Chicken Burgers recipe to your own private DesktopCookbook.
