Forget all the rumors you’ve got heard about rooster burgers being dry and boring. Thanks to clean basil, salty parm, and balsamic vinegar, these have SO. MUCH. FLAVOR. (If you’re now not equipped to ditch the bun, but are the entire Italian vibe going on here, strive our Chicken Parm Burgers.)
Freshly ground black pepper
Balsamic glaze, for drizzling
- In a large bowl, combine ground chicken, Parmesan, garlic, basil, and balsamic vinegar. Season with salt and pepper, then form mixture into 4 or 5 small patties, depending on the size of your tomatoes. (They should be approximately the same size!)
- In a large skillet over medium heat, heat oil. Add patties and cook until seared on bottom, about 6 minutes. Flip and cook until lightly seared, about 4 minutes, then top with mozzarella. Cover skillet and cook until cheese has melted and chicken is cooked through, 2 to 3 minutes more.
- Slice tomatoes in half (NOT through the stem end). Season bottom tomato halves with salt and pepper. Top with baby spinach, burgers, and basil, then drizzle with balsamic glaze. Top with remaining tomato halves.