Ingredients:

  • 1 cup Balsamic Vinegar
  • 1 tbsp Light Brown Sugar (optional)
  • 1 lb Ground Chicken (Mince)
  • 1/4 cup Panko Breadcrumbs
  • 2 tbsp, finely chopped Fresh Basil
  • 2 tbsp Grated Parmesan Cheese
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tsp Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 2 tbsp Olive Oil (for cooking)
  • 4 Ciabatta Rolls or Brioche Buns
  • 4 oz Fresh Mozzarella, drained and sliced
  • 2 large Beef Tomatoes, sliced thickly
  • 12 Fresh Basil Leaves (for garnish)
  • 1 cup Rocket (Arugula) (optional)

Instructions:

  1. Reduce the Vinegar: Pour the balsamic vinegar (and optional sugar) into a small saucepan. Bring to a simmer over medium heat.
  2. Monitor: Reduce the heat to low and simmer gently, stirring occasionally. Cook until the volume has reduced by about half and the liquid coats the back of a spoon (about 8-10 minutes). It should be thick and syrupy.
  3. Cool: Pour the glaze into a small bowl and set aside to cool. It will thicken considerably as it cools.
  4. Combine Dry Ingredients: In the large mixing bowl, gently combine the Panko, Parmesan, basil, garlic and onion powders, salt, and pepper.
  5. Add Mince: Add the cold ground chicken (mince) to the bowl.
  6. Mix Gently: Using your hands or a wooden spoon, mix the ingredients just until they are combined. Do not overmix, as this will lead to tough, dry burgers.
  7. Form Patties: Divide the mixture into four equal portions and gently form them into patties, about 1 inch (2.5 cm) thick. Create a slight indentation in the centre of each patty.
  8. Chill: Place the patties on a plate lined with parchment paper and chill in the refrigerator for a minimum of 30 minutes.
  9. Preheat: Preheat your grill or cast-iron skillet to medium-high heat. Add the olive oil.
  10. Cook Patties: Place the chilled patties on the grill/skillet. Cook for 6–7 minutes per side.
  11. Check Doneness: After flipping, place the mozzarella slices on top of the burgers during the last 2 minutes of cooking to allow them to melt slightly. The internal temperature must reach 165°F (74°C).
  12. Toast Buns: While the burgers finish, lightly toast the cut sides of the buns on the grill or under the broiler.
  13. Assemble: Build the burgers: Spread a thin layer of the balsamic glaze on both sides of the bun. Layer the base with rocket (if using), followed by the chicken patty with melted mozzarella, two slices of beef tomato, and a generous topping of fresh basil leaves.
  14. Finish: Drizzle a little extra balsamic glaze over the basil leaves just before serving.