Tuscan Chicken Burger

This recipe uses:

D'Italiano® Crustini Buns

Original or 100% Whole Wheat

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Makes 4 servings.


500 g ground chicken
1 egg; beaten
1 clove garlic; minced
1/2 cup (125 ml) bread crumbs
1/4 cup (50 ml) Parmesan cheese
1/2 tsp (2 ml) each dried mint and salt
1/4 tsp (1 ml) each dried rosemary and pepper
1/4 cup (50 ml) chopped fresh basil
2 tsp (25 ml) chopped fresh parsley
1 tbsp (15 ml) Dijon mustard
4 D’Italiano® Crustini Buns, Original or 100% Whole Wheat

Aioli Topping

2 heads garlic; roasted*
1/2 cup (125 ml) light mayonnaise


Mix together all ingredients (except those needed for topping). Form into 4 patties. grill over medium heat turning once. Cook for 12-15 minutes until no longer pink inside. Split buns in half and grill cut side down until golden (2 minutes). Aioli Topping (can be made 3 days in advance and refrigerated): Squeeze garlic pulp out of roasted cloves and mash in bowl. Stir in mayonnaise. Spread aioli over buns. Top with patties, sliced tomatoes and lettuce.

*To roast garlic: Slice top of garlic head off so cloves are exposed. Wrap well in foil. Bake in 425ºF (220ºC) oven for 40 minutes. Or grill over medium heat (turn once) for 35-45 minutes until cloves are softened. Cool for 15 minutes before squeezing out pulp.

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