Bocconcini Chicken Burgers

by Susan Hanna

I prefer chicken or salmon burgers to beef, so I was looking forward to trying these chicken burgers from Canadian Living. I wasn’t disappointed — these are easy to make, hold together well and are moist and flavourful, thanks to the cheese, basil and sun dried tomatoes.

Serves 4.

Avoiding Additives and Preservatives

Check the cheeses, buns, breadcrumbs and sun dried tomatoes for additives and preservatives. Genuine parmesan cheese is additive free. I used Tre Stelle bocconcini cheese, 4C panko breadcrumbs, D’Italiano buns and Aurora sun dried tomatoes. For more recipes using all-natural ingredients, visit Eye For A Recipe.


  • 4 slices bocconcini cheese (one 4-oz/125 g ball)
  • 1 plum tomato sliced
  • 4 fresh basil leaves
  • 4 hamburger buns


  • 1 lb (454 g) boneless skinless chicken thighs
  • 1 egg
  • 1 tablespoon (15 ml) water
  • ½ onion grated
  • 2 garlic cloves minced
  • 1/3 cup (75 ml) grated Parmesan cheese
  • ¼ cup (60 ml) dry breadcrumbs
  • 2 tablespoons (30 ml) chopped fresh basil
  • 2 tablespoons (30 ml) oil packed sun dried tomatoes
  • ¼ teaspoon (1 ml) salt and pepper



  1. In food processor, pulse chicken until coarsely ground; set aside.
  2. In large bowl, beat egg with water; stir in onion, garlic, Parmesan cheese, bread crumbs, basil, sun-dried tomatoes, salt and pepper. Mix in chicken. Shape into four ¾ -inch (2 cm) thick patties.
  3. Place patties on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 165°F (74°C), 12 to 14 minutes.
  4. Sandwich burgers, Bocconcini, tomato and basil in buns.