Today is a glorious day in early-September, but unless we get a wealth of warm weather and sunshine for at least three more weeks, it's probable that I picked the last substantive batch of garden tomatoes this morning -- and it's been a banner year. While walking my basket of dew-covered beauties back to my kitchen, I passed by my last full-leafed basil plant, the one I've been saving for that celebratory "last caprese day" of the season. Today ended up being the day.
While I'm always, and I mean always, in the mood for a classic caprese salad (sliced same-day-picked garden tomatoes, fresh buffalo-milk mozzarella cheese, basil leaves, a drizzle of fruity olive oil -- occasionally a splash of balsamic vinegar too -- freshly-ground sea salt and pepper), I reminded myself how much Joe was looking forward to my thick, juicy chile cheddar cheeseburgers w/chile-lime mayo for an early dinner on our deck tonight. A promise is a promise, and, when a man's got cheeseburgers on his mind, it's pretty hard to change it. Then it not only rained, it poured.
The move indoors opened the topic up for discussion, which was convenient because I'd had "this caprese thing" rattling around in my head all morning. Very diplomatically, I said, "How about chicken-burgers done in the grill pan instead. I've got all the stuff on-hand to make them caprese-style. We can make cheeseburgers anytime." Joe's response: "Sounds like a plan." Joe likes plans. Dinner was divine -- Joe still got a great burger and I quelled my caprese craving:
A moist, juicy chicken burger full of caprese flavors + a drizzle of some awesome balsamic mayonnaise = a great burger.
For the chicken burgers:
2 pounds chicken breast tenderloins, sliced into 1"-1 1/2" pieces
1 medium yellow or sweet onion, medium-diced, 6-7 ounces, about 1 1/2 cups
2 large garlic cloves
1/2 cup chiffonade of fresh basil leaves
1 extra-large egg
1/2 teaspoon dried basil leaves
1/2 teaspoon sea salt
1/2 teaspoon coarsely-ground black pepper
16 slices deli-style mozzarella cheese, or, 8 slices deli-style mozzarella cheese + 8 slices deli-style provolone cheese, your choice
no-stick cooking spray, for preparing grill pan
For the assembly and garnishes:
8 burger rolls of choice
2-3 cups shredded romaine lettuce, a generous 1/4 cup per sandwich
16-24 tomato slices, 2-3 per sandwich depending upon size of tomatoes
balsamic mayonnaise (Note: See Cook's Note at end of recipe.)
16-24 large, whole, fresh basil leaves, 2-3 per sandwich
~Step 1. Slice and place the chicken piecess in the work bowl of food processor fitted with steel blade, along with the diced onion and basil chiffonade. Using a series of 20 rapid on-off pulses, coarsely-grind the chicken, along with the onion and basil. Add the egg, dried basil, sea salt and pepper to work-bowl of processor. With processor motor running for 10-15 seconds, incorporate the egg and spices throughout the now finely-ground chicken. Refrigerate 1-2 hours.
Note: You will have a little over 2 1/2 pounds chicken mixture. The mixture will resemble the soft "sticky" consistency of a meatloaf mixture rather than a typical burger mixture. This is intentional. Because ground chicken is naturally dry when it is cooked, extra moisture must be added to the poultry mixture at the outset, and, it was done in the form of onion, garlic and fresh basil.
~ Step 2. Line a 17 1/2" x 12 1/2" baking pan with parchment paper. Using a kitchen scale as a measure, divide poultry mixture into 8, 5-ounce portions, form the portions into 3 1/2"-round x 3/4"-thick discs, placing them side-by-side on pan. While you can form the burgers, like you would less-sticky hamburgers, using your hands, if you have a 3 1/2" food ring and a tablespoon, it'll be incredibly easy (and you won't get "sticky chicken goo" all over your fingers and palms of hands). Cover pan with plastic wrap and partially-freeze burgers for 55-60 minutes, no longer than that.
Note: Partially freezing the burgers makes them easy to handle when it comes time to put them on the grill pan (or on the grids of a gas grill outdoors). Do not freeze the burgers completely. You want them just firm enough to easily lift off the parchment while maintaining their shape.
~Step 3. Spray grill pan with no-stick cooking spray and place over medium heat on stovetop. Place as many chicken burgers as will comfortably fit (without crowding pan) on the grill grid. Cook, turning only once, until burgers are golden on both sides, about 13-15 minutes per side, lowering the heat if and when necessary to keep them from over-browning or burning before they cook through to their centers. Safe temperature = safe-to-eat poultry: use an instant-read meat thermometer to insure burgers have reached an internal temperature of 165°.
Once an internal temperature of 162°-165º has been reached, adjust heat as low as it will go, top each burger with 2 mozzarella slices, cover the grill pan and wait for cheese to melt, 1-1 1/2 minutes.
Note: Grill pans don't come with lids. The lid to my 16"-quart Cuisinart stockpot fits on my Cuisinart grill pan. Can't find a lid? Cover the pan with a piece of foil.
Note: To cook on an outdoor gas grill, preheat grill to medium. Place burgers, side-by-side, either over indirect heat or on the upper rack of grill (if you have one). Close lid and allow to cook 13-15 minutes. After 13-15 minutes, open the grill lid. Using a long-handled grilling spatula, flip burgers over. They will have firmed up and be golden brown on the first side. Close the grill lid and continue to cook on the second side for 13-15 minutes, or, to an internal temperature of 165°.
Some assembly required:
Bun, shredded lettuce, burger, tomatoes, mayo & basil:
Pick it (or half of it) up in your mitt:
Savor each & every end-of-caprese-season bite:
Grillmarked: Ground Chicken Caprese-Style Burgers: Recipe yields 8 large, hearty caprese-style chicken burgers & 1/2 cup balsamic mayonnaise/1 tablespoon mayo per burger.
Special Equipment List: cutting board; chef's knife; food processor; 17 1/2" x 12 1/2" baking pan; parchment paper; kitchen scale; 3 1/2" food ring and tablespoon; grill pan w/lid; instant-read meat thermometer
Cook's Note: To make 1/2 cup balsamic mayo, in a small bowl, stir together:
1/2 cup mayonnaise
1 tablespoon balsamic vinegar
1/4 teaspoon each: garlic powder, onion powder, dried basil, coarsely-ground black pepper and sea salt
Refrigerate 1 hour prior to serving.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2023)
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