Ingredients
1 1/2 lb. ground chicken
1 c. panko
4 green onions, minced
1 tsp. McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend
2 tbsp. extra-virgin olive oil
2 tbsp. butter
1 tbsp. tomato paste
1/2 c. heavy cream
1/4 c. finely grated Parmesan
1/4 tsp. McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend
1 (7-oz.) jar oil-packed sun-dried tomatoes, drained
1 c. large fresh basil leaves
4 seeded hamburger buns, split and lightly toasted
Preparation
Step 1Make the chicken burgers: In a medium bowl, combine chicken, panko, green onions, and 1 teaspoon McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend.Step 2In a large skillet over medium-high heat, heat oil. Using slightly dampened hands, form chicken mixture into 4 patties, placing patties in the hot skillet as they are formed. Cook, flipping once, until golden and a thermometer inserted into the center registers 165°, 8 to 10 minutes. Remove patties to a plate. Drain any excess oil.Step 3Make the Tuscan butter sauce: Return skillet to medium-low heat and add butter and tomato paste. Cook, whisking, 1 minute. Whisk in heavy cream, Parmesan, and 1/4 teaspoon McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend. Bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced and parmesan is melted, about 2 minutes. Remove from the heat.Step 4Place burger patties on the bottom buns. Spoon Tuscan butter sauce over patties, then top with basil and sun-dried tomatoes. Close sandwich with top bun.
