Stretch out summer with this burger! A ground chicken patty stuffed with goat cheese and fresh herbs, topped with grilled zucchini and arugula — it tastes like heaven. And good news: ground chicken is an ingredient you'll often find on FoodHero. Make the most of it!

Servings: 4
Prep: 30 minutes
Cook: 10 minutes
Refrigeration: 5 days

Ingredients

• 1 lb ground chicken
• ½ French shallot, finely chopped
• 1 egg
• ¼ cup breadcrumbs
• 125 ml (½ cup) mayonnaise
• About 20 basil leaves
• 4 burger buns
• 1 zucchini, sliced lengthwise into ½ cm slices
• A few sun-dried tomatoes, to taste
• Arugula leaves, to taste

Goat cheese filling

• 200 g goat cheese
• ½ French shallot, finely chopped
• 1 tbsp basil, finely chopped
• 1 tbsp parsley, finely chopped
• 1 tbsp dill, finely chopped
• 45 ml (3 tbsp) pine nuts, coarsely chopped
• Salt and freshly ground pepper

Instructions

1. Combine the goat cheese filling ingredients. Season with salt and freshly ground pepper. Shape into 4 small discs, about 3 inches in diameter and ½ inch thick. Place in the freezer to firm up slightly.
2. In a second bowl, combine the ground chicken with the shallot, egg and breadcrumbs. Season with salt and pepper.
3. Divide the chicken mixture into 4 portions and shape into balls. Place a goat cheese disc in the centre of each and close the meat around it, making sure it's fully sealed.
4. In a narrow container, blend the mayonnaise and basil together with an immersion blender. Set aside.
5. Grill the patties on the barbecue over direct heat, first on both sides, then over indirect heat until the meat reaches 175°F. Grill the burger buns as well, along with the zucchini slices, first drizzled with olive oil and sprinkled with fine salt.
6. Spread basil mayonnaise on both cut sides of the buns, then place the chicken patty on the bottom bun. Top with grilled zucchini, sun-dried tomatoes and arugula. Serve immediately.

Recipe by Chloé Girard - Chef Coeur d’Artichaut

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