It can still be a burger, even without a bun!
- 1 lb. ground chicken
- 1/4 cup grated Parmesan
- 2 cloves garlic
- 2 tbsp. torn basil leaves plus more for garnish
- 1/2 tbsp. balsamic vinegar
- Kosher salt
- Freshly ground black pepper
- 1 tbsp. extra-virgin olive oil
- 5 thick slices fresh mozzarella
- 4 -5 slicing tomatoes
- 1 cup baby spinach
- Balsamic glaze for drizzling
In a large bowl, combine the ground chicken, Parmesan, garlic, basil, and balsamic vinegar. Season the mixture with salt and pepper, then form it into 4 or 5 small patties. The number of patties you should make depends on the number of tomatoes you have. Try to get tomatoes that are all around the same size.
In a large skillet over medium heat, heat up your oil. Add patties and cook until you've got a good sear on bottom, about 6 minutes. Flip and cook the other side until lightly seared, about 4 minutes, then top with mozzarella. Cover the skillet and continue cooking until the cheese has melted and chicken is cooked through. Should take another 2 to 3 minutes.
Slice tomatoes in half horizontally (don't go through the stem end!). Season the bottom halves with salt and pepper. Top with baby spinach, the chicken patties, and basil, then drizzle with balsamic glaze. Top 'em off with the top tomato halves.
Try to make this recipe right after getting your tomatoes. You want 'em fresh and juicy to get the best flavor.