Diverse flavors highlight this muscle-building meal that’s more a dish than a burger. Despite the complex ingredients and inclusions, prep is relatively simple and they’re cooked just like regular burgers.
Recipe and photo courtesy Serena Wolf @ Domesticate Me
Makes 4 servings
- 2 tsp olive oil
- 1 ear corn, kernels removed
- 2 ripe (but still slightly firm!) peaches, peeled and diced
- 1 cup cherry tomatoes, halved
- 8 basil leaves, thinly sliced
- 1 Tbsp fresh lemon juice
- 1 pound ground chicken breast
- 3 ounces goat cheese, crumbled
- 1 clove garlic, grated or finely minced
- ¼ tsp kosher salt
- ½ tsp crushed red pepper
- Romaine or butter lettuce leaves (for serving)
How to make it
Start by cooking your corn. Heat 2 teaspoons olive oil in a small sauté pan. When hot, add the corn kernels and cook for 6-7 minutes until tender and slightly browned. Transfer to a mixing bowl and let cool to room temperature.
Add the peaches, tomatoes, basil, lemon juice, and a pinch of salt to the bowl with the corn, and toss to combine. Refrigerate until ready to use.
Place the chicken in a medium mixing bowl and add the goat cheese, garlic, salt, and crushed red pepper. Using your hands, mix all of the ingredients until well-combined. With damp hands, form the chicken into four patties about 1" thick.
Heat a lightly oiled grill or grill pan over medium heat. When hot, place the burgers on the grill and cook for 5-6 minutes per side until cooked through.
Serve burgers over lettuce leaves and top with the peach mixture.