Ingredients
Method
- In a medium bowl, combine the ground chicken, salt, black pepper, dried oregano, beaten egg, and seasoned panko. Mix gently until just combined; do not overwork. Shape into 4 equal patties, about 1/2 inch thick. Refrigerate the patties for at least 1 hour (or up to 24 hours) to help them hold together on the grill.
- Preheat your gas or charcoal grill to 350-375°F (175-190°C). Grill the patties over direct heat for 4-5 minutes per side, until a golden crust forms and the internal temperature reaches 165°F (74°C). During the last minute of cooking, top each patty with a slice of the Italian cheese blend and close the grill lid to melt the cheese.
- If desired, toast the hamburger buns on the grill over indirect heat for 1-2 minutes, until lightly golden.
- Place each patty with melted cheese on a toasted bun. Top with fresh basil leaves and sliced tomato. Serve immediately.
Nutrition
Notes
For extra flavor, add a squeeze of Meyer lemon juice to the patty mixture. If you don't have seasoned panko, use plain panko and add 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder. To make ahead, shape patties and refrigerate up to 24 hours. Avoid pressing down on the patties while grilling to keep them juicy. Serve with a side of grilled artichokes or a simple arugula salad for a California-inspired meal.