Ground Chicken & Basil Burgers
1 lb Perdue Ground Chicken
2 tbsp freshly chopped parsley
lots of fresh-cut basil leaves
coarse ground black pepper
lemon zest of 1 lemon
2 tbsp Oikos non-fat Greek Yogurt
All ingredients go into a mixing bowl and are combined together. Form into a ball and quarter the meat for 4 individual burgers. The patties will shrink on the grill so they should be formed to be larger in circumference than bread bun. To prevent the burger from puffing into a ball and not cooking evenly, put an indentation into the center of the patty. Grill away at 325° for about 5 minutes on each side.
Serve on a a grilled multi-grain, whole wheat bread bun with romaine lettuce, a few slices of Roma tomato and a little olive oil mayo.