MOZZARELLA-STUFFED CHICKEN BURGERS

In the 16th century, European explorers and conquistadors first encountered fresh tomatoes in South America. Seeds were brought back to the sunny regions of the Mediterranean, where they were cultivated. The first tomatoes grown were yellow, and given the name “pomodoro” or golden apple by the Italians. Some years later, Jesuit priests returned from Mexico with red tomato seeds, which quickly replaced the yellow as the tomato of choice. Sundried tomatoes are believed to have originated in southern Italy. Italian peasants, without the means to sufficiently refrigerate or can fresh tomatoes, dried tomato halves on their terra cotta tiled roofs. They could then enjoy these "pomodori secchi" or dried tomatoes throughout the winter until fresh tomatoes were again available. Extensive trading throughout the Mediterranean took these ideas to other areas including Turkey, which today is the world´s leading producer of sundried tomatoes.

Serves 4
50 minutes
299 kcal per serving


Ingredients

Marinara sauce

• 2 tsp extra-virgin olive oil
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 4,5 dl plum tomatoes, chopped
• 6 oil-packed sun-dried tomatoes, drained and finely chopped
• 2 tbsp fresh basil, chopped

Burgers

• 450 g lean ground chicken or turkey
• 4 tbsp finely chopped scallions
• 2 tsp minced garlic
• 2 tsp Worcestershire sauce
• 1 tsp freshly grated lemon zest
• 1/2 tsp dried oregano
• 1 dl shredded part-skim mozzarella cheese, divided
• 2 tbsp finely chopped fresh basil
• 2 tsp extra-virgin olive oil
• 10 cm slices foccacia bread, toasted

Method

1. To prepare the marinara: Heat 2 tsp oil in a medium saucepan over medium heat.
2. Add the onion and garlic, cover and cook, stirring frequently, until translucent, 5-7 minutes.
3. Stir in the fresh tomatoes, sun-dried tomatoes, salt and pepper.
4. Bring to a simmer and cook, stirring occasionally, until the tomatoes have broken down, 8-10 minutes.
5. Stir in the basil and remove from the heat.
6. Transfer to a food processor and pulse to form a coarse-textured sauce.
7. Return to the pan and set aside.
8. To prepare the burgers: Place chicken or turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, salt and pepper in a large bowl.
9. Gently combine, without overmixing, until evenly incorporated, then form into 8 thin patties.
10. Combine 4 tbsp cheese and basil and place an equal amount in the center of 4 patties.
11. Cover with the remaining patties and crimp the edges closed.
12. Heat 2 tsp oil in a large nonstick skillet over medium heat (or grill in the oven).
13. Add burgers and cook, turning once, until done.
14. Warm the marinara on the stove.
15. To assemble the burgers, spread 3 tbs of marinara on each toasted foccacia, top with a burger, about 3 more tbsp of marinara and 1 tbsp of the remaining cheese.