Garden Chicken Burgers
with Basil-Gorgonzola Salsa

Second place in the 1996 Bays English Muffin Contest


by Deborah McGuire



  • 1 pound ground chicken
  • 1 egg
  • 2 cups fresh bread crumbs
  • 1/4 cup grated gorgonzola cheese
  • 1/2 cup diced red onion
  • 1/2 cup red bell pepper, finely chopped
  • 2 tablespoons fresh basil, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Basil-Gorgonzola Salsa

  • 2 cups Roma tomatoes (Italian-plum) seeded, and finely chopped
  • 1/4 cup fresh basil, chopped
  • 1/4 cup parsley, chopped
  • 1/2 cup red bell pepper, finely chopped
  • 1/2 cup red onion, diced
  • 2 tablespoons fresh lemon juice
  • 1/2 cup grated gorgonzola cheese
  • 1/2 teaspoon salt
  • 6 Bays English Muffins

Garnish: red lettuce leaves, red pepper rings, and basil leaves.

Combine all salsa ingredients in a medium bowl. Mix well, and set aside.

Combine all burger ingredients in a medium bowl. Mix very well, and form into six patties, about 1/2 inch thick. Cook on a griddle, or in a large skillet, over medium-high heat about 3 to 4 minutes per side, or until cooked through. Meanwhile toast muffins as desired.

Drain salsa of any accumulated juices, and mix again. Top each muffin half with a burger. Top each burger with a tablespoon of salsa. Serve open faced with other muffin half. Garnish the plates as desired, and pass the remaining salsa.


Gourmet Burgers

Runners Up:


Provided by Bays English Muffins


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