It's time to grill!

The weather in the Bay Area is finally stabilizing into summer, it's time to get out the grill.

On the menu: Mediterranean chicken burgers and a Caprese inspired salad. Fresh mozzarella and tomatoes, toss with some chiffonnade of basil, olive oil, balsamic vinegar and serve on a bed of butter lettuce.

First, the chicken burgers (this can be easily doubled to feed more than a few people). In a large bowl, combine the following:
1 lb. package of ground chicken meat
1 teaspoon minced garlic
1 teaspoon minced rosemary
1 Tablespoon minced sun dried tomatoes
2 Tablespoons shredded Parmesan cheese
2 Tablespoons crumbled feta, garlic & herb flavor
3/4 teaspoon salt
1/2 teaspoon pepper
1 egg
1/2 cup bread crumbs (optional, will help to firm up the patties)


Smoosh this all together (using clean hands is fine, unless your squeamish, then mix together with a spoon until well incorporated). Form into 3-4 patties, set on a plate in the fridge to firm up a little.


For the salad, dice up two vine ripened tomatoes, and three to four mozzarella balls into 1/2 inch dice. Set aside. Place some clean, fresh basil leaves on the cutting board- make a stack of four leaves. Roll the leaves up (from the side of the leaves in) to make a cigar shape. Cut the leaves into ribbons by cutting across the leaves from the tips to the stems. Toss into tomato and cheese mixture. Wash and dry some lettuce, cut or tear to your desired size. Just before serving: dress the lettuce with olive oil, balsamic vinegar, salt and pepper, add the tomato mixture, toss to combine.

About the chicken burgers- you may notice that the meat is sticky. So, when you go to grill or pan cook them, you will need to grease up the pan or for the grill, try this technique: Tear off a square of tin foil. Pour a little olive oil in it, smear the olive oil around (not too much, just enough to coat). Heat the grill or your pan to medium high heat. Place the chicken patties on the oiled foil, then place this on the grill, away from the flame. Cover and cook about five minutes, flip, and continue cooking another two minutes. For the last five minutes, place directly on the grill (dispose of the foil), flipping once to get some color and char. Take one off the grill, check it to make sure they are done. The burgers should be cooked through to the middle. Serve on toasted buns with lettuce, tomato and whatever other accompaniments you may like.