Servings
4
Cook Time
20
Prep Time
5

Diverse flavors highlight this muscle-building meal that's more a dish than a burger. Despite the complex ingredients and inclusions, prep is relatively simple and they're cooked just like regular burgers.

Recipe and photo courtesy Serena Wolf @ Domesticate Me

Makes 4 Servings
Prep Time: 
5
Cook Time: 
20
Ingredients 
2 tsp olive oil
1 ear corn, kernels removed
2 ripe (but still slightly firm!) peaches, peeled and diced
1 cup cherry tomatoes, halved
8 basil leaves, thinly sliced
1 Tbsp fresh lemon juice
1 pound ground chicken breast
3 ounces goat cheese, crumbled
1 clove garlic, grated or finely minced
¼ tsp kosher salt
½ tsp crushed red pepper
Romaine or butter lettuce leaves (for serving)
How to make it 

Start by cooking your corn. Heat 2 teaspoons olive oil in a small sauté pan. When hot, add the corn kernels and cook for 6-7 minutes until tender and slightly browned. Transfer to a mixing bowl and let cool to room temperature.

Add the peaches, tomatoes, basil, lemon juice, and a pinch of salt to the bowl with the corn, and toss to combine. Refrigerate until ready to use.

Place the chicken in a medium mixing bowl and add the goat cheese, garlic, salt, and crushed red pepper. Using your hands, mix all of the ingredients until well-combined. With damp hands, form the chicken into four patties about 1" thick.

Heat a lightly oiled grill or grill pan over medium heat. When hot, place the burgers on the grill and cook for 5-6 minutes per side until cooked through.

Serve burgers over lettuce leaves and top with the peach mixture.