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Tuscan Butter Burger

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A good burger is really all about the sauce and this chicken burger has it. The Tuscan Butter makes this burger unforgettable. It's creamy and bright and we want to top everything with it. 

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Yields: 4 servings
Prep Time: 0 hours 10 mins
Total Time: 0 hours 30 mins
For the chicken burgers
1 1/2 lb.

ground chicken

1 c.



green onions, minced

2 tbsp.

extra-virgin olive oil

For the Tuscan Butter Sauce
2 tbsp.


1 tbsp.

tomato paste

1/2 c.

heavy cream

1/4 c.

finely grated Parmesan

1/4 tsp.

McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend

For assembly

(7-oz.) jar oil-packed sun-dried tomatoes, drained

1 c.

large fresh basil leaves


seeded hamburger buns, split and lightly toasted

  1. Make the chicken burgers: In a medium bowl, combine chicken, panko, green onions, and 1 teaspoon McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend.
  2. In a large skillet over medium-high heat, heat oil. Using slightly dampened hands, form chicken mixture into 4 patties, placing patties in the hot skillet as they are formed. Cook, flipping once, until golden and a thermometer inserted into the center registers 165°, 8 to 10 minutes. Remove patties to a plate. Drain any excess oil.
  3. Make the Tuscan butter sauce: Return skillet to medium-low heat and add butter and tomato paste. Cook, whisking, 1 minute. Whisk in heavy cream, Parmesan, and 1/4 teaspoon McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend. Bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced and parmesan is melted, about 2 minutes. Remove from the heat.
  4. Place burger patties on the bottom buns. Spoon Tuscan butter sauce over patties, then top with basil and sun-dried tomatoes. Close sandwich with top bun.

Brad Holland
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