Ingredients:

  • 1.5 lbs ground chicken breast
  • 1/4 cup Panko breadcrumbs
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp olive oil
  • 4 oz Gorgonzola cheese, crumbled
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 4 whole grain buns
  • 1 cup fresh baby arugula
  • 4 slices tomato

Instructions:

  1. In a small bowl, combine the crumbled Gorgonzola, diced red onion, and chopped parsley. Drizzle in the lemon juice and olive oil, stirring gently to maintain cheese texture. Set aside.
  2. In a large bowl, combine ground chicken, Panko, Worcestershire sauce, garlic powder, salt, and pepper. Gently shape into four 6-oz patties, pressing a slight indentation into the center of each.
  3. Preheat grill or pan to medium-high heat and brush grates with olive oil. Cook patties for 5–6 minutes per side until they reach an internal temperature of 165°F (74°C).
  4. Place a handful of arugula on a toasted whole grain bun. Top with the grilled chicken patty, a tomato slice, and a scoop of Gorgonzola salsa. Close with the top bun and serve.