Chicken Sun Dried Tomato Mini Burgers beauty, as seen on Food Network Kitchen Live.
Recipe courtesy of Catherine McCord

Mini Sun-Dried Tomato Chicken Burgers

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  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 8 mini burgers or 4 to 5 burgers
Sun-dried tomatoes add so much flavor to the most simple foods that I want to encourage you all to try using them more in your own recipes. I always keep a jar of them in the pantry so whenever I'm stumped on how to boost the flavor of a fairly neutral tasting food, like ground chicken, I've got a great go-to ingredient that I know will deliver big on taste. Throw in a bit of Parmesan and you can turn these burgers into a meal your guests will remember.



  1. Preheat a grill, grill pan or large skillet over medium heat.
  2. Meanwhile, place the sun-dried tomatoes in a food processor and process until chopped, about 30 seconds. Add the chicken, Parmesan cheese and salt and process until incorporated. Form the mixture into 8 equal mini patties.
  3. Grease the grill, grill pan or skillet with olive oil.
  4. Add the buns and cook until toasted, about 1 minute. Transfer to a plate.
  5. Cook the patties until browned on both sides and cooked through, about 3 minutes per side. During the last minute of cooking, top the patties with the cheese and let melt.
  6. Place 1 patty in each bun and serve.

Cook’s Note

You can make the patties ahead of time and freeze them. After shaping the patties, place them on a baking sheet and freeze for 30 minutes. Transfer the patties to a resealable plastic bag, label and freeze. When ready, thaw in the refrigerator for 24 hours or cook them frozen and add at least 5 minutes to the cooking time.