No-Bun Bruschetta Burgers

Disregard every one of the bits of gossip you've found out about chicken burgers being dry and exhausting. On account of crisp basil, salty parm, and balsamic vinegar, these have SO. MUCH. FLAVOR. (In case you're not prepared to dump the bun, yet are the entire Italian vibe going on here, attempt our Chicken Parm Burgers.) 

Fixings

1 lb. ground chicken 

1/4 c. ground Parmesan 

2 cloves garlic 

2 tbsp. torn basil leaves, in addition to additional for topping 

1/2 tbsp. balsamic vinegar 

Genuine salt 

Crisply ground dark pepper 

1 tbsp. extra-virgin olive oil 

5 thick cuts crisp mozzarella 

4 - 5 cutting tomatoes 

1 c. infant spinach 

Balsamic coating, for sprinkling 

Headings

In an enormous bowl, join ground chicken, Parmesan, garlic, basil, and balsamic vinegar. Season with salt and pepper, at that point structure blend into 4 or 5 little patties, contingent upon the size of your tomatoes. (They ought to be roughly a similar size!) 

In an enormous skillet over medium warmth, heat oil. Include patties and cook until burned on base, around 6 minutes. Flip and cook until softly singed, around 4 minutes, at that point top with mozzarella. Spread skillet and cook until cheddar has liquefied and chicken is cooked through, 2 to 3 minutes more. 

Cut tomatoes into equal parts (NOT through the stem end). Season base tomato parts with salt and pepper. Top with infant spinach, burgers, and basil, at that point sprinkle with balsamic coating. Top with residual tomato parts.