Caprese Breakfast Burger

Insalata caprese, a simple Italian salad consisting of sliced mozzarella (usually buffalo), tomato and basil, seasoned with olive oil.  Simplicity at it's best.  The salad was made famous by King Farouk of Egypt after a trip to the island of Capri during the 1950's.  I was a food anthropologist in another life. Did you know that profession actually exists? Whether or not you can make any money doing it is another story, which is why I do accounting. Sad face.
Yup, that's me!
We had this burger for brunch on a Saturday, but it would be great for breakfast, lunch or dinner.  Ian and I sat on the patio, soaking up some much needed vitamin D, while enjoying this with a cup of coffee. Typically caprese includes mozzarella, my take on it does not, but it has plenty of tomato and basil.  Hopefully you all have some leftover sun-dried tomato pesto from recipe I posted earlier this week.  If not, here it is, you will need some for your burger.  This recipe makes 4 servings, we managed to eat 2 a piece, so there were no leftovers.  Eggs don't reheat well, so if you are planning a meal for one or two just cook the eggs you need.  The only relevant cost info here was for the protein.  The ground chicken was $3.50 for 1 lb, 87.5 cents for each burger.  Eggs were 25 cents each. $1.12/per serving for the protein, not bad.  I feel like my mother, always telling us the price of the meat at the dinner table!

Caprese Breakfast Burger                                                                                            
(Print Recipe)
1 lb Ground chicken breast
1 tsp Fennel seeds
1/2 tsp Red pepper flakes
1/2 tsp Coriander
1/2 tsp Paprika
1 small Spring onion, chopped
1 clove Garlic, grated
4 eggs
1/2 cup Sun-dried Tomato Pesto
1 Tomato, sliced thick
5-6 Basil leaves, chiffonade
Coconut oil
Salt & Pepper

Brown grill marks taste good!
In a bowl, combine ground chicken, fennel seeds, red pepper flakes, coriander, paprika, garlic and onion.  Season mixture with salt and pepper.  Mix thoroughly using your HANDS.  Divide into 4 even portions and shape into patties. 
Heat a grill pan over medium-high heat.  Grease lightly with coconut oil (I used the spray).  Place patties on grill and DO NOT TOUCH.  The meat will pull away from the grill pan when it's ready to be flipped.  Grill marks are pretty.  6 minutes on the first side, 5-6 minutes on the second, until cook through.

Meanwhile, cook your eggs.  I like mine over-easy.  Heat coconut oil in a saute pan over medium heat.  Crack your egg, season with salt and pepper, let cook until the whites are opaque.  Flip and cook for only 1 more minute.  If you don't like runny yolks, keep cooking for another minute or two.

Now stack;
1. Chicken Burger Patty
2. Good slathering of Sun-dried tomato pesto
3. Thick slice of tomato
4. Egg
5. Chiffonade of basil - there's that word again, chiffonade.  What does it mean?  It's a fancy way of saying, slice into ribbons.  Take your basil leaves and stack them like a deck of cards, roll leaves up tightly and slice.  This make the finished product look gorgeous!



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