Saucy Mozzarella & Chicken Burgers

1 lb (0.5 kg) extra lean ground chicken

1 cup (250 mL) brown rice, cooked

1/4 cup (60 mL) red onions, minced

1/4 cup (60 mL) Romano cheese, grated

1 tsp (5 mL) basil, dried

1/2 tsp (2.5 mL) fennel seed, whole, crushed

1/2 tsp (2.5 mL) garlic powder

1/2 tsp (2.5 mL) hot red chili pepper flakes

1/4 tsp (1.25 mL) salt

3/4 cups (175 mL) mozzarella cheese, part skim, 16.5% MF, grated

3/4 cups (175 mL) pizza or pasta sauce, ready to serve

1 cup (250 mL) baby spinach, fresh

6 tomato slices

6 onion slices

6 whole wheat hamburger buns

1 Add cooked brown rice and chicken to a large mixing bowl. Add the red onion, Romano cheese, basil, fennel, garlic powder, chile pepper flakes and salt and mix well to combine. Divide into six equal portions measuring a generous ⅓ cup each. Shape into patties approximately 1 inch (2.5 cm) thick.
2 Preheat grill to medium high. Place burgers on top rack, close lid and grill 15 minutes on one side or until browned. Turn burgers over and carefully top each with 2 Tbsp (30 ml) mozzarella cheese. Close lid and grill another 7–10 minutes or until a thermometer set in centre of burgers registers 165°F (74°C). Remove from grill.
3 Place hamburger buns cut side down on grill and toast lightly. Remove from grill. Spread each half with 1 Tbsp (15 mL) pizza or pasta sauce.
4 Top bottom of bun with 1/6th of the baby spinach followed by a slice each of red onion and tomato. Top with a grilled chicken burger and close bun.