Preheat the oven to 375 degrees F. Place garlic cloves on a baking sheet and drizzle with a bit of olive oil. Roast in the oven for 8-10 minutes or until lightly browned and fragrant.
Meanwhile, mix the ground chicken, bocconcini, sun-dried tomatoes, basil and salt and pepper in a large bowl until combined.
Line a baking sheet with parchment paper. Form the mixture into four burgers and place each burger on the parchment paper.
Preheat your grill to medium-high. Soak a wadded paper towel generously with olive oil and use tongs to rub it over the clean grill grates, heavily oiling them. Ease the burger patties onto the grill and do not move them for 6 minutes, leaving the cover of the grill open. After 6 minutes, flip the burgers just once and let them continue to cook for 8-10 minutes, or until the burgers release from the grill and the interior temperature of the thickest part of the burgers reaches 165°F. Transfer the burgers to a clean plate and serve with desired toppings.
*If grilling, freeze for at least half an hour to help prevent them from falling apart on the grill.
* If you wish to bake these burgers instead, place in the oven at 375 degrees for 25 minutes or until cooked through.
Calories: 328kcal | Carbohydrates: 12g | Protein: 34g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 151mg | Sodium: 386mg | Potassium: 1447mg | Fiber: 2g | Sugar: 7g | Vitamin A: 521IU | Vitamin C: 11mg | Calcium: 82mg | Iron: 3mg