Calling this a “burger” is kinda liberal. But, it is a pretty darn good sammich with heavy Italian influence. Or a chicken burger. Or a hot mess. Or the next best thing to Chicken Parmesan. In all seriousness these crazy burgers are messy, delicious, and kinda fun to make. This isn’t your typical meat patty, but rest assured it delivers on flavor! I love how cookin’ through the whole book is making us branch out, because honestly I think this is only the second or third time in over two decades of cooking that I have ever bought ground chicken. And the lettuce is replaced with basil leaves – oh yeah it was meant to be… This is a recipe that will definitely be reappearing at our table in the future.
Also, I doubled the recipe and the leftovers were amazing! I served them off the bun with pasta. It was a light and healthy meatloaf style dish that was just as pleasing round 2.
CHICKEN PARMESAN BURGERS
- 2 (3-ounce) square ciabatta rolls
- 1 garlic clove, halved
- 1/2 pound ground chicken
- 1/3 cup plus 2 tablespoons lower-sodium marinara sauce, divided
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon chopped fresh thyme
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- Cooking spray
- 1/4 cup shredded part-skim mozzarella cheese, divided
- 8 basil leaves
1. Preheat broiler.
2. Cut rolls in half. Place bread, cut side up, on a baking sheet. Broil for 3 minutes or until lightly browned. Remove bread from pan. Rub each slice with cut side of garlic. Set aside.
3. Preheat oven to 375°.Heat an ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 3 minutes (I cooked mine for 4-5 until they started to brown and were easier to turn). Turn patties, and place pan in oven. Bake at 375° for 8 minutes. Top each patty with 2 tablespoons cheese; bake 1 minute.
5. Layer bottom half of each roll with 2 basil leaves, 1 patty, 1 tablespoon marinara, 2 basil leaves, and roll top.