I must be on a burger kick or something. Totally did not intend to do two burger blogs in a row. But I guess that's what happens when you only blog every week (or every other week!).
I was going through old Bon Appetit magazines last night, writing down recipes that sounded good, going to the website, and printing them to PDFs (because I'm just a failure when it comes to ripping the recipe out and actually filing it). I much prefer my digital filing method.
Anyway, Sunday is my usual grocery shopping day, so I picked up the ingredients, and made Chicken Parm Burgers for dinner. I didn't use the whole basil or radicchio leaves when assembling the burgers, but they were still, in a word, YUM.
Chicken Parmesan Burgers
Source: Bon Appetit
Ingredients
- 10 ½-inch thick slices of French bread (4 inches in diameter), 8 toasted and 2 with crusts removed and diced
- ½ cup grated Parmesan cheese
- 4 tablespoons minced fresh basil, divided
- ¾ cup purchased marinara sauce
- 12 ounces ground white meat chicken
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon grated onion
- ¼ teaspoon kosher salt
- pepper to taste
- 4 slices (1 ounce each) whole-milk mozzarella cheese
Directions
- Pulse diced bread and parmesan cheese in food processor to fine crumbs. Remove to pie plate, and mix in 2 tablespoons minced basil.
- In a small saucepan, combine marinara sauce and remaining 2 tablespoons minced basil. Remove 1 ½ tablespoons sauce to a medium-sized mixing bowl.
- To mixing bowl, add ground chicken, ½ tablespoon oil, onion and salt. Sprinkle with pepper, and gently combine. Shape into four patties. Coat with crumb mixture. Heat marinara sauce over medium heat, stirring occasionally.
- Heat oil over medium heat in large nonstick skillet. Cook patties about 4 minutes on one side, then flip. Top with mozzarella cheese and cook an additional 3 minutes. Cover and cook an additional minute, until cheese is melted.
- Place each burger on a slice of French bread, top with a spoonful of marinara, and a second slice of French bread.