Winner, winner, chicken parmesan burger dinner! Ok, I actually made these for lunch but you get the idea.
This week’s recipe swap theme was Italian. Who doesn’t like Italian food? I was thrilled to get this recipe from Oishii Food… Brianna is the one responsible for bringing the Ultimate Sriracha Burger to the blogosphere and if she recommends something, chances are I’m going to try it.
These burgers were nothing short of fantastic. They were super easy to put together, and making them in the skillet gave them an amazing crust. I’m pretty sure I scraped the pan in order to scoop up the extra crunchy bits. And adding some marinara sauce to the patties AND topping them with more sauce just increased their tastiness. I’ll definitely be making these again.
Chicken Parmesan Burgers – adapted from Oishii Food
- 10 Slices Italian Bread, thickly sliced – 8 slices toasted, 2 slices crusts removed and diced
- 1/2 Cup Parmesan Cheese, grated
- 4 Tbsp. Fresh Basil, minced, plus additional large leaves for garnish
- 3/4 Cup Marinara Sauce
- 1 Lb. Ground Chicken
- 2 Tbsp. Olive Oil, divided
- 1/4 Cup Onion, minced
- 1/4 tsp. Salt
- 4 Thin Slices Mozzarella Cheese
- 4 Large Radicchio Leaves
Combine diced bread, parmesan and 2 Tbsp. basil in a food processor. Pulse to form a fine crumb. Transfer half of the bread crumbs to a shallow dish and set the other half aside.
Combine marinara and 2 Tbsp. basil in a small saucepan. Transfer 2 Tbsp. to a medium bowl. Heat the saucepan over a low flame and keep warm.
Add chicken, 1/2 Tbsp. olive oil, onion, the remaining half of the breadcrumbs and salt to the bowl medium bowl with the marinara. Combine well and form the mixture into 4 patties. Coat with crumbs.
Heat 1 1/2 Tbsp. oil in a large skillet over medium heat. Cook patties until the bottoms are crusted, about 4 minutes. Flip patties over, top with cheese and cook another 3 minutes. Cover and cook an additional minute, until patties are cooked through and cheese is melted, about 1 minute. Remove from heat.
Assemble burgers with bread, radicchio, basil leaves and warm marinara on toasted bread slices.