Sunday, September 18, 2011

Chicken Parmesan Burgers



Are you ready for a juicy tasty burger?  A departure from the same old, same old?  Something a bit healthier than the old hamburger?  Give these a try.  I promise, you'll be a convert.


Chicken Parmesan Burgers
From Bon Appetit, March 2010
Serves 4

6 slices French bread, 1/2" thick each (I use a French Batard instead of a baguette for larger slices)
1/2 cup grated Parmesan cheese
4 Tblsp minced fresh basil, divided, plus 4 large leaves
3/4 cup jarred marinara sauce
12 oz ground chicken
2 Tblsp olive oil
1 Tblsp grated onion
1/4 tsp salt
4 oz whole milk mozzarella cheese (Muenster slices would also work)
lettuce leaves

Toast four slices of the bread and tear the remaining two into pieces.

In a food processor combine the torn bread and Parmesan cheese.  Process to fine crumbs.  Transfer to a pie plate and add 2 Tblsp minced basil.  Mix well.

In a small saucepan mix the marinara and 2 Tblsp basil.  Transfer 1 1/2 tablespoons of this mixture to a large bowl.  Add  chicken, 1/2 tablespoon oil, onion and 1/4 tsp salt to the bowl.  Blend well with your hands and form into four 1/2" thick patties.  Coat with the crumbs in the pie plate.

Heat 1 1/2 tablespoons oil in a large non-stick skillet over medium heat.  When the pan is hot, fry the patties until the bottoms are crusty, about 4 minutes.  Turn the patties, top with cheese and  cook 3 more minutes.  Cover, cook 1 more minute until the cheese is melted.

In the meantime, heat the remaining marinara sauce over low heat.

Assemble the burgers with bread, lettuce leaves, basil leaves, and warm marinara.  Serve these open-face burgers with chips and a green salad for a weeknight supper.

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