Wednesday, August 12, 2009

Chicken Parmesan Burgers

I have had this recipe printed out for ages now, and last week I finally tried it.

This was a great, simple burger filled with lots of flavor! I didn't really change anything in the recipe, except that I topped the burger with some fresh basil from my garden, and instead of mushrooms I used caramelized onions! But perhaps my favorite thing about this recipe is that I have everything needed in my pantry, so if I am ever unsure of what to make for dinner, this works perfectly!

Source: Elly Says Opa

1 lb. ground chicken (I used breast meat)
1/4 cup grated parmesan cheese
1/4 cup plain bread crumbs (I used more - probably about 3/4 cup)
2 tsp. Italian seasoning
1/4 cup chopped flatleaf parsley (I omitted)
1 clove garlic, finely minced or pressed (I used 2)
1 shallot, finely diced
salt and pepper

1/2 cup pasta sauce
4 slices mozzarella or provolone (or 1/2 cup shredded)
sauteed mushrooms (optional) (I used caramelized onions instead)
4 buns (brushed with a little garlic butter, they are even better)


Lightly mix together all the ingredients for the burgers. Form into 4 patties. I like to make them about 30-40 minutes ahead of time, to let the flavors meld a little bit.

Preheat & spray the broiler with a little oil (or use the grill, or a pan). Broil the burgers for about 4 minutes on the first side, then flip and broil for 3 minutes. Top each chicken burger with 2 Tbsp. pasta sauce and a slice (or about 2T) of cheese. Place back under the broiler for 30-60 seconds, until cheese in melted and burger is cooked through. Top with mushrooms (or onions), if desired. Place the buns in the broiler for about 10 seconds, just until toasted.


Anonymous said...

Mmmmm......those seriously look SO good! What a great idea for a different burger!

Colleen said...

I have had these starred forever and really need to make them! Thanks for the reminder!

Anonymous said...

I have been wanting to make these for so long! The caramelized onions are a great sub for mushrooms, I will keep that in mind when I make these!


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