Chicken Parmesan Burgers

Last night, I made these tasty chicken burgers that have all the goodness from chicken parm packed into a burger patty.

For the burger coating, I used store bought breadcrumbs because the bread I had on hand was rosemary flavored.  Wasn’t sure if rosemary would be a good add to the burger coating.  For the burger mixture, I just chopped some onion — I am still not sure sure why it was calling for grated onion.

One caveat, I used about 10 oz. of ground chicken which made 3 decent sized burgers.  If I were prepping dinner for 4, I would use a whole pound of ground chicken.

As the burgers cooked, I toasted some of the rosemary bread for the buns and prepared a green salad.

Overall a quick, tasty meal that I think kids will enjoy.

Chicken Parmesan Burgers
Bon Appetit

• 10 1/2-inch-thick slices French bread (4 inches in diameter); 8 slices toasted, 2 slices (crust removed) diced
• 1/2 cup finely grated Parmesan cheese
• 4 tablespoons minced fresh basil, divided, plus 12 large basil leaves
• 3/4 cup purchased refrigerated marinara sauce
• 12 ounces ground chicken (white meat)
• 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon grated onion
• 1/4 teaspoon salt
• 4 ounces whole-milk mozzarella cheese, thinly sliced
• 4 large radicchio leaves

Blend diced bread and Parmesan in processor to fine crumbs. Transfer to pie dish; mix in 2 tablespoons minced basil.

Mix marinara and 2 tablespoons basil in small saucepan. Transfer 1 1/2 tablespoons sauce to large bowl. Add chicken, 1/2 tablespoon oil, onion, and 1/4 teaspoon salt. Sprinkle with pepper; blend. Shape into four 1/2-inch-thick patties; coat with crumbs. Heat sauce over low heat.

Heat 1 1/2 tablespoons oil in large nonstick skillet over medium heat. Cook patties until bottoms are crusty, 4 minutes. Turn patties over; top with cheese. Cook 3 minutes. Cover; cook until cooked through and cheese is melted, about 1 minute.

Assemble burgers with bread, radicchio, basil leaves, and warm marinara.