Last night was a MAJOR success in our house. Let me explain…
Nine times out of 10 when I mention buying ground chicken to the hubby, I almost always get an immediate turn up of the nose and an “ughhh, you know I hate ground chicken…that’s gross.”
But the other day, Jay came home from work and was telling me how one of his co-workers makes these “really awesome” chicken burgers. We got to talking about it some more, so I asked him…if I tried to make some of my own, would he eat them? I got a half-hearted “I guess so,” which only amped my determination to make these things amazing.
One of the kinds of burgers that Jay mentioned was a chicken parm burger. Was he serious? I mean, talk about perfection. So I took a container of my homemade sauce out of the freezer, brainstormed some seasonings, and got to work.
And now, I am happy to announce that I have finally come up with a way to get the hubby to eat ground chicken…and absolutely enjoy it.
Actually, not even just “enjoy” it – he LOVED it. And ohh, goodness gracious, so did I!
Chicken Parmesan Burgers
Makes 4 servings
- 1lb. ground chicken
- 1/4 cup grated parmesan cheese
- 1/4 cup plain breadcrumbs
- 1/4 cup marinara sauce
- 1/4 cup chopped onion
- 2 cloves garlic
- 2 tablespoons dried parsley
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- Mozzarella cheese
- Extra marinara sauce
- Hamburger buns
Combine first nine ingredients (through dried basil) and mix well. Form into four patties, creating a slight dent in the center of the patty; refrigerate about 30 minutes. Grill over medium-high heat, 6-8 minutes on each side. Top cooked chicken burgers with mozzarella cheese.
If desired, coat insides of hamburger buns with a little spray butter and a sprinkle of garlic powder or Italian seasoning and place on the grill 1-2 minutes, until lightly toasted. Spread marinara sauce on toasted buns and top with cooked chicken burgers. Enjoy!
First, get all of your chicken burger ingredients together.
Mix well until thoroughly combined.
Form into four patties (*placing on wax paper will help prevent extra sticking) and refrigerate 30 minutes.
Don’t forget to create that well in the center…it will help prevent your burger from cooking up into a big puff ball.
Top cooked burgers with mozzarella cheese and allow to melt while toasting your hamburger buns (*I definitely recommend doing this step!). Spread buns with extra marinara sauce, top with burger, and VOILA!
You’ve got yourself one amazing, and somewhat healthier(!) chicken parmesan burger.
Here’s the approximate stats on the burgers, NOT including the bun…
We served our burgers alongside some Italian-style green beans, made using fresh green beans, a little chopped onion, garlic, EVOO, and Italian-style diced tomatoes.
Neither of us could get over just how good these burgers are. Seriously. The seasoning was just enough to “mask the taste” of the ground chicken that Jay usually despises, and the toasted buns with garlic seasoning is definitely a step that should not be skipped. Since we were having the ground chicken, I let Jay choose which kind of buns he wanted, so he went with potato rolls. So, so good.
All I’ll say is…you NEED to try these burgers.
I’m pretty sure we just opened up a whole new can of possibilities with ground chicken around here.