Chicken Parmesan Burgers

When the kids say, “Add this one to the cookbook, Dad” I know we have a winner.  

I made the patties a tad too thick using a hamburger patty mold. Keep them thinner than a regular hamburger. I made them so thick I worried I would either burn them waiting for them to finish or I’d wind up killing my family by serving them undercooked chicken. I also wonder how they’d taste if you threw in an egg along with some of the cheese-crumbs and mixed it all in with the meat. One other note…the sauce you add to the meat makes the juices that flow out red and makes it a challenge if you’re cooking until the juices run clear.

Ingredients: Serves 4

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

Directions:

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.

From: Epicuirous

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