Monday, May 7, 2012
Chicken Parmesan Burgers
Chicken Parmesan Burgers (makes 4 burgers; mine were about 1/3 pound each)
As adapted from Giada’s rosemary burgers and Epicurious’ “chicken Parmesan burgers”
1 cup mayonnaise
½ cup chopped fresh basil leaves
2 cloves garlic, minced
½ cup Parmesan cheese, grated
1 pound ground chicken (I ground mine from boneless, skinless breasts)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 large loaf of ciabatta or other Italian bread, sliced in half and then into four bun-sized pieces
½ cup of prepared pesto
1 cup of prepared marinara sauce
4 thick slices (each) of good quality mozzarella and provolone cheeses
For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, basil, and cheese; set aside.
For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, salt, and pepper and ½ of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. They will be very moist. Place the burgers on the grill and cook for about 7 minutes on each side; turning carefully to avoid breakage and placing one piece of each cheese on top after flipping. Transfer to paper towels and let rest for a few minutes.
Brush the cut side of each piece of bread with half of the pesto and during the last 1-2 minutes of cooking time for the chicken burgers, grill bread until slightly golden.
To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the top of the toasted bread. (To save calories, I omitted this step.) Place the chicken burgers on the bottom half of the bread and top each with ¼ cup of sauce. Finish with the top half of the bun.