Chicken Parmesan with garlic bread. Burgers. Two of John’s very favorite meals that just happen to meld perfectly into one mouthwatering recipe.
I am aware that this Italian-American hybrid has been done before, but I wanted to share with you my own version. I kept the burger mixture nice and simple, using neither eggs nor breadcrumbs as a binding. The ground chicken remains juicy and moist thanks to a generous amount of marinara sauce cooked right into the meat. A touch of red pepper flakes and Italian seasoning adds a gentle spice to the chicken and the toasted garlic-dusted ciabatta rolls make for a perfect burger bun.
I actually made these burgers for the first time a few months back, but didn’t have the foresight to photograph them before digging in. They were every bit as delicious the second time around, and I have a feeling that these burgers will make it into our dinner rotation!
Chicken Parmesan Burgers
- 1/2 lb ground chicken
- 1/3 cup + 2 Tbsp marinara sauce of choice, divided
- 1/2 tsp Kosher salt
- a few grinds black pepper
- 1/4 tsp red pepper flakes
- 1/4 tsp Italian seasoning
- 2 slices low-moisture park-skim mozzarella cheese (or 1/2 cup shredded mozzarella, divided)
- 2 individual square ciabatta rolls
- olive oil cooking spray
- garlic powder
- Lay two pieces of plastic wrap (about 6 inches x 6 inches) on the counter.
- In a medium bowl, combine the ground chicken, 1/3 cup marinara sauce, and seasonings. Gently stir with a rubber spatula just until combined. Using the rubber spatula, divide the mixture evenly between the two pieces of plastic wrap. Fold the excess plastic wrap around each patty, gently forming the patties into squares to fit the rolls. Chill in the refrigerator for an hour or so. Remove the chicken patties and let sit at room temperature for about 5-10 minutes before cooking.
- Heat a cooking spray-coated non-stick skillet over medium/medium-high heat. Unwrap the burger patties and carefully drop them into the hot skillet. Cook the burgers for 5 minutes, flip, and cook for another 4 minutes (you may need to add a few more sprays of cooking oil before the flip). Top burgers with mozzarella cheese, tent with aluminum foil, remove from heat, and let sit for 1-2 minutes.
- While the burgers are cooking, cut the ciabatta rolls in half. Spray each half with cooking spray, then sprinkle with garlic powder. Toast for 2-3 minutes, or until crisp and golden. Spoon 1 Tbsp of the remaining marinara sauce onto one half of each roll.
- When the burgers are fully cooked (juices run clear when gently pressed) and the cheese has melted, sandwich the burgers between the garlic bread roll halves and serve.
*Submitted to Burger Club Free-For-All at Cinnamon Spice & Everything Nice