Chicken Parm Burger Food

CHICKEN PARMESAN BURGERS

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion; cook and stir until tender, about 3 minutes. Add garlic; cook 1 minute longer. Remove from heat; cool slightly., In a large bowl, combine 1/4 cup marinara sauce, chopped mozzarella cheese, bread crumbs, seasonings and onion mixture. Add chicken; mix lightly but thoroughly. With wet hands, shape into four 1/2-in.-thick patties., In the same skillet, heat remaining 2 tablespoons oil over medium heat. Cook burgers until a thermometer reads 165°, 4-5 minutes on each side. Top with sliced mozzarella cheese; cook, covered, until cheese is melted, 1-2 minutes., Serve in buns; top with remaining 1/2 cup marinara sauce, Parmesan cheese and, if desired, basil leaves.

CHICKEN PATTY PARM WITH SALAMI SALAD

Steps:

• Preheat oven to 500 degrees F with rack at center. Line a baking sheet with parchment paper.
• Gather your ingredients.
• For the patties: Place chicken in large mixing bowl, season with salt and pepper and combine. Make a well in center of the meat and fill with breadcrumbs. Moisten them with milk, add egg and cheese. Peel garlic and grate into bowl. Finely chop parsley and add to bowl. Add fennel, nutmeg and chili flakes, then drizzle in about 3 tablespoons EVOO. Combine meat mixture then score with hand, form 4 large thin patties and arrange on the parchment. Place in oven and roast 12 minutes, remove.
• For the sauce: Meanwhile, heat EVOO, 2 turns of the pan, and butter in a deep skillet or a sauce pot over medium to medium-high heat. Peel and finely chop or grate the onion and let it soften a bit while you peel and chop or thinly slice the garlic. Add garlic to onion, stir a minute. Add paste then vermouth or wine and bring to a bubble. Add tomatoes to sauce and season with chili and oregano. Reduce heat and simmer to thicken a bit.
• To serve: Top the chicken patties with marinara sauce covering all the way to edges. Top the sauce with mozzarella and Parm and place the patties back in oven to brown the cheese.
• Top the patties with basil, parsley and Parm and serve with salami salad.
• Gather your ingredients.
• For the dressing, combine granulated garlic and onion, oregano, parsley, sugar and crushed pepper in a Mason jar or plastic container. Add vinegar, Dijon, 6 tablespoons EVOO, salt and pepper; shake to combine.
• Chop the lettuce and add to a bowl. Halve the salami then slice into 1/4-inch strips and separate as you add to salad. Quarter and core the fennel and thinly slice. Thinly slice the onion. Add the fennel and onion to salad along with cherry pepper rings and drop peppers. Toss with dressing to serve.

CHICKEN PARMESAN BURGERS

Steps:

• 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.

SMASHED CHICKEN BURGERS WITH CHEDDAR AND PARSLEY

Steps:

• In a small serving bowl, combine the mayonnaise with 1 tablespoon mustard. Season to taste with salt and the juice of 1 lime wedge.
• In a medium bowl, thoroughly combine 1 cup parsley with the grated cheese, shallot, garlic, cumin and red-pepper flakes. Stir in 1 tablespoon of the Dijon mayonnaise, 1 teaspoon salt and 1/4 teaspoon pepper. Add the chicken and gently combine. Form into 4 large, round balls.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula or the back of a wooden spoon to press them until they form 1/2-inch thick patties. Cook without moving for 3 to 4 minutes, until a deep golden crust has formed on the bottom and they easily release from the pan. Flip the patties using a sturdy spatula and cook until cooked through with a nice crust on both sides, about 3 minutes more. If the patties need more time, you can cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching. A minute or two before they're done, set 2 slices of Cheddar cheese on top of each patty to melt.
• While the burgers are cooking, in the bottom of a serving bowl, mix the 2 tablespoons lime juice with the remaining 1 teaspoon mustard; whisk in the olive oil until smooth and season with salt and pepper. Add the torn lettuce leaves, avocado, remaining parsley and cubed Cheddar, and toss to coat with the dressing.
• Place the burgers on the buns, slather with Dijon mayonnaise, and top with a little of the greens and avocado from the salad. Serve with the salad, plus the lime wedges and any remaining Dijon mayonnaise on the side.

CHICKEN PARMESAN BURGERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine chicken breasts, parsley, oregano, basil, salt, and pepper in a food processor; process into a smooth paste. Shape chicken mixture into 2 round patties.
• Mix bread crumbs and Parmesan cheese together in a shallow bowl. Dredge patties to coat both sides. Arrange on an ungreased baking sheet.
• Spread 1 1/2 teaspoon butter over each slice of bread; sprinkle remaining bread crumb-Parmesan mixture on top. Arrange near the chicken patties on the baking sheet.
• Bake in the preheated oven until bread is browned, 10 to 15 minutes. Transfer bread to a serving plate. Continue baking chicken until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C), 10 to 15 minutes more.
• Melt remaining 2 tablespoons butter in a saucepan. Cook and stir onion and garlic in the butter until onion is translucent, about 5 minutes. Add mushrooms and flour; cook and stir until starting to brown, about 5 minutes. Stir in spaghetti sauce; simmer until thickened, 5 to 10 minutes.
• Spoon sauce over 2 bread slices. Place a chicken patty in the center; cover with remaining bread slices.

CHICKEN PARMESAN BURGER

Steps:

• Mix chicken, olive oil, tomato sauce, basil, onion, kosher salt, black pepper and red pepper flakes together.
• Form the chicken mixture into balls; the texture is gloppy.
• Flatten into burger patties.
• Dip patties into a mixture of Panko breadcrumbs and Parmesan cheese.
• Place burgers on waxed paper and allow them to set in the refrigerator for about 30 minutes.
• Pour a liberal amount of olive oil in a nonstick fry pan.
• Pan fry burgers until done and crispy; drain on a paper towel.
• Top burgers with some additional tomato sauce and shredded mozzarella cheese.
• Broil until cheese melts.
• Serve on a crispy round roll.