Parmesan Basil Ground Chicken Burgers 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 PARMIGIANA

Steps:

• Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.
• Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.
• Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.
• Heat grill to High and cook the chicken for 5 mins each side, then remove.
• Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.
• Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.
• Serve with vegetables or salad and some pasta or potatoes, if you like.

PARMESAN-BASIL GROUND CHICKEN BURGERS

Steps:

• Combine ground chicken, Parmesan cheese, basil, garlic powder, salt, and pepper in a mixing bowl; mix thoroughly.
• Section mixture into 4 equal portions and form into flat, round patties.
• Heat a nonstick skillet over medium heat, spraying with cooking spray if needed. Place burgers in the hot skillet and cook until browned and no longer pink, about 5 minutes on each side. Serve on warmed buns.

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.

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.

CHEESY CHICKEN PARMESAN BURGERS RECIPE BY TASTY

Steps:

• Stir bread crumbs, salt, and parmesan together in a bowl.
• In a large bowl, mix together chicken, salt, pepper, oregano, basil, parsley, minced garlic, and parmesan cheese.
• Grab a handful of the chicken mixture and pat it out flat in your palm.
• Place a slice of mozzarella cheese in the middle and fold the chicken over the edges. Make sure the cheese is fully covered on both sides by the chicken mixture.
• Cover the patty with the bread crumb mixture on both sides.
• Cook patty in a pan over medium-high heat for 4 minutes on each side.
• Place on a bun and garnish with marinara sauce and fresh basil.
• Enjoy!

CHICKEN PARMESAN BURGERS

Steps:

• Mix chicken, garlic and Italian seasoning just until blended; shape into 4 (1/2-inch-thick) patties.
• Combine bread crumbs and Parmesan in pie plate. Add chicken patties, 1 at a time, turning to evenly coat both sides of each patty.
• Heat oil in large skillet on medium heat. Add patties; cook 5 to 7 min. on each side or until done (165ºF).
• Top burgers with sauce and provolone; cover. Cook 1 to 2 min. or until provolone is melted. Top with basil. Serve in buns.

OPEN-FACE CHICKEN PARMESAN BURGERS

Steps:

• In a large bowl, combine the first 5 ingredients. Add chicken; mix lightly but thoroughly. Shape into four 1/2-in.-thick oval patties., Grill burgers, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°. Top burgers with 1/2 cup spaghetti sauce and cheese. Cover and grill 30-60 seconds longer or until cheese is melted., Grill bread, uncovered, over medium heat or broil 4 in. from heat 30-60 seconds on each side or until toasted. Top with remaining spaghetti sauce. Serve burgers on toasted bread. Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to an airtight freezer container; return to freezer. To use, grill frozen patties as directed, increasing time as necessary for a thermometer to read 165°.

ROTISSERIE PESTO CHICKEN BURGERS

Steps:

• Pesto Directions:.
• In blender or food processor, process basil, Parmesan, garlic and pine nuts until all are minced together.
• With the machine running add the olive oil and process until smooth.
• Pour the mixture into a glass jar and float 1/2 inch of olive oil on top. When ready to use, pour off the olive oil and stir the pesto. It will keep in the refrigerator for up to 1 week or in freezer for up to two months.
• Burger Directions:.
• In a large mixing bowl, mix together the chicken, pesto, bread crumbs and pepper.
• Form the mixture into 6 patties about 1/2 inch thick. Refrigerate the patties until ready to cook, up to 12 hours.
• Coat the rotisserie basket with nonstick cooking spray, load the patties into the basket and close the lid tightly.
• Load the basket onto the spit rod assembly and grill the burgers until cooked through, 15 to 18 minutes.
• Remove from the basket and serve immediately.

CHICKEN PARMESAN BURGER

Steps:

• Combine chicken, egg, bread crumbs, Parmesan cheese, 1 tablespoon tomato paste, Italian seasoning, garlic powder, and onion powder in a large bowl. Season with salt and pepper. Form mixture into 4 patties. Press gently to flatten.
• Heat 1 tablespoon olive oil in a large skillet. Cook patties until browned, about 4 minutes per side. Transfer to a large plate.
• Cook and stir onion in the drippings left in the skillet until translucent, 3 to 4 minutes. Stir in remaining 2 tablespoons tomato paste, crushed tomatoes, and chicken stock. Cook until thickened and reduced by half, about 5 minutes.
• Return patties to the skillet; cover with tomato sauce. Place 1 slice of provolone cheese over each patty. Cover skillet and cook until cheese melts slightly, about 1 minute.
• Place patties on buns; spoon tomato sauce on top.

CHICKEN PARMESAN BURGERS

Steps:

• Cook onion and garlic in 1 tablespoon of olive oil over medium heat until softened. Cool completely.
• Mix all patty ingredients in a medium bowl. Form into four ½" thick patties.
• Heat remaining olive oil in an oven-proof skillet over medium heat and add patties. Cook 4-6 minutes per side or until they reach 165°F. (see notes for other cooking methods)
• Meanwhile, heat marinara sauce on the stovetop or in the microwave.
• Turn the broiler on to high.
• Spoon about 1 tablespoon marinara sauce over each patty. Top each with mozzarella cheese and parmesan cheese. Broil 1-2 minutes or until cheese melts.
• Spread garlic butter on the buns and broil 1-2 minutes or until lightly toasted.
• Place a chicken patty on each bun with tomato slices if using. Top with basil if desired and serve with remaining marinara sauce.

PARMESAN-BASIL GROUND CHICKEN BURGERS

Steps:

• Combine ground chicken, Parmesan cheese, basil, garlic powder, salt, and pepper in a mixing bowl; mix thoroughly.
• Section mixture into 4 equal portions and form into flat, round patties.
• Heat a nonstick skillet over medium heat, spraying with cooking spray if needed. Place burgers in the hot skillet and cook until browned and no longer pink, about 5 minutes on each side. Serve on warmed buns.

PARMESAN-BASIL GROUND CHICKEN BURGERS

Steps:

• Combine ground chicken, Parmesan cheese, basil, garlic powder, salt, and pepper in a mixing bowl; mix thoroughly.
• Section mixture into 4 equal portions and form into flat, round patties.
• Heat a nonstick skillet over medium heat, spraying with cooking spray if needed. Place burgers in the hot skillet and cook until browned and no longer pink, about 5 minutes on each side. Serve on warmed buns.