I’ll just say this from the get go: today’s recipe is definitely for the kids. It got four out of five thumbs up from the DamFam last evening. Would you believe the one dissenter was the Husband? Yeah … and he normally likes everything. I gave my approval because all three punks (including No Thank You Boy) liked it and said they’d eat it again. So, it was deemed blog-worthy. However, would I call it company-worthy? If your guests are all under the age of …. oh, I dunno? 16 or so … then yes, for sure — I absolutely would.
And, actually, I liked these burgers quite a lot. Between last night and this morning, I tweaked the recipe a little bit and now I like it even more. I’ll give it to you as written in Cooking Light and also list my notes on how I fudged the original for today.
Don’t tell anyone but I just ate the one in the foreground for breakfast.
CHICKEN PARMESAN BURGERS
Serves: 2 as written
Source: myrecipes.com, recipe from Cooking Light
2 (3 oz.) square ciabatta rolls
1 clove garlic, minced
1/2 lb. ground chicken (Smart Chicken Organic Ground Chicken is on sale in 1 lb. packages)
1/3 c. + 2 T. good quality marinara sauce, divided
1/2 t. chopped fresh rosemary (or a pinch of dried, crumbled)
1/2 t. chopped fresh thyme (or a pinch of dried, crumbled)
1/4 t. crushed red pepper
kosher salt and ground black pepper
1/4 c. shredded part-skim mozzarella cheese, divided (Beechwood Sweet Basil Jack is on sale and would be a great swap here)
8 large basil leaves (don’t skip this or I promise you’ll be sorry!)
Preheat oven to 375. Cut rolls in half horizontally. Set aside.
In a large mixing bowl, combine chicken, 1/3 cup marinara, rosemary, thyme, red pepper, salt and black pepper. Divide into two portions, shaping each into a 1/4″ thick patty. Heat an oven proof skillet over medium high heat. Coat pan with cooking spray. Add patties to pan; cook for 3 minutes. Turn patties, and place pan in oven. Place rolls in oven alongside patties. Bake for 8 minutes. Top each patty with 2 tablespoons cheese; bake one more minute.
Layer bottom half of each roll with 2 basil leaves, 1 patty, 1 tablespoon marinara, 2 more basil leaves, and roll top. Serve.
Here are my changes:
First of all, while I love (LOVE!) ciabatta rolls, I also love (!LOVE!) the Ecce Panis small French rolls, so I swapped those in and made about a dozen slider-sized burgers.
Second, I used 2 pounds of Sendik’s Ground Chicken (the Smart Chicken that’s on sale comes in a 1 pound package), and then I quadrupled the rest of the ingredients. I also added about 1 teaspoon of Tone’s Pizza Seasoning to the mix. When combined, the mixture seemed a little soupy to me – so soupy that I couldn’t really even form it into patties. I added nearly a cup of dried breadcrumbs to help bind everything; this worked great, so I would recommend having some on hand in case you need them. Alternately, just cut back on the marinara a little bit – I think that was my problem.
Third, when I made the burgers you see in the photo, I decided the bread needed a little something. So I buttered both sides of the rolls and dusted them with a little bit of garlic powder before toasting them alongside the patties in the oven.
And there you have it … a kid-friendly, mom-approved dinner. Can’t have Asparagus and Wild Mushroom Risotto every night – I’ve gotta throw the punks a bone every now and then. Have a great week. : )Featured, Fresh, Frugal, Fabulous, News | April 17th, 2012