I like to plan the week's meal in advance. That way, I can make a shopping list and prep what I can ahead of time. I also like to ask my husband for input on what dishes he would like, and 100% of the time, he would say chicken parm burgers. I swear, if he could have chicken parm burgers every week, he would. I can't say I blame the guy, though. This burger has all the flavors of a chicken Parmesan without all the work and also much healthier!
The recipe starts off with making marinara sauce. I make this marinara sauce for everything from this burger, pasta, meatball subs, baked ziti, you name it! My marinara sauce has become somewhat of an inside joke. The first time I made the marinara sauce for a pasta dish, he said "This marinara sauce must've taken you four hours!" since it had that cooked all day taste. I thought he was being sarcastic since it's a 10 minute marinara. So now every time I make the marinara, we add a few hours here and there. I apparently now brew this marinara in a witch's cauldron for 12 months. But really, 10 minutes, using all dried spices with a splash of balsamic vinegar and finished with shredded Parmesan. Sure, it might not be an Italian Nonna's recipe so don't knock me on that but it tastes pretty darn fantastic. I've tried it with fresh garlic and onions but it came out chunky (and my kids can spot onion and garlic molecules from a mile away). This works for me but feel free to use fresh herbs and spices if you don't have picky eaters around!
Once you make the patties, let it cool in the fridge for at least 30 minutes so it can firm up and won't disintegrate when you try to cook them later. I usually make the marinara sauce first thing in the morning, let that cool, then make the patties. The patty mix uses a bit of marinara sauce so you definitely don't want to put boiling hot marinara into the raw meat. I like to use brioche buns when assembling the burger but you can also use sweet Hawaiian rolls to make a slider version or potato buns. It's honestly a crowd pleaser. My husband is happy, my kids love it, what else can you ask for? I'll also let you in on a little secret: the patty recipe is also how I make meatballs (aside from the 1/4 cup of marinara sauce). I substitute the ground chicken for heartier ground beef or ground turkey. You get 3 recipes in one today!
Marinara Sauce Ingredients
1 (28 oz) can crushed Roma tomatoes
1 tbsp extra virgin olive oil
1 tsp garlic powder
2 tsp onion powder
1 tsp dried basil
1 tsp dried parsley
2 tsp dried oregano
1 tbsp white granulated sugar
2 tsp balsamic vinegar
1/4 tsp dried chili flakes (optional)
1/2 tsp sea salt
1/4 cup grated Parmesan
Burger Ingredients
1 lbs ground chicken (I like a mix of white and dark meat, if you are going for a leaner version opt for ground chicken breast)
1/4 cup marinara sauce
1/4 cup Italian breadcrumbs
1/4 cup grated Parmesan
1 egg
1 tsp garlic powder
2 tsp onion powder
2 tsp dried parsley
1/2 tsp salt
2 tbsp extra virgin olive oil
6 brioche buns
6 slices mozzarella
Marinara Sauce Directions
In a small pot, combine all ingredient except for Parmesan and mix. Cover and put over medium high heat until it boils.
Once boiling, lower heat and simmer for 10 minutes.
Turn off heat and stir in grated Parmesan.
Burger Directions
In a mixing bowl, combine ground chicken, marinara sauce, grated Parmesan, egg, garlic powder, onion powder, parsley, and salt.
Shape into 6 patties and place on a parchment paper lined baking sheet. Refrigerate for at least 30 minutes.
Heat olive oil in frying pan over medium heat, gently place burger patties. Cook for 5 minutes (depending on patty thickness) until golden brown. Flip burgers and top with sliced mozzarella. Lower heat to medium low, cover, and cook for another 4 minutes until cheese is melted.
Assemble burger by toasting the buns then adding some marinara sauce to the bottom bun. Top with burger patty and melted cheese.
Recipe adapted from: Sweet Tooth, Sweet Life
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