Garlic Chicken Parmesan Burgers

  • Yield servings


Tomato Sauce:
2 tablespoons olive oil
1/2 -- chopped onion
4 cloves minced garlic
1/4 teaspoon salt
1 teaspoon crushed red pepper flakes
1/4 cup red wine, plus an extra glass full for the cook
1/4 cup chopped and pitted olives such as kalamata
1 -- 28 ounce can crushed tomatoes
1 tablespoon tomato paste
-- sugar
-- pepper
Garlic Herb butter:
1/2 stick of room temperature unsalted butter
1/4 teaspoon salt
6 cloves minced garlic
1/2 tablespoon finely chopped parsley
1/2 tablespoon chopped fresh thyme leaves
2 pounds ground chicken
1/2 cup fresh grated or shaved parmesan cheese
1/4 cup chopped fresh parsley
6 cloves minced garlic
1 tablespoon finely chopped rosemary
2 teaspoons salt
1 large egg
2 tablespoons bread crumbs
2 tablespoons olive oil
6 -- crusty white Italian rolls, split
6 slices mozzarella cheese
-- Additional parmesan
3/4 cup fresh basil leaves


Serves 6

Sauce: Heat olive oil over medium heat in a medium sized saucepan. Add onion, garlic, salt and crushed red pepper and cook until onion is translucent. Add wine, olives, tomatoes, and tomato paste to pan and simmer and simmer while preparing garlic-herb butter and burgers. Sauce should thicken in about 15-20 minutes. Season with a little sugar and pepper to taste.
Garlic-Herb Butter:
In a small bowl, mix all herb-butter ingredients and set aside.

In a large bowl combine burger ingredients, mixing but not overworking the meat. Form into six 1/3 pound patties. In a cast iron skillet, heat olive oil over medium to medium high heat, add burgers and cook about 5 minutes per side, until cooked through.

Assembly: Spread about 1 teaspoon of herb butter on each half of roll and toast under a broiler. Once burgers are done, place one burger over each of the bottom halves of the rolls, top with a slice of mozzarella and place under broiler about 1-2 minutes, until cheese melts. Top with tomato sauce, additional parmesan and fresh basil leaves and serve with additional sauce on the side



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