Garlic Chicken Parmesan Burgers

  • Yield: servings


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