Chicken Parmesan Burgers

March 18, 2009 · 58 comments

in burgers/sandwiches,chicken/poultry,healthy

I think  broiling is one of the most underutilized and underappreciated cooking methods out there. I use my broiler about as often as I use my cast iron skillet, which is to say a LOT. It’s such a great alternative to grilling, being that it’s essentially an upside-down gas grill. Even foods without a lot of oil/fat on them get some great charring and color which you certainly wouldn’t get from baking.  It’s great for caramelizing sauces, heats up more quickly than the oven and cooks food more quickly, too. OK, enough for my soliloquy about the broiler. Just promise me you’ll use it a little more, okay?

But now for the segue into this chicken parmesan burger.  I have grown to like ground chicken breast well enough, but sometimes the color is just unappetizing. Cooking it in the broiler (see, segue!) is one way to ensure that it looks as good as it tastes.  Plus, if you add cheese to a burger (and why wouldn’t you?) you can melt the cheese under the broiler, too, making it nice and browned and bubbly. And, you can toast your bread in there, too.

These burgers have the flavors of chicken parmesan, one of Tom’s and my favorite dishes.  I decided to make these rather than chicken parmesan because I had some extra buns to use up and all the ingredients sitting in my fridge. These are a tasty, healthy burger. Of course you can make them with any kind of meat you prefer.


Related Articles:

I’m currently having trouble displaying comments. Rest assured, I do receive (and love to get!) comments, but they are not displaying on the page. Please continue to comment and if you have a specific question, I will email you a response. Thank you!

Previous post:

Next post: