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.
Chicken Parmesan Burgers
Printer Friendly Recipe
1 lb. ground chicken (I used breast meat)
1/4 cup grated parmesan cheese
1/4 cup plain bread crumbs
2 tsp. Italian seasoning
1/4 cup chopped flatleaf parsley
1 clove garlic, finely minced or pressed
1 shallot, finely diced
salt and pepper
1/2 cup pasta sauce
4 slices mozzarella or provolone (or 1/2 cup shredded)
sauteed mushrooms (optional)
4 buns (brushed with a little garlic butter, they are even better)
Lightly mix together all the ingredients for the burgers. Form into 4 patties. I like to make them about 30-40 minutes ahead of time, to let the flavors meld a little bit.
Preheat & spray the broiler with a little oil (or use the grill, or a pan). Broil the burgers for about 4 minutes on the first side, then flip and broil for 3 minutes. Top each chicken burger with 2 Tbsp. pasta sauce and a slice (or about 2T) of cheese. Place back under the broiler for 30-60 seconds, until cheese in melted and burger is cooked through. Top with mushrooms, if desired. Place the buns in the broiler for about 10 seconds, just until toasted.
I don’t want to give you nutritional information since it will vary based on what part of the chicken you use, what fat content the cheese has, how caloric your pasta sauce is, etc. I will tell you that my burgers (patty, cheese & sauce but not bun) ended up being a shade over 200 calories and I used chicken breast and 2% mozzarella.