Guess what, you guys? I live in Chicken Parm Country. It’s true. I’ve even seen people fly flags with images of Chicken Parmesan on them. That is not true. However, the truth is that you can find the irresistible dish at countless delis and restaurants in my ‘hood. While it’s very tasty, I’m not always in the mood for the fried chicken loaded with heavy sauce and cheese. These Chicken Parmigiana Burgers are a lighter, healthier alternative with just as much flavor. You take lean ground chicken, combine it with Greek yogurt, panko breadcrumbs, Parmesan cheese and lots of spices, brown them on the stove, and then pop them in the broiler with tomatoes, sauce, and cheese. Fly that Chicken Parm Burger Flag high, my friends!
- 1 pound ground chicken
- 1⁄2 cup panko (Japanese-style breadcrumbs)
- 1⁄2 cup nonfat Greek yogurt
- 1⁄3 cup grated Parmesan cheese
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh basil, plus leaves for garnish
- 1 teaspoon kosher salt
- 1⁄2 teaspoon chopped fresh oregano
- 1⁄2 teaspoon black pepper
- 6 garlic cloves, minced
- 1⁄4 teaspoon crushed red pepper (optional)
- 2 tablespoons olive oil
- 1 cup tomato sauce
- 1 large tomato, cut into 4 slices
- 4 buffalo mozzarella cheese slices
- 4 hamburger buns
- Place the chicken, panko, yogurt, Parmesan, thyme, rosemary, basil,
salt, oregano, black pepper, garlic, and, if desired, crushed red pepper
in a bowl, and gently combine, using a spoon or your hands.
- Divide the chicken mixture into 4 equal portions; shape each into a 1-inch-thick patty. Heat the olive oil in a large skillet over medium-high. Add the patties, and cook until a golden brown crust forms, about 6 minutes per side.
- Preheat the broiler. Place the patties on a baking sheet. Spoon about
1⁄4 cup of the tomato sauce onto each burger. Top each with 1 tomato slice and 1 cheese slice.
- Broil for a couple of minutes, until the cheese is melted and bubbly. Serve on hamburger buns with extra basil, if desired.
Excerpted from Siriously Delicious by Siri Daly. Copyright © 2018 Oxmoor House.