Chicken Parmesan Burger. I loved the concept and went a little further with the idea. Since traditional chicken parm. is breaded, I breaded the burger before baking. I also have found in burgers, adding a little ground pork loin to the chicken moistens it up a bit. Instead of bread crumbs I used organic Italian stuffing mix that I whirled in the food processor a bit. That is also what I used for the breading.
Results- A moist burger married with chicken Parmesan all wrapped up in a cute bun.
The buns are homemade, an attempt to make those new flat bread buns you see in the store now...I desperately need to re-attempt those, although, the ones I made worked out just fine for the burgers.
I already can't wait to make these again!
Chicken (and Pork) Parmesan Burgers
For the burgers:
1/2 lb. ground chicken
1/2 lb. ground pork loin
1/4 cup grated Parmesan cheese
1 cup Italian Stuffing ( food processed into bread crumb consistency)
1 clove garlic, minced
Salt and pepper
Mozzarella or provolone cheese (sliced or shredded)
Sautéed mushrooms (optional)
4 hamburger buns
1. In a medium bowl combine all of the ingredients for the burgers except 3/4c of bread crumbs. Mix well until thoroughly combined. Form the mixture into 4 patties.
2. Place remaining bread crumbs in a wide bowl and carefully dip/smash the burger patties until coated in the bread crumbs.
3.Refrigerate for about 30 minutes to allow the flavors to have fun!
4. Preheat the broiler. Spray the broiler pan with cooking spray. (Alternatively, cook the burgers on an outdoor grill or grill pan.) Broil the burgers for 4-6 minutes on one side, then flip and broil for 4-6 more minutes on the other side until fully browned and cooked through. Remove from the oven, top each burger with pasta sauce and cheese. Place back under the broiler for 30-60 seconds until the cheese is melted. Top with sautéed mushrooms if desired, and serve on toasted hamburger buns.