Here's something new- Italian Chicken Burgers

This weekend was a scorcher! Wow! Not the kind of day that makes me want to spend a bunch of time outside. I'll be honest, when it comes to heat, I am a wussy and I'm perfectly ok with that. So, what did I miss by being a party pooper over the weekend? A popular local "urban farm" was hosting their first garlic festival. Live music, food and drink, but 95 degrees out there. The Greek Food Festival was also this weekend. Three days of authentic Greek food, beer, entertainment, but again, temps in the nineties. Instead of roasting alive outside I decided to spend the days in the air conditioning cooking.

One of my projects was a brunch dish loaded with fresh berries. Don't worry, I have already shared the recipe. Another recipe was a cheesecake- a matcha and hibiscus raspberry swirl cheesecake to be exact. Talk about stunning color and flavor. You are going to love this recipe. That left me with chicken, and I had a couple great chicken ideas, one that involves a lot of herbs and gets roasted and delicious, and one of which was a burger. Wanna hear about it?

Ever look at a plate of Chicken Parmesan and think..... "man, that's going right to my thighs"......?? I have!! With this clever twist on a burger, you get all those delicious flavors without all the breading and frying and piles of cheese. The burgers are made with chicken (or turkey if you prefer) and are loaded with tons of flavor. You get the HINT of that crunchy fried coating with the dredge in herbed cheesy panko, and the garlicky mayo is just bursting with flavor. If mayo is not your thing, you can also serve the burgers topped with a couple tablespoons of marinara sauce.

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Italian Chicken Burgers

1 lb ground chicken (you can sub turkey)

1/4 very finely diced provolone or mozzarella cheese

1/4 cup minced yellow onion
2 cloves garlic, finely minced
4 or 5 pieces sun dried tomato, minced

4 tablespoons grated Parmesan cheese, divided

2 tablespoons chopped Italian parsley, plus more

1 tablespoon chopped fresh basil

Signature Seasoning

2 tablespoons panko or Italian dry bread crumbs

Sinful Food garlic olive oil
sliced Provolone, if desired

4 toasted burger buns

garnishes such as lettuce, sliced tomato

In a mixing bowl, break up the chicken with a fork. Add the provolone cheese, onion, sun dried tomato, garlic, 2 tablespoons Parmesan cheese and the herbs. Season with Signature Seasoning. Mix lightly until combined, adding a splash of wine if needed. Form into four patties and set aside.

In a shallow plate mix the remaining Parmesan with the bread crumbs. Add some chopped parsley if you like.

In a large heavy skillet, heat a couple swirls of olive oil until hot. Dredge each burger patty in the crumb mixture then place in hot oil. Cook until golden brown, flip and cook until cooked through. You can top each burger with a slice of Provolone if you like. Serve in toasted buns spread with Garlicky Herb Mayo (recipe follows) and topped with desired garnishes.

Garlicky Herb Mayo

1/2 cup mayonnaise
2 cloves garlic, finely minced
1 tablespoon finely chopped fresh parsley
Signature Seasoning

Combine ingredients in a small bowl. Cover and chill until serving time.

So good! Mixing the onions into the meat helps keep the patties so juicy. You are going to love the cheese mixed into the meat. It adds a salty savory component you really can taste. The breadcrumbs and Parmesan on the outside make a crispy coating that's just as delicious as the deep fried version, plus, come on- it's a burger! How fun is that?

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