Lexi Martone

Cauldron Cookbook: Chicken Parm Burgers

September 30, 2017 0 Comments

I went through a brief period of solely eating chicken parm. Like breakfast, lunch, dinner.. snacks.. it was the only thing I would eat. I’m not even that big of a fan of chicken parm so I don’t know what the hell that was about…

Since I’ve had too many run of the mill chicken parm dishes, I decided to bump it up a notch.

If I’m not turning something into a cupcake, chances are I’m turning it into a burger. So here we are.

The Chicken Parm Pesto Burger. Chicken, cheese, marinara, spinach artichoke pesto, melty mozzarella, crisp arugula on top of garlic butter buns. Yessss please.

These burgers were so.fricken.good. They put any old boring chicken parm to shame. The addition of the pesto is definitely my favorite part. All chicken parms should be served with pesto from now on.

I loved these so much I actually made them twice in the same week. They’re easy and delicious so I suggest you make them now.

Chicken Parm Burgers

Yield: 4

Chicken Parm Burgers

Ingredients

    For the Burger
  • 1 lb ground chicken
  • 1/4 cup parmesan cheese
  • 3 cloves garlic, minced
  • 1 tsp oregano
  • 1 tsp parsley
  • 1 tsp basil
  • 1/4 cup panko breadcrumbs
  • 1 tsp salt
  • 1/2 tsp pepper
  • mozzarella
    For the Pesto
  • 2 oz basil
  • 3 oz spinach
  • 3 tbs parmesan cheese
  • 2 tbs walnuts
  • 1/2 cup oil
  • 6oz artichoke hearts
  • 2 cloves garlic
  • pinch of salt
    For the Marinara
  • 28 oz can crushed tomatoes
  • 2 tbs olive oil
  • 1/2 cup white onion, diced
  • 4 cloves garlic, minced
  • 1.5 tsp oregano
  • 1.5 tsp parsley
  • 1.5 tsp basil
  • 1 tsp salt
  • 1/4 tsp red pepper flakes
  • 1 bay leaf
    For assembly
  • Sesame buns
  • butter
  • garlic
  • garlic powder
  • arugula
  • Panko breadcrumbs

Instructions

    For the burgers
  1. Add all ingredients to a large bowl and mix well. Form into 4 equal balls.
  2. Cut mozzarella into 1 inch cubes. Poke a hole in the center of each ball, add mozzarella, close ball, and form into burger patty.
  3. Preheat cast iron skillet. Add a dash of olive oil.
  4. Place burgers in skillet and cook until internal temp is 160F, about 6-7 min each side. Add a slice of mozzarella the last 2 minutes of cooking,
  5. Let burgers rest.
    For the Pesto
  1. Add all ingredients to food processor, except olive oil. Pulse a few times to chop herb and artichokes.
  2. While the food processor is running, slowly stream in olive oil. Stop once well combined,
    For the Marinara
  1. Heat olive oil to a medium saucepan. Add onions and garlic. Saute until onions are soft and transparent.
  2. Add tomatoes, herbs and seasonings. Simmer for 30 minutes. Set aside
    For the Buns
  1. Rub each burger bun with a clove of garlic.
  2. Spread butter onto burger buns. Sprinkle lightly with garlic powder and a pinch of salt.
  3. Toast in oven or toaster oven until lightly golden.
    For Burger Assembly
  1. Spread pesto on bottom bun. Place burger patty. Top with marinara and arugula. Sprinkle with Panko breadcrumbs and finish with top bun.
  2. Enjoy!
http://leximartone.com/cauldron-cookbook-chicken-parm-burgers/

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