Burger number three is a little out of focus in the pictures, but it was a full-on focus on flavor for a weeknight dinner. This chicken parm burger came together for a few reason. One, ground chicken was one sale. Two, I had a hankering for some sweet, spicy marinara. And three, Mr. GetsMe adores Italian (and Italian-inspired) cuisine.
This time, for you, dear readers, I even got a mid-cooking shot, above. I turned the heat down, put on a little marinara and some mozzarella before throwing a lid on it to melt the cheese. It was all the flavors of chicken parm coming together in one pan.
Voila! A little melted mozzarella goes a long way. I used a generic marinara, but jazzed it up with some extra garlic, a little parmesan cheese and some Italian spices. Our weeknight meals tend to be a little less indulgent, so I just added a side salad and dinner was served. The verdict? These were delicious, though a little rich. The Mr. commented that it was like eating an actual plate of chicken parm.
And now, for the less than professional recipe:
1/2 lb ground chicken
2 tbsp (gluten-free) breadcrumbs
3 tbsp marinara
A few shakes of Italian seasoning
Pinches of: salt, pepper, crushed red pepper, garlic powder
shredded mozzarella cheese
Mix, but don’t overmix, all the ingredients together. Form two patties and put a dent in the middle with your thumb. In a well-oiled skillet, over medium heat. cook the burgers 8-9 minutes on each side. Turn heat to low, top with marinara and cheese, if desired, and cover for one minute or until melted. Serve on your favorite bun (ours our Udi’s Gluten Free Buns.)