Chicken Parmesan Burgers
As I was saying not too long ago, Hubby and I really miss grilling out. It’s just such a classic summertime event. And, you can prepare quick and easy dinners that are healthy and delicious. Oh grilling, how I miss you…
Since we can’t grill, we like to recreate grill-like flavors inside. We make a lot of burgers and broil them. We always make them with chicken or turkey and in fact I don’t think we’ve ever bought ground beef since moving to Boston. With so many fun ways to dress up a poultry burger, who needs beef?
This recipe comes from Elly Says Opa and does not dissappoint. I have to admit that I love caramelized onions and sauteed mushrooms, so it is quite possible that the toppings helped my opinion of these burgers. The melted cheese and chunky roasted garlic tomato sauce can’t hurt either. I cooked these up one night and we had dinner for two nights since the recipe make 4 burgers.
One Year Ago: Chocolate Chocolate Cupcakes
Chicken Parmesan Burgers
Yield: 4
Ingredients:
1 lb ground chicken
1/4 cup plain bread crumbs
2 tsp Italian seasoning
1/4 cup chopped parsley
1 clove garlic, pressed
salt and pepper
Topping Suggestions
pasta sauce
4 slices mozzarella or provolone
sauteed mushrooms
caramelized onions
4 toasted buns
Directions:
Lightly mix together all the ingredients for the burgers. Form into 4 patties.
Heat sauce in a pot on the stove while cooking burgers.
Preheat & spray the broiler with a little oil (or use the grill). Broil the burgers for about 4 minutes on the first side, then flip and broil for 3 minutes.
Top each chicken burger with and a slice of cheese. Place back under the broiler for 30-60 seconds, until cheese in melted and burger is cooked through. Place the buns in the broiler for about 10 seconds, just until toasted. Place burger on toasted bun and top burger with your favorite toppings.
Recipe from Elly Says Opa
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This is the perfect recipe for all of the leftover ingredients I have! Hubby made me buy a 3-pound bag of cranberries because he loves them, but you only use 12 ounces for cranberry sauce so I’ve got about 2 pounds of cranberries left to use, plus lots of pumpkins and pecans. This is definitely being made this weekend!
Oh man. That does sound good. And I know it must be if you’re repeating it because I am the same way. I’m going to make a cranberry maple pecan cake on Friday… but this is really tempting too.
Happy Thanksgiving!
Oh, man! If I only had more time for Thanksgiving dessert table – this is certainly one I would try.
Oooh this cake looks so ooey gooey and delicious! I wish there weren’t already so many desserts coming to my Thanksgiving table because I’d totally make this!
Sues
This looks super delicious and your photos look great too! Happy Thanksgiving to you and hubby!
ooooh, my, i must try this 🙂 happy thanksgiving!!
What a fabulous recipe! All the flavors sound delicious to me.
This looks amazing! It looks so moisty yum, I should try to make this sometime, Love your blog! this is my first comment for you so I thought I’d show some appreciation for your blog, because I’ve been drooling over all your recipes for a while
Shandra-http://shandrita.tumblr.com/
Your photos are beautiful! The pictures I took of the actual cake didn’t look to appealing, the photos I took of the bite sized cake bites looked pretty though lol
Good job!!
What a great recipe! You totally had me at caramel/pecan/cranberry topping.
Just finally made this cake and it is astoundingly good! Truly the best dessert I’ve had in…oh, a very long time. Thank you for your post!
I tried to be good, I really did! This cake was so delicious, I not only had seconds, I had a piece for breakfast the next day and for a snack later that day. This one goes on my Christmas menu!
beantownbaker — December 1st, 2013 @ 6:52 pm
I doubled the recipe this time and you’ll remember the middle didn’t quite bake through. It also spilled over a bit, so next time, I’ll put a pan under the cake in the oven.