OPEN-FACE CHICKEN PARMESAN BURGERS
We love chicken Parmesan and thought, "Why not make it a burger?" I like to use fresh mozzarella on these. I've also made the patties with ground turkey. -Charlotte Gehle, Brownstown, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 5 ingredients. Add chicken; mix lightly but thoroughly. Shape into four 1/2-in.-thick oval patties., Grill burgers, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°. Top burgers with 1/2 cup spaghetti sauce and cheese. Cover and grill 30-60 seconds longer or until cheese is melted., Grill bread, uncovered, over medium heat or broil 4 in. from heat 30-60 seconds on each side or until toasted. Top with remaining spaghetti sauce. Serve burgers on toasted bread. Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to an airtight freezer container; return to freezer. To use, grill frozen patties as directed, increasing time as necessary for a thermometer to read 165°.
Nutrition Facts : Calories 381 calories, Fat 12g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 784mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges
PARMESAN-BASIL GROUND CHICKEN BURGERS
Scrumptious alternative to ground beef. These delicious ground chicken burgers are the perfect quick and easy meal for 2 to 4 people. These burgers can be prepared in advance and put in the freezer (uncooked) for a quick dinner idea. Also these are very yummy with ground turkey as well. Serve with spicy mustard or ketchup. These burgers are great without the bread as well if you are controlling your carb intake.
Provided by Cropoholic
Categories Main Dish Recipes Burger Recipes Chicken
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Combine ground chicken, Parmesan cheese, basil, garlic powder, salt, and pepper in a mixing bowl; mix thoroughly.
- Section mixture into 4 equal portions and form into flat, round patties.
- Heat a nonstick skillet over medium heat, spraying with cooking spray if needed. Place burgers in the hot skillet and cook until browned and no longer pink, about 5 minutes on each side. Serve on warmed buns.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 22.8 g, Cholesterol 70.2 mg, Fat 5.1 g, Fiber 1.7 g, Protein 32.2 g, SaturatedFat 1.8 g, Sodium 537.1 mg, Sugar 0.1 g
CHICKEN BURGERS WITH GARLIC-ROSEMARY MAYONNAISE
Provided by Giada De Laurentiis
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.
- For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.
- Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.
- To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.
OPEN-FACED CHICKEN AVOCADO BURGERS
To dress up each chicken avocado burger, spread the Italian bread with creamy mayo and top with thick slices of fresh mozzarella and tomato. Serve with buttered boiled potatoes or a salad. -Lisa Hundley, Aberdeen, North Carolina.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings plus 1/4 cup leftover spread.
Number Of Ingredients 21
Steps:
- In a blender, combine the first eight ingredients; cover and process until smooth. Chill until serving. For burgers, in a small bowl, combine the Parmesan cheese, pesto, garlic and salt. Crumble chicken over mixture and mix well. Shape into four patties., In a large skillet over medium heat, cook burgers in 2 tablespoons oil until a thermometer reads 165° and juices run clear, 5-7 minutes on each side . Top with cheese; cover and cook 1 minute longer., Meanwhile, brush bread with remaining oil; place on a baking sheet. Broil 3-4 in. from the heat until toasted, 1-2 minutes on each side., Spread each slice of toast with 2 tablespoons avocado spread (refrigerate remaining spread for another use). Top with arugula, a burger and sliced tomato. Sprinkle with basil and pepper.
Nutrition Facts : Calories 723 calories, Fat 55g fat (17g saturated fat), Cholesterol 136mg cholesterol, Sodium 849mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.
BASIL BURGERS WITH SUN-DRIED TOMATO MAYONNAISE
I often end up with a bumper crop of herbs-and here's one of my favorite basil recipes. These burgers feature great Italian flavor. The gooey, cheesy centers and scrumptious topping are irresistible. -Virginia Kochis, Springfield, Virginia
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine tomatoes and water. Let stand for 5 minutes; drain. In a food processor, combine mayonnaise and tomatoes; cover and process until blended. Chill until serving., In a large bowl, combine the Worcestershire sauce, basil, Italian seasoning, garlic, pepper and salt. Crumble beef over mixture and mix well. Shape into 12 thin patties. Place 2 tablespoons cheese on six patties; top with remaining patties and press edges firmly to seal., On a greased grill, cook burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with mayonnaise mixture and, if desired, additional basil.
Nutrition Facts : Calories 355 calories, Fat 16g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 904mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 30g protein.
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