Chicken Parmesan Burger
Circle B Kitchen
Adapted from Bon Appétit
10 ½-inch-thick French bread slices
½ cup finely grated Parmesan cheese
2 tablespoons minced fresh basil, plus 12 large leaves
¾ cup marinara sauce
1 lb ground chicken (or turkey)
2 tablespoons extra virgin olive oil, divided
1 tablespoon grated onion
¼ teaspoon salt
4 slices whole milk mozzarella
4 large radicchio leaves (optional)
Take 2 of the bread slices, remove their crusts and cut into chunks. Place the Parmesan cheese and diced bread into the bowl of a food processor. Pulse until the mixture is in fine crumbs. Reserve ½ cup of the Parmesan mixture and transfer the remaining mixture to a pie plate or shallow bowl.
Mix the marinara and the chopped basil in a small saucepan. Remove 2 tablespoons of the marinara and place in a large bowl. Heat the marinara in the saucepan on low, stirring occasionally. Add the ground meat to the bowl with the 2 tablespoons of marinara, and mix in the ½ cup of reserved Parmesan mixture, the onion, salt and the ½ tablespoon of olive oil. Mix until just combined and form into patties. Dredge the patties in the Parmesan mixture.
Heat the 1½ tablespoons of olive oil in a large skillet. When the oil is hot, add the patties. Cook the patties until the bottoms are golden brown and have developed a crust, about 4 minutes. Turn the patties over, top with cheese and cook for another 3 minutes. Cover and cook for 1 minute or until the cheese is melted.
Lightly toast the remaining bread slices.
To assemble the sandwiches, place 1 slice of radicchio (if using) and 3 slices of basil on a slice of toasted bread. Add a meat patty and top with marinara and the second slice of bread.