Turkey Parmesan Burgers

Personally, I think eating something between two slices of toasted french bread makes it much more delicious and comforting. For example, meatloaf. I love it on its own, but it’s even better the next day in a sandwich! Same goes for meatballs, fried eggs or even calamari. And now I can add Chicken Parmesan to that list.

Both Dustin and I saw the picture of Chicken Parmesan Burgers in the March issue of Bon Appetit and agreed we had to make them this week. When we went to the store, the butcher was out of ground chicken, but turkey worked just fine! Patties flavored with a little marinara sauce, minced basil, and grated onion are rolled in a mixture of breadcrumbs and grated Parmesan and pan fried, which gives them a nice crispy texture and that distinctive Chicken Parmesan taste. Add your favorite jarred marinara sauce (we opted for Newman’s Own Organic) and some mozzerella cheese and you have your favorite Italian entrée in sandwich form. Some fresh basil leaves add a nice finishing touch, and I’m glad I gave the radicchio a chance (I’m not usually a huge radicchio fan like Dustin is) because its slight bitterness was actually good with the sweetness of the marinara. This recipe serves 4. Try it tonight!

Turkey (or Chicken) Parmesan Burgers

(From the March 2010 issue of Bon Appetit)

10 1/2-inch-thick slices French bread (4 inches in diameter); 8 slices toasted, 2 slices (crust removed) diced
1/2 cup finely grated Parmesan cheese
4 tablespoons minced fresh basil, divided, plus 12 large basil leaves
3/4 cup purchased marinara sauce
3/4 lb. ground chicken (white meat) or ground turkey
2 tablespoons extra-virgin olive oil, divided
1 tablespoon grated onion
1/4 teaspoon salt
4 ounces whole-milk mozzarella cheese, thinly sliced
4 large radicchio leaves

• In a food process, blend diced bread and Parmesan to form fine crumbs. Transfer to pie dish; mix in 2 tablespoons minced basil.

• Mix marinara and 2 tablespoons basil in small saucepan. Transfer 1 1/2 tablespoons sauce to large bowl. Add chicken, 1/2 tablespoon oil, onion, and 1/4 teaspoon salt. Sprinkle with pepper; blend. Shape into four 1/2-inch-thick patties; coat with crumbs. Heat sauce over low heat.

• Heat 1 1/2 tablespoons oil in large nonstick skillet over medium heat. Cook patties until bottoms are crusty, 4 minutes. Turn patties over; top with cheese. Cook 3 minutes. Cover; cook until cooked through and cheese is melted, about 1 minute.

• Assemble burgers with bread, radicchio, basil leaves, and warm marinara.