Italian Chicken Burgers
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INGREDIENTS:
- 1 lb Ground Chicken Thighs
- 1/4 cup Grated Parmesan Cheese
- 1/4 cup DiGregorio's Seasoned Breadcrumbs
- 2 cups DiGregorio's Marinara Sauce, divided
- 1/4 cup Onion, chopped
- 2 Coves Garlic, minced
- 1/4 cup Fresh Parsley, chopped
- Salt & Pepper, to taste
- 1 Tbsp. Olive Oil
- 4 slices Mozzarella Cheese (you can use shredded instead, if preferred)
- 1 package Marconi Bakery Burger Buns
- Optional: Basil, for garnish
INSTRUCTIONS:
In a medium bowl, combine ground chicken, Parmesan cheese, breadcrumbs, 1/4 cup marinara sauce, onion, garlic, and parsley. Season with salt and pepper and stir with a large spoon (or mix w/ your hands) until evenly mixed. Form the mixture into 4 patties.
In a large skillet over medium-high heat, heat oil. Place patties in the skillet and cook until golden brown on one side, 4 to 5 minutes. Alternatively, grill the burgers for 4 minutes per side or until no longer pink.
Flip the patties, then immediately pour remaining marinara around them in the pan. Bring marinara to a simmer, reducing heat if the sauce is bubbling too rapidly. Top each patty with mozzarella, then cover pan and cook until cheese melts and chicken burger is cooked through, 8 to 10 minutes more.
While the chicken is finishing cooking, gently toast buttered hamburger buns in a 350°F oven until buns are warmed through and lightly crispy, about 5 minutes.
To assemble the burgers, spoon extra sauce from the skillet onto the bottom halves of the burger buns and place burgers on top. Garnish with basil and top with remaining bun halves. Serve immediately and enjoy!
- To assemble the burgers, spoon extra sauce from the skillet onto the bottom halves of the burger buns and place burgers on top. Garnish with basil and top with remaining bun halves. Serve immediately and enjoy!