Description
Enjoy a twist on the classic burger with a little Italian influence! Featuring Chicken Parm Blend Burgers that are easy to make, crowd pleasing, and nutritious!
Ingredients
Scale
- 4 oz. white mushrooms, diced
- 1⁄2 lb. lean ground chicken
- 2 tablespoons fresh basil, chopped 1⁄4 cup grated Parmesan
- 1⁄4 cup panko crumbs
- 1 jar marinara
- 1⁄4 small onion, diced
- 2 teaspoons garlic powder
- 1 1⁄2 teaspoons Italian seasoning
- Pinch of Salt & Pepper
- 4 tablespoons shredded Parmesan
- Canola Pan Spray
- 4 whole wheat hamburger buns
Instructions
- Cook diced mushrooms in a large skillet over medium-high heat until mushrooms have shriveled, about 8-10 minutes. Remove from heat.
- While mushrooms cool, put the following ingredients in a medium bowl: ground chicken, grated parmesan, panko crumbs, 1⁄4 cup marinara, onion, garlic powder, italian seasonings, salt, & pepper. Add mushrooms in last and mix everything together.
- Form four patties and make a shallow indentation in the center of each patty with your thumb. Put patties on a plate and place in the fridge for 30 minutes or until you are ready to prepare.
- Cook burgers over medium heat on a pre-heated grill or in the large skillet that you used for the mushrooms. Flip the burgers after 8-10 minutes and cook for an additional 8-10 minutes. Burgers are done when they reach an internal temp of 165 degrees or appear white all the way through.
- Spray buns with pan spray and place on the grill or skillet for 30 seconds -1 minute to warm.
- Spread marinara evenly on the bottom bottom then top with a burger then 1 tablespoon marinara then 1 tablespoon shredded parmesan and gar- nish with a couple of basil leaves before placing the other bun on top.