Brent's Food Blog

mmmmm foooood…..

Chicken Parmesan Burger Wrapped in Chard Leaf

with 2 comments

After a nice warm sunny weekend, I felt the desire to make a burger like something but wanted to keep it healthy. So I pondered about what kind of burger and decided on a chicken-ish one (hoping it wouldn’t heavy like a beef burger) and eventually found a recipe that sounded both delicious and in burger form!  I ran it by my newly promoted Executive Sous Chef to vet the idea. Success! Now the only thing left is the planning. And Eating.

Unwrapped & topped with basil

After reading through it the first time, I decided I didn’t want to use the French bread thinking it was calling it just to use as buns… however I later found out this was not 100% the case. The bread is used to thicken the burgers and make them noticeably less gooey/slimy and give them more volume to be burger-like.  Start by toasting the bread to a medium set of burntness.  Add the toast, parmesan & half the minced basil to a food processor and blend well; set aside. Add raw ground chicken, olive oil, 1/2 cup marinara, salt & other half of minced basil to a large bowl.  Best get yo’self ready for some gooey dirty hands! Mix/blend/mush the breadcrumb/parmesan mixture with the bowl of chicken goop. There should be enough to make four good size patties.  Note:  the patties don’t reduce or shrink when cooking, so you shape them however you want (thick/thin/stars/hotdogstyle/etc).  I made them on the thicker side thinking they would be easier to flip and handle while cooking, but they were pretty sturdy once one side was sufficiently cooked. Sous chef topped the burgers with a slice of tomato and mozzarella and a spoonful or two of the remaining marinara. Then wrapped the whole thing in an oversized chard leaf!

It ended up being a pretty tasty meal, but it could’ve used more spices and not burn your tongue off kind. Maybe some cinnamon or cumin or something to give the burger a stronger flavor. It wasn’t bland, just didn’t have a lot of flavor to stand out above the marinara.

Sous Chef quotes: “was more reminiscent of a falafel meal, more marinara sauce maybe to dunk it into”
My quotes: “What is the air speed velocity of an unladen swallow?”

3 slices sandwich bread (toasted), whatever’s on hand
1/3 c Grated Parmesan
3 tbsp minced basil + extra leaves to top burgers
3/4 c marinara
16oz Ground Chicken
2 tbsp Olive Oil
Pinch of Salt
4oz Mozzarella, thinly sliced
4 Large Chard Leafs (to use instead of buns)

Makes 4 patties in 20 minutes.  ~ 3$/plate (more if you do more fancy sides of course).  Definitely a healthy meal with some protein!

Written by Brent

March 24, 2010 at 12:25 am

Posted in Uncategorized

Tagged with , , ,

2 Responses

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  1. Oooohh == sounds yummy. Off to the grocery store for ingredients!! Thanks, B!

    Sheryl a/d/a Momster

    March 24, 2010 at 7:00 am

  2. […] initial inspiration for this came from the realization that I still had basil left over from the Chicken Parm Burgers, what else can I make with fresh basil? Why Pesto of course!! Not all varieties of Artichokes have […]

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