weeknight gourmet

Category : Burgers

Chicken Parmesan Burgers

Last night, I made these tasty chicken burgers that have all the goodness from chicken parm packed into a burger patty.

For the burger coating, I used store bought breadcrumbs because the bread I had on hand was rosemary flavored.  Wasn’t sure if rosemary would be a good add to the burger coating.  For the burger mixture, I just chopped some onion — I am still not sure sure why it was calling for grated onion.

One caveat, I used about 10 oz. of ground chicken which made 3 decent sized burgers.  If I were prepping dinner for 4, I would use a whole pound of ground chicken.

As the burgers cooked, I toasted some of the rosemary bread for the buns and prepared a green salad.

Overall a quick, tasty meal that I think kids will enjoy.

Chicken Parmesan Burgers
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 refrigerated marinara sauce
  • 12 ounces ground chicken (white meat)
  • 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

Blend diced bread and Parmesan in processor to 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.

The Weeknight Gourmet's 100th Post!

I started this cooking blog one night in late January and really wasn’t sure how it would be received or if I’d enjoy writing it.

I have been pleasantly surprised by the positive reception from my readers and how much I enjoy communicating my culinary adventures.  I love when one of my posts inspires someone to cook a homemade meal.  I love noticing certain trends in what I cook and what ingredients I use.  I always knew I used a lot of garlic but never realized how many of my recipes rely on cumin!  I love checking my blog stats to see which recipes draw the most interest.  Based on my page views, people love curry and turkey burgers.

Most of all, I hope that, in some small way, the recipes I post can help create for others the special moments and conversations I experienced around the dinner table as a child with my mom, dad, and brother and as an adult with Tim, our friends, and extended family.

Here are my top 10 favorite posts (in no particular order). Would love to hear from you — please tell me your favorite recipes that you’ve cooked from the blog!

1) Summer Kickoff BBQ…RIBS

2) The Super Bowl Cake

3) Birthday Dinner for Angus

4) Black Bean Burgers with Guacamole Salad

5) A Must Make Dish: Mahi Mahi in Tomato Olive Sauce

6) My Gastronomical Discoveries in Northern CA

7) First BBQ of the Year: Grilled Herbed Baby Lamb Chops with Asparagus Salad

8) Dinner for Kaylin’s Parents: Turkey & Artichoke Stuffed Shells with Arrabbiata Sauce

9) Tribute to Domino

10) Spice Rubbed Chicken Tacos with Cilantro Slaw and Chipotle Cream

Burgers all'Amatriciana

Taste: ****
Difficulty: Easy
Cleanup: Quick

Tim and I had these tasty burgers on Monday night!  It was a beautiful day and we wanted to put our grill to use.  What better way to use it than to grill burgers!

I saw this burger recipe on the Every Day with Rachael Ray website and I knew I would enjoy a burger that utilizes ingredients from one of my favorite pasta dishes, Bucatini all’Amatriciana.

The burgers were really delicious!  A few notes…I used a touch more pancetta and red onion than the recipe called for.  And, to give the burgers a little of the heat that the pasta dish has, I added some red pepper flakes as the pancetta and onion were cooking.

Definitely don’t skip the roasted tomatoes.  These were delicious and so easy to make.  They provided a great sweetness to the burgers (typically provided by ketchup).

Lastly, I didn’t want to skip the parmesan-covered buns but I always think burger buns are a waste of calories.  So, I was excited my mom discovered Arnold Sandwich Thins – a super thin bun!  All of the bun goodness without a huge amount of bread.

Arnold Select Multigrain Sandwich Thins
Arnold Select Multigrain Sandwich Thins

I served a salad with the burgers.  A delicious start to the week!

Burgers all’Amatriciana
Every Day with Rachael Ray, May 2009

8 plum tomatoes, sliced lengthwise into thirds
1 tablespoon extra-virgin olive oil (EVOO), plus more for drizzling
Salt and pepper
A couple of pinches of sugar
Four 1/8-inch-thick slices pancetta, chopped
1 small red onion, finely chopped
1 1/2 pounds ground beef sirloin
2 large cloves garlic, finely chopped or grated
1/3 cup finely chopped flat-leaf parsley (a generous handful)
4 crusty kaiser rolls, split
2 tablespoons butter
1/2 cup grated parmigiano-reggiano cheese
4 leaves romaine lettuce, shredded

Heat the oven to 400°. On a baking sheet, arrange the tomato slices in a single layer and drizzle with EVOO; season with salt, pepper and the sugar. Roast for 30 minutes.

While the tomatoes are roasting, in a large nonstick skillet, cook the pancetta and onion over medium heat until browned, about 5 minutes. Transfer to a bowl to cool; wipe out the skillet and reserve. Add the beef, garlic and parsley to the pancetta mixture; season with salt and pepper. Form into four 3 1/2-inch-wide patties. When the tomatoes come out of the oven, preheat the broiler, arrange the split rolls cut side up on a baking sheet and toast.

Heat 1 tablespoon EVOO, 1 turn of the pan, in the reserved skillet over medium-high heat. Add the beef patties and cook until browned and crisp on the bottoms, about 5 minutes, then flip and cook for 3 minutes more for medium-rare.

In a small bowl, microwave the butter until melted, about 20 seconds. Brush the butter on the toasted rolls and top with the cheese. Broil for 1 minute.

Top each roll bottom with lettuce, a beef patty, tomatoes and a roll top.

Feta-tastic: Mediterranean Turkey Burgers


Taste: ****
Difficulty: Easy
Cleanup: Quick

After a very busy weekend, I’m longing for a Mediterranean vacation but Mediterranean-flavored
turkey burgers will have to do!

This burger recipe in the new Cooking Light issue looked like it would packed with flavor from the pesto, garlic, red onion, and feta and it did not disappoint.

Black Bean Burgers with Guacamole Salad

After a gluttonous steak dinner with some very creamy creamed spinach, I thought we should go a bit lighter tonight and enjoy a vegetarian dinner.

I was looking through the February recipes posted on Epicurious and found this Black Bean Burger recipe that couldn’t be easier!  Tim is obsessed with avocados (often eating them for breakfast) so adding a variant of guacamole to the meal was an easy crowd-pleaser.

The burger recipe made four good size burgers.  I topped my burger with sliced avocado and some salsa.  Tim used avocado and mayonaise, which is his condiment of choice.  Next time I make this I will be on the lookout for better rolls – I could only find giant kaiser rolls which were a bit over-sized for the burgers.

The guacamole salad was delicious.  I added a third avocado and omitted the black beans in the recipe below since we were getting a healthy dose of black beans in the burgers.  If you don’t like heat, I would reduce the amount of jalapeno.  Make sure to buy ripe avocados!

Black-Bean Burgers

Courtesy of Gourmet Magazine, February 2009

  • 2 (14-ounce) cans black beans, rinsed and drained, divided
  • 3 tablespoons mayonnaise
  • 1/3 cup plain dry bread crumbs
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano, crumbled
  • 1/4 teaspoon cayenne
  • 1/4 cup finely chopped cilantro
  • 3 tablespoons vegetable oil
  • 4 soft hamburger buns

Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns.

Guacamole Salad

2006, Barefoot Contessa at Home

  • 1 pint grape tomatoes, halved
  • 1 yellow bell pepper, seeded and 1/2-inch diced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup small diced red onion
  • 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
  • 1/2 teaspoon freshly grated lime zest
  • 1/4 cup freshly squeezed lime juice (2 limes)
  • 1/4 cup good olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground cayenne pepper
  • 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.