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Grilled Italian Chicken Burgers
These grilled Italian chicken burgers bring the comforting flavors of chicken parmesan to your backyard cookout. Lean ground chicken is mixed with grated Parmesan, fresh garlic, and aromatic herbs to create a savory, juicy patty. Each burger is topped with warm marinara sauce and melted mozzarella cheese, then served over thick slices of toasted Italian bread. It is a quick and satisfying meal that works beautifully for a casual weeknight dinner or a weekend barbecue.
Ingredients
- 1 / 2 cup dry bread crumbs
- 1 / 4 cup grated Parmesan cheese
- 3 garlic cloves, minced
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 1 / 2 teaspoon dried oregano
- 1 pound lean ground chicken
- 1 cup meatless spaghetti sauce, divided
- 2 slices part-skim mozzarella cheese, cut in half
- 4 slices Italian bread ( 3 / 4 -inch thick)
Instructions
- 1Combine the dry bread crumbs, grated Parmesan cheese, minced garlic, basil, and oregano in a large bowl. Add the lean ground chicken and mix gently until just combined. Form the mixture into four oval patties, each about half an inch thick.
- 2Preheat your grill to medium heat or set your oven to broil. Cook the patties for 4 to 7 minutes per side, or until an instant-read thermometer inserted into the center reaches 165 degrees.
- 3Spoon half a cup of the meatless spaghetti sauce evenly over the cooked burgers and top each with a piece of mozzarella cheese. Close the grill lid or return to the broiler for 30 to 60 seconds until the cheese melts.
- 4Toast the slices of Italian bread on the grill or under the broiler for 30 to 60 seconds per side. Spread the remaining spaghetti sauce over the toasted bread and place the cheesy chicken burgers on top.
- 5If freezing for later use, place the shaped raw patties on a baking sheet lined with plastic wrap. Freeze the patties until completely firm, then transfer them to a resealable plastic bag and return them to the freezer.
- 6To cook the frozen patties directly from the freezer, place them on the grill or under the broiler. Cook using the standard method, adding extra time as needed until an internal thermometer registers 165 degrees.