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Thursday, April 11, 2013

Pan-Fried Chicken Cheeseburgers: Recipe

Armed with some ground chicken, I had every intention of making a chicken burger with sundried tomatoes, spinach and feta cheese but when push came to shove, I opted for a new twist. These has very good flavor, good texture, and the added bonus of being pan-fried. What could be wrong with that? A little olive oil and breadcrumb never hurt anybody.

I put these on toasted bread for a lighter version of a burger - to keep with the theme.  But feel free to load them up with toppings and slide them onto burger buns!

Pan-Fried Chicken Cheeseburgers
serves 5

1 lb. ground chicken
1/4 cup Italian dried breadcrumbs
1/4 cup grated Parmesan cheese
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon Kosher salt
1 piece of white bread, torn into small 1/2" pieces
1/2 tablespoon finely diced red onion
2 tablespoons olive oil, divided
10 pieces toasted white bread
5 slices Swiss cheese
lettuce, tomato, pickles

In a large bowl, mix together chicken, spices, salt, torn bread, red onion and 1 tablespoon olive oil. In a second bowl, mix together the Parmesan cheese and the breadcrumbs. Using your hands, make 5 hamburger patties and coat each one in the breadcrumb mixture. Set aside.

In a large frying pan, set over medium-high heat, warm remaining tablespoon of olive oil.  When it's hot and coats the entire pan, place all five patties into the pan.  Cook for 7-8 minutes per side, pressing out the moisture in each one by placing a flat spatula on the tops and gently pressing down.  Add the cheese to the tops and melt - about 3 more minutes. Place on toasted bread and cover with lettuce, tomato, pickles, and then remaining bread.

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