Do you ever find yourself standing in front of the meat case at your local market waiting for inspiration to hit? Or do you open your freezer door thinking, “What can I make for supper?” I had that happen to me recently when I couldn’t think of what to cook on a hot, steamy night.
We have a subscription to The New York Times and I subscribe to their newsletter NYT Cooking. The variety of contributors to the newsletter is quite diverse and the recipes reflect this. In Sunday’s July 17th newsletter, “What to Cook This Week,” there was a recipe by Ali Slagle for Chicken Parm Burger. Dinner decided!
For the recipe you’ll need olive oil, ground turkey or chicken, Parmesan cheese, basil or parsley leaves, tomato paste, fresh garlic, kosher salt, fresh tomatoes, freshly grated or low-moisture mozzarella, burger buns or ciabatta rolls and arugula.
As I have both basil and parsley in my garden, I opted for basil in the burgers. I keep pre-portioned tomato paste in my freezer. (I purchase a small can of tomato paste, measure out has many tablespoons as I can, place on a sheet pan lined with wax paper and freezer for an hour or so. Remove from the pan, wrap in plastic wrap and place in a freezer bag).
The ground meat is combined with Parmesan cheese, tomato paste, garlic and salt, which incorporates loads of flavor in what can be bland meat. You also need shredded mozzarella cheese and grated Parmesan mixed together for a topping on the burgers.
To prepare the burgers, first the buns/rolls are split open and browned cut side down with a bit of olive oil in a frying pan. Next, the burgers are browned one side in the same pan (keeping your kitchen cool). After several minutes or so, the burgers are turned and topped with the mozzarella/Parmesan cheese. Cover the pan with a lid, or sheet of foil, to enable the cheese to melt.
To serve, place a bit of arugula on the bun, in my case I used Boston lettuce, next a slice of tomato and lastly, the burger.
Mmm…this burger was the bomb! Between the aromatic basil, the intensity of the tomato paste, the burger was packed with tons of flavor. As it is tomato season, local New Jersey tomatoes just added to the overall appeal of the burger.
So, if you want to elevate your ground chicken/turkey burger, I recommend that you give this a try.
Chicken Parm Burger
By Ali Slagle for The New York Times/Cooking
Yield: 4 servings
Time: 30 minutes
1 tablespoon plus 1/2 teaspoon olive oil, plus more as needed
1 pound ground chicken or turkey
½ cup plus 2 tablespoons finely grated Parmesan
¼ cup chopped basil or parsley leaves
2 tablespoons tomato paste
2 garlic cloves, finely grated
Kosher salt (such as Diamond Crystal)
4 (1/4-inch-thick) slices from a large ripe tomato
½ cup grated fresh or low-moisture mozzarella
4 burger buns or ciabatta rolls
Arugula, for serving
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.