I loved the idea of transforming one of our absolute favorite comfort food dishes into a summer dinner made on the grill. The burgers were very moist and packed with flavor. We ate them on potato rolls with coleslaw, potato chips, pickles, and watermelon. Perfect!
This recipe was adapted form The New York Times, contributed by Ali Slagle. We grilled the burgers, increased the amount of garlic, and used sliced fresh mozzarella. Cheesy and delicious.
Yield: Serves 4
olive oil or cooking oil spray
1 pound ground chicken or turkey, preferably dark meat
1/2 cup plus 2 tablespoons finely grated Parmesan, divided
1/4 cup chopped basil leaves
2 tablespoons tomato paste
4 garlic cloves, finely grated or pushed through a garlic press
4 (1/4-inch thick) slices from a large ripe tomato
4 (1/-4 inch thick) slices fresh mozzarella or 1/2 cup grated fresh or low-moisture mozzarella
4 potato rolls, burger buns or ciabatta rolls
baby spinach or arugula, for serving
Lightly grease a large plate with olive oil or cooking oil spray and set aside.
In a medium bowl, combine 1/2 cup Parmesan, basil, tomato paste, garlic and 1 teaspoon salt.
Gently incorporate the ground meat into the cheese mixture.
Working the meat as little as possible, form 4 patties that are each about 4 1/2 inches wide and about 1/2 cup or 135 grams.
Transfer to the greased plate, cover, and refrigerate. (This helps maintain the shape and also prevents the juices and fat from leaking.)
On a rimmed plate, sprinkle the tomato slices with salt.
If using grated mozzarella, stir together the mozzarella and the remaining 2 tablespoons Parmesan.
Preheat a grill to medium heat. (I used a griddle on the grill and preheated it at this time too.)
Toast the buns on the preheated grill, if desired. (I omitted this step.)
Oil the grill griddle and add the patties. Cook until browned underneath, 3 to 5 minutes. (Reduce heat if the patties are burning.)
Flip the patties, top each with 1/2 tablespoon of the grated Parmesan cheese followed by a slice of fresh mozzarella cheese (or with the combination of grated cheeses, if using).
Cover the grill with the lid and cook until the cheese is melted and the patties are cooked through, 3 to 5 minutes. Turn off the heat.
Pat the tomatoes dry.
To each bottom bun, add a handful of baby spinach or arugula, followed by a slice of tomato, a chicken patty and its top bun. Serve hot with chips and coleslaw, as desired.
These Greek-inspired chicken burgers were juicy and flavor-packed. They were relatively healthy too! We ate them on Memorial Day with corn and potato salad on the side. Delicious.
This recipe was loosely adapted from Bon Appétit, contributed by Sue Li. I used freshly ground chicken thighs, added feta, and modified the proportions and method. The original recipe notes that in order to keep the burgers moist, it is important that the meat isn’t packed too tightly. I think that the exorbitant amount of spinach also kept the burgers moist.