Chicken Parm Burgers

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
• Kosher salt
• 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

1. Lightly grease a large plate with olive oil or cooking oil spray and set aside.
2. In a medium bowl, combine 1/2 cup Parmesan, basil, tomato paste, garlic and 1 teaspoon salt.
3. Gently incorporate the ground meat into the cheese mixture.
4. 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.
5. Transfer to the greased plate, cover, and refrigerate. (This helps maintain the shape and also prevents the juices and fat from leaking.)
6. On a rimmed plate, sprinkle the tomato slices with salt.
7. If using grated mozzarella, stir together the mozzarella and the remaining 2 tablespoons Parmesan.
8. Preheat a grill to medium heat. (I used a griddle on the grill and preheated it at this time too.)
9. Toast the buns on the preheated grill, if desired. (I omitted this step.)
10. Oil the grill griddle and add the patties. Cook until browned underneath, 3 to 5 minutes. (Reduce heat if the patties are burning.)
11. 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).
12. 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.
13. Pat the tomatoes dry.
14. 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.

Chicken-Spinach Burgers with Feta & Tzatziki

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.

Yield: 7 to 8 burgers

For the Burgers:

• 1 1/2 pounds ground chicken (can substitute ground turkey)
• 4 cups baby spinach, long and/or thick stems removed, chiffonade
• 4 large or 6 small scallions, thinly sliced
• 3 large garlic cloves, finely chopped, finely grated, or pushed through a garlic press
• 2 oz feta cheese, crumbled (about 5-6 tablespoons)
• 1 1/2 teaspoons ground cumin
• 1 tsp Kosher salt
• freshly ground black pepper
• 1 egg, lightly beaten
• 3 T panko breadcrumbs
• vegetable oil and/or cooking oil spray, for grill
• 8 potato rolls, split, lightly toasted (if desired), for serving
• sliced red onion, tomato, and/or avocado, for topping, as desired
• tzatziki sauce, for topping (see below)

For the Tzatziki:

• 1/2 cup whole milk Greek yogurt
• coarse salt and freshly ground black pepper
• dash cumin
• 1 small garlic clove, finely grated or pushed through a garlic press
• 1/4 cup grated English cucumber, squeezed dry (I used the small holes of a box grater)
• 2 tsp freshly squeezed lemon juice (I used the juice of half of a Meyer lemon)
• fresh dill or parsley, minced, to taste

To Make the Burger Patties:

1. Using a meat grinder fitted with the medium disc, grind 1 1/2 pounds of boneless, skinless chicken thighs. (Alternatively use 1 1/2 pounds of pre-ground chicken or turkey.) Set aside.
2. In a large bowl, combine cut spinach, scallions, garlic, crumbled feta, cumin, salt, pepper, egg and panko. Using a fork, mix to combine.
3. Add the ground meat; mix gently with a fork until just combined.
4. Form into 7 to 8 patties, about 1/2-inch thick. Cover with plastic wrap and refrigerate while you make the sauce.

To Make the Tzatziki:

1. Combine all of the ingredients with a large pinch of salt and freshly ground black pepper.
2. Refrigerate so that the flavors can develop while the burgers are cooked.
3. Taste and adjust the seasoning, as desired. Additional lemon juice can also be added.

To Finish & Serve:

1. Coat the grill grates with vegetable oil and preheat on medium to medium-high heat.
2. Remove the meat from the refrigerator to bring the burger patties to room temperature. To prevent sticking, coat the burgers with vegetable oil or vegetable oil spray.
3. Cook the burgers until lightly browned on both sides and until the internal temperature reaches 165 degrees, about 5 minutes per side.
4. Serve the patties on rolls topped with tzatziki and sliced red onions, tomatoes, and/or avocado, as desired.

Note: Burger patties can be formed 1 day ahead. Cover and chill. Bring to room temperature before cooking.