Lunch: Chicken Burgers Milanese

Recipe by Frank P. Melodia , Sarah Reynolds and Marie Simmons Easy to make pan-fried chicken burgers topped with arugula salad on a brioche bun make a perfect gourmet meal in under 30 minutes.

Ingredients

1 lb. ground chicken
1 medium zucchini
1/3 c. grated fresh Parmesan cheese
1 1/2 tbsp. chopped fresh oregano
1/2 tsp. kosher salt
1/2 tsp. Freshly ground pepper
2 tbsp. Italian-seasoned breadcrumbs
Olive oil cooking spray
4 potato or brioche hamburger buns
2 tbsp. extra-virgin olive oil
3 c. baby arugula
2 plum tomatoes
1 tbsp. white balsamic vinegar

Instructions

Mix chicken, zucchini, Parmesan, oregano, and half of the salt and pepper in a medium bowl; form into four 3 1/2-inch-round burgers, about 3/4-inch thick. Sprinkle 1 tablespoon of the breadcrumbs over tops of burgers.
Coat a large nonstick skillet with olive-oil spray and place over medium heat. Lightly spray crumb-coated side of burgers with spray and place in skillet, crumb side down; cook 5 minutes or until first sides are golden brown. Sprinkle remaining breadcrumbs over tops of burgers, coat with olive-oil spray, and flip burgers with a spatula. Cook 5 minutes longer, or until second sides are golden and burgers are fully cooked.
While burgers are cooking, brush buns with 1 tablespoon of the oil and toast, cut sides down, in a nonstick skillet over medium heat, 1 to 2 minutes. Remove from skillet.
In a medium bowl, toss arugula, tomatoes, vinegar, and remaining oil, salt, and pepper. Place burgers on bottom half of bun, top with arugula salad, then place bun on top of salad.

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