From the Chef’s Corner
Want to try something different for a “hamburger?”
Instead of shaping these patties to fit ciabatta bread, keep them round so the mozzarella fits easily inside of them, or use regular hamburger buns.
1 ½ lbs. ground chicken
½ cup shredded onion
2 tsps. minced garlic
1 tsp. dried basil
1 tsp. dried oregano
4 slices fresh mozzarella, ¼ inch thick or 1 oz. each.
¼ cup grated Parmesan
Salt and pepper to taste.
Purchased Marinara Sauce
4 slices provolone
4 ciabatta bread buns, halved
Preheat grill to med-high. Brush grill grate with oil. Coat a sheet of parchment paper with nonstick spray.
Pulse chicken, onion, garlic, dried basil, and oregano in a food processor until just combined.
Divide meat into 8 portions and shape into ¼ to ½ inch thick patties in two rows on the prepared parchment, using a fork.
Top half the patties with a slice of mozzarella and 1 Tbsp. Parmesan, season with salt and pepper, and cover with remaining patties. Seal the edges of burgers with a fork, season with salt and pepper, and coat with nonstick spray.
Grill burgers, covered, 4 minutes. Flip burgers and top with marinara sauce and provolone slices. Grill, covered, to well done, about four or five minutes more. Remove burgers from grill; tent with foil, and let rest five minutes.
Place each burger on the bottom ciabatta half; top with basil leaves and the other half ciabatta bun.