This chicken parm burger is one of my wife’s favorite meals. Any time I ask her what I should make, this dish is always mentioned. This recipe is the definition of fresh. The chicken becomes the backdrop for the bright herbs, creamy cheese, and tangy tomato sauce.

My mom originally found the inspiration for this recipe when I was in high school. While searching for new recipes, she happened across a chicken parmesan burger recipe on Epicurious. She had wanted something new to try and so she gave it a shot.

The whole family enjoyed it, as far as I recall.

Classic chicken parmesan is a crispy chicken coated with tomato sauce and mozzarella then baked until the cheese is golden brown. This one takes that concept and instead turns it into a pan-fried burger – still topped with mozzarella and marinara.

But now it is in a convenient hand-held package.

Chicken Parm Burgers?

For making my version of the chicken parm burger, I made a few adjustments to that original inspiration recipe.

I treated the patties more like a beef burger or even more like meatballs. Instead of using breadcrumbs and breading the outside of the patty, I make a panade and mix it all inside the burger. I discuss the finer details of a panade in my meatball recipe. But it is basically soaking bread in milk and mixing it in with the meat and seasonings to help keep the burger moist.

This is especially helpful with chicken burgers because chicken does not have a lot of natural fat and will have a tendency to dry out in the cooking process.

Only one ingredient needs to be pre-prepared: the marinara. I highly recommend following this Serious Eats pizza sauce recipe to make your own. But a jar from the store will work in a pinch.

So get to mixing, forming, cooking, and topping.

Chicken Parm Burger Recipe

Course: EntréeDifficulty: Moderate

Servings

8

servings

Prep time

25

minutes

Cooking time

20

minutes

Total time

45

minutes

Herb-filled chicken burgers topped with mozzarella and marinara

Ingredients

• 2 cups cubed white bread

• 1/3 cup milk

• 1 cup shredded parmesan cheese

• 1/2 tablespoon oregano (1/2 tsp dried)

• 1/2 tablespoon rosemary (1/2 tsp dried)

• 1/2 tablespoon thyme (1/2 tsp dried)

• 25 medium basil leaves, divided

• 2 pounds ground chicken

• 1/4 cup grated white onion

• 2 large eggs

• 1 and 1/4 cup marinara, divided

• 3 tablespoons olive oil

• 8 ounces mozzarella, cut into 1 ounce slices

• 8 large leaves of butter lettuce

• 8 large leaves of radicchio

• 8 large buns or rolls

Directions

• In a small bowl, soak the cubed bread in the milk and mash it with a fork to make sure it is fully saturated
• Pulse the parmesan, oregano, rosemary, thyme, and 5 of the basil leaves in a food processor for 20 seconds until fully combined and it looks like breadcrumbs
• In a large mixing bowl, combine the milk-soaked bread, herbed parmesan, ground chicken, grated onion, eggs, and 1/4 cup marinara
• Mix it all until everything is evenly distributed
• Form 8 patties from the mixture
• Heat the olive oil in a large frying pan on medium until hot
• Cook the patties on medium heat for 15 to 20 minutes, flipping halfway through – cook in batches if needed so as not to overcrowd the pan
• When the patties are about a minute from finishing, add a slice of fresh mozzarella to the top of each chicken burger
• Assemble the burger with buns, lettuce, radicchio, burger, marinara, and basil

The post Chicken Parm Burger Recipe appeared first on Do You Roux?.

With all this talk about chicken sandwich wars raging between fast-food chains, it’s time to take it to the home kitchen. Make yourself this buffalo chicken sandwich. It’s on a biscuit, with hot honey, cheese, lettuce, and whatever other toppings your heart desires.

I can understand all the hype. Chicken sandwiches are delicious.

This homemade sandwich pairs the fried chicken with some flavorful spice to bring the heat. Throw it on some biscuits and top it with cheese, lettuce, and honey for full-bodied flavor. This one is spicy enough to bring the heat without trying to melt your face off.

It all depends on your own heat tolerance and the intensity of your specific sauce and honey, but this one gives a nice burn to the tongue and throat. However, there are no spicy sweats. So you shouldn’t need milk on hand just to make it through the sandwich.

Versatile Recipe

One of the greatest aspects of this recipe is that you can go almost all from-scratch or go with mostly an assembly approach. And you can also mix and match and make the parts you want to, and purchase pre-made items for the rest.

So, if you are feeling really ambitious, get to work and make every single ingredient. If you need a quick weeknight meal, then grab what you need from the store, heat it up, and get to sandwich building.

Fried chicken – The protein of the dish. Cook some from scratch or use frozen chicken tenders – cooked to package directions. Just make sure that you don’t get ones that come pre-sauced.

Buffalo sauce – A signature hot sauce that coats the chicken. Some pre-made bottles are quite delicious – some chicken wing chains even sell their own. But my go-to buffalo sauce recipe comes from All-Recipes posted by Chef John.

Buttermilk biscuits – The bread of this sandwich gives you something to hold on to while lending a fluffy texture and buttery flavor. Having not found a great biscuit recipe myself (let me know your favorite one, please!), I used pre-made refrigerated biscuit dough. The ones from the pressurized cardboard that pops when opened. UPDATE – I have made my own homemade buttermilk biscuit recipe, and they pair with this sandwich like a match made in heaven

Hot honey – The drizzle of sweet heat that really brings everything into harmony. You can buy some from the store, but it is easy to make at home – especially using my chipotle hot honey recipe.

While making this recipe, I made the buffalo sauce from scratch using the recipe above and had the hot honey I made earlier in the week. But everything else came premade in some way. Still delicious.

Toppings for the Buffalo Chicken Sandwich

Toppings are where you can really let your own taste buds go wild. The list of toppings below give you some options. But don’t feel limited by what I present here.

Cheese – Ooey, gooey flavor that also helps reign in some of the heat the sandwich is packing. For flavors that pair with buffalo, try provolone, Monterey Jack, pepper jack, or even blue cheese crumbles.

Lettuce – Crisp, fresh lettuce of some kind is key. It lends an important fresh crunch to the sandwich. I would recommend a butter lettuce (aka Bibb lettuce). But really any lettuce will do. You could even try using celery to give it some crunch that also pairs well with buffalo sauce.

Sauce – If having only the chicken doused in buffalo sauce is just not enough, then you can top your sandwich with a little extra to kick it up a notch.

Honey – Drizzle liberally. The sweetness really brings the sandwich together. But because it is hot honey, it isn’t sickly sweet.

Bacon – While eating this sandwich, my wife and I both looked at each other and said ‘I wonder how bacon would be in this.’ So even though I don’t have it pictured, give it a try with some ultra crispy bacon.

Make this hot honey biscuit buffalo chicken sandwich exactly how you and your family like it. Don’t be afraid to experiment. And if you find something interesting and delicious, be sure to let me know.

Hot Honey Biscuit Buffalo Chicken Sandwich

Recipe by Marc PetersonCourse: EntreesDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

5

minutes

Total time

20

minutes

This hot honey biscuit buffalo chicken sandwich is the perfect harmony of sweet and heat that can be all from-scratch or all pre-made. Note that more prep and cook time are needed if you are making any of the ingredients yourself.

Ingredients

• 6 fried, breaded chicken tenders

• 1 cup buffalo sauce

• 6 slices Monterey Jack cheese

• 6 large buttermilk biscuits

• 6 large leaves of butter lettuce

• 1/2 cup hot honey

• (Optional) 6 slices crispy cooked bacon

Directions

• Put the chicken in a medium-sized bowl, pour the buffalo sauce over the chicken, and toss the chicken until it is all fully coated with sauce
• Lay the chicken out on a baking sheet, top each tender with a slice of cheese, and place it under the broiler on low for a few minutes until the cheese has melted
• Cut the biscuits in half and lay each biscuit out on an individual plate
• Start building the sandwich with the bottom of the biscuit and then layer on the lettuce, cheese-topped chicken, a drizzle (about 1 tablespoon) of hot honey, and the bacon, if using
• Top with the other half of the biscuit and enjoy

The post Hot Honey Biscuit Buffalo Chicken Sandwich appeared first on Do You Roux?.