After a week of rhubarb recipes, it’s time we change things up. If you love rhubarb, don’t worry – the best is yet to come! But, if you aren’t a fan of rhubarb, or don’t have it growing like a weed in your yard, then this is a recipe for you. A change of pace.
An amazing dinner – perfect for summer months. I recommend topping it off with rhubarb dessert. Sorry. Just couldn’t resist that chance.
Krisitin’s original recipe was for a meatball sub, but as I was shaping the meatballs, I thought that burgers might be an even better option.
Either way you make them, you’re bound to enjoy.
Chicken Parmesan Burgers – Adapted from Iowa Girl Eats
- 1 medium zucchini
- 1 1/2 tsp. minced garlic, divided
- 1 C spinach (fresh or frozen, torn)
- 1/3 C Panko bread crumbs
- 1/3 C shredded Parmesan cheese
- salt & pepper
- 1 egg
- 2 tsp. basil, divided
- 1 lb. extra lean ground turkey or chicken
- 1 C tomato sauce
- 2 tsp. minced onion
- 1 tsp. oregano
- Mozzarella cheese
- Whole Wheat Buns
Begin by shredding the zucchini. Add to the shredded zucchini 1 tsp. minced garlic, 1/3 C panko bread crumbs, 1/3 C shredded Parmesan cheese, 1 C spinach (we used frozen), 1 egg, 1 tsp. of basil and a few pinches of pepper along with a dash of salt.
Mix in 1 lb. extra lean ground turkey or chicken. Use clean hands (or a fork if you don’t like touching raw meat) and mix the meat mixture together.
Shape the meat mixture into patties or meatballs, or a combination of both.
Place meatballs and patties onto a lightly greased, tinfoil-covered cookie sheet. Wash hands thoroughly after handling raw meat.
Bake at 400 degrees for 20 minutes, or until internal temperature reaches 180 degrees.
Meanwhile, prepare the marinara sauce by combining 1 C tomato sauce with 1/2 tsp. minced garlic, 1 tsp. basil, 1 tsp. oregano and 2 tsp. minced onion. Stir well.
Bring mixture to a slow simmer and simmer for 5 minutes, stirring occasionally.
Slice the buns in half and layer on the burger or meatballs and mozzarella cheese slices.
Return to the 400 degree oven for 5-6 minutes until cheese is melted.
Top with marinara.
Serve warm, with extra marinara for dipping.