Tuesday, June 4, 2013

Chicken Parmesan Burgers

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. 

The recipe comes from Iowa Girl Eats, an absolutely delightful blog.  Do go visit, if you haven’t been there. 

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

Turns out, they were a whole lot easier to eat!  We also tossed in frozen spinach to the burgers and made our own buns and marinara. 

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. 



  1. Ooh I can't wait to try these! Love that I can make the burger patties ahead of time during the kids' afternoon nap time and keep in the fridge till supper time. I am going to make these soon!!

  2. Yumm! Those look toasty, and super tasty! :)

  3. This sounds AMAZING! I have some ground turkey in the fridge and was just wondering what I wanted to do with it this week . . . I'll let you know if this makes it on the menu this week :-)

    1. Decided to make them but was all out of zucchini (and did not have any other summer squash) so I grated up some carrots instead -- it was fantastic. I made all of it as meatballs (I think there were about 29 small-medium sized) and even though the meatballs were not huge they were really filling with all those good things in it. Oh and we had asiago cheese to use up, so that worked really well instead of parmesan.

  4. These look absolutely fabulous! My kids would love these as meatballs!


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