Chicken Burgers Milanese
Prep time: 15 minutes
Cooking Time: 10 minutes
1 lb. ground chicken (our store was out so I substituted lean ground turkey)
1 medium zucchini (6oz. finely shredded 1cup)
1/3 cup grated fresh Parmesan cheese
1 1/2 Tbsp chopped fresh oregano
1/2 tsp each kosher salt and fresh ground pepper
2 Tbsp. Italian seasoned breadcrumbs
olive oil cooking spray
4 potato or brioche hamburger buns
2 Tbsp extra virgin olive oil
3 cups baby arugula
2 plum tomatoes, diced
1 tbsp. white balsamic vinegar
1. 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 in. thick. Sprinkle 1 Tbsp. of the breadcrumbs over tops of the burgers.
2. 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.
3.While burgers are cooking, brush buns with 1Tbsp. of the oil and toast, cut sides down, in a nonstick skillet over medium heat, 1 or 2 min. Remove from skillet.
4. 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.
*we added mayonnaise and Dijon mustard to the buns as well. SO yum!
Makes 4 servings
Each serving 398 Cal. 20g fat, 22g protein, 35g carb
(found this recipe in Redbook Magazine)
Then I served with fresh asparagus and Carmel Toffee Scones for dessert :)
Rinse and cut off about 1 inch off the bottom of the bunch. Put in a glass Pyrex dish and pour light soy sauce all over the asparagus and sprinkle a handful of kosher salt on top. Broil for about 10 minutes and remove. Crisp and delish!