{Built from Scratch} Chicken Parmesan Burgers with Garlic Fries

While I was thinking about which of my recipes in my backlog to post first, I had an idea: I wanted to make a segment for the blog that would incorporate several recipes from scratch to create one full delicious meal. Burgers seemed like a pretty good starting point, even though to be honest, I’m not much of a burger girl (nor a fastfood girl for that matter). That’s probably why I’ve never thought of making a whole burger from scratch before.

For this little project, I was most excited for the bun-making aspect. I guess for people who like bread-making such as myself, any chance to get to make a new kind of bread is one to be grabbed. The fries and patties were really easy to make although they take a little bit of time to finish. I started preparing this a little late into the morning so I ended up rushing to finish everything before lunchtime. It was fun, in a nerve-wracking sort of way. My brothers become kind of pesky when they’re hungry.

I was honestly considering not posting this recipe because I wasn’t happy with my photographs. I had very little time to take them, and I found it difficult to find a good angle when there are angry hungry people breathing down your neck. Also, I didn’t have a story for this recipe, only that it’s a first for my {Built From Scratch} concept.

You’d think I would have something better to show as an introduction, something better written or better photographed, but I guess I was having one of those day. But does everything need a reason, really? Can’t I just make the darn burger and move on? Isn’t trying something for the first time motive enough to write? The fact that this is a blog that supposedly chronicles my food-making and food-photographing journey -ugly days included- gave me the answer, and so I’ll tell you how my burger adventure went.

The patties were the first thing I made. It’s supposed to make only 4 thick ones, but I decided to divide it into 8 slightly thin ones to make it a little lighter. I shaped the patties the night before and popped them into the freezer. The next day I cooked them on a plate in a turbo broiler because I don’t have one of those boxy broilers (the plate is there to facilitate easy cleaning for me).

Topped with a bit of mozzarella and tomato sauce, these patties were juicy from the chicken and just slightly salty from the Parmesan and tomato sauce.

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Chicken Parmesan Burgers

Topped with a bit of mozzarella and tomato sauce, these patties were juicy from the chicken and just slightly salty from the Parmesan and tomato sauce.

Makes 4 to 8 patties/burgers

Ingredients

For the patties

• 1 pound ground chicken
• 1/4 cup grated Parmesan cheese
• 1/4 cup plain bread crumbs
• 2 teaspoons Italian seasoning
• 1/4 cup chopped flat leaf parsley
• 1 clove garlic, minced
• 1 shallot, finely diced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

To serve

• pasta sauce
• mozzarella or provolone cheese, sliced or shredded
• hamburger buns
• Oven-baked fries, recipe suggestion below

Instructions

• 1. Place the Parmesan cheese, bread crumbs, Italian seasoning, parsley, garlic, shallot, salt and pepper in a medium bowl and stir to combine. Add the ground chicken and gently mix until everything is evenly distributed.
• 2. Form the mixture into 4 up to 8 patties and refrigerate for 30 to 40 minutes to allow the flavors to meld. You may also freeze it overnight covered with plastic wrap.
• 3. If patties were frozen, thaw to room temperature or defrost in a microwave. Preheat your broiler and set a rack about 6 inches from the heating element. Spray a broiler pan with nonstick cooking spray.
• 4. Broil the burgers for 5 to 6 minutes on the first side, then flip and broil for 4 to 5 minutes on the second side, or until golden and completely cooked through.
• 5. Remove the pan from the oven and top each burger with tomato sauce and cheese. Return to the oven and broil for about 1 minute, or until the cheese has melted. If you want to toast the rolls, you can pop them under the broiler briefly as well before serving.

Notes

Adapted from Tracey's Culinary Adventures blog

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I didn’t have much success with the fries however, because mine ended up soggier than I was expecting. (To see better looking fries, please do click on my recipe source link.) Maybe I didn’t have enough potatoes, or maybe my oven wasn’t hot enough? Nonetheless, eating these baked fries with ketchup while chowing down the burgers was extremely satisfying.

I can’t tell you if they’re the same as actual San Francisco Garlic Fries though. The last time I was in one of my favourite cities in the world, fries were the last thing on my mind to eat!

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San Francisco Garlic Fries

Ingredients

• nonstick cooking spray
• 2 1/4 pound russet potatoes, cut lengthwise into batons
• 2 1/2 tablespoons vegetable oil
• kosher salt and freshly ground pepper
• 1/2 tablespoon vegetable oil
• 4 garlic cloves, minced
• 2 tablespoons chopped flat-leaf parsley

Instructions

• 1. To cut the fries, cut a small section off one side of the potato so you have a flat surface to begin your cutting. With that flat side down, slice the potato into 1/4 to 1/3-inch wedges, then stack the wedges and slice into 1/4 to 1/3-inch batons.
• 2. Preheat oven to 450°F (about 235°C). Spray two large, rimmed baking sheets with nonstick cooking spray.
• 3. Combine the potatoes with 2 1/2 tablespoons of the oil in a large bowl and toss to coat. Season with salt and pepper. Divide the potatoes between the two baking sheets and spread in a single layer.
• 4. Bake for 30 minutes, or until the fries are tender and browned, rotating the baking sheets a few times for even cooking. Increase the oven temperature to 500°F (260°C) and continue cooking until the fries are dark brown in spots, another 5 minutes or so.
• 5. Meanwhile, whisk the remaining 1/2 tablespoon of oil with the garlic and parsley in a large bowl. Add the hot fries and toss to coat. Season to taste with salt and pepper before serving.

Notes

Adapted from Tracey's Culinary Adventures blog