Guys! I am so excited to share with you my award winning burger recipe. Growing up I was never a fan of burgers, admittedly only trying them once or twice before the age of 20. I know I know, what kind of American am I? But let’s just say I am all too familiar with the picky eating routine that some of you may struggle with in your family.
When I heard about The Blend, I knew there was something so much more that could be done with it than just tacos or spaghetti. The Blend takes mushrooms that you have diced or thrown in a food processor and combines them into ground meat. It is great for increasing the fiber, vitamin D, and nutrients in your food all while reducing your food cost (yay, lower grocery bill!), stretching your meals (yay, again!), and the calories and saturated fat. Plus, most parents love that they can sneak in some extra vegetables. (one other great added bonus? The mushrooms add moisture back into leaner proteins that may make burgers dry like chicken or turkey) My chicken parm burger was born out of my love for chicken parmesan and my husband’s love for burgers… I kept thinking to myself how I can I marry the two while still having something nutritious for dinner? And here we are, Chicken Parm Blend Burgers!
Let me tell you what I love about these….
- They aren’t obviously healthy. So even picky eaters and meat-and-potatoes kind-of guys love them.
- A great way to lean towards a more plant-based sustainable diet.
- You can meal prep a bunch at once and freeze them for later!
- They can be made to fit the needs of everyone in the family from first foods for baby to those needing watch the carbs.
- OH, and they taste great too!
Chicken Parm Blend Burger
Enjoy a twist on the classic burger with an Italian influence! Award-winning burgers that are easy to make, crowd-pleasing, and nutritious. These can be frozen, adjusted for baby's first foods, and altered for carb-conscious diets.
Cook diced mushrooms in a large skillet over medium-high heat until mushrooms have shriveled, about 8-10 minutes. Remove from heat.
While mushrooms cool, put the following ingredients in a medium bowl: ground chicken, grated parmesan, panko crumbs, 1/4 cup marinara, onion, garlic powder, italian seasoning, salt, and pepper. Add mushrooms in last and mix everything together.
Form four patties and make a shallow indentation in the center of each patty with your thumb. Put patties on a plate and place in the fridge for 30 minutes or until you are ready to prepare.
Cook burgers over medium heat on a pre-heated grill or in a large skillet that you used for the mushrooms. Flip the burgers after 8-10 minutes and cook for an additional 8-10 minutes. Burgers are done when they reach an internal temperature of 165 degrees or appear white all the way through.
Spray buns with canola pan spray and place on the grill or skillet for 30 - 60 seconds to warm and slightly toast.
Spread marinara evenly on the bottom of the bun and top with a burger then 1 tablespoon of marinara then one tablespoon of shredded parmesan. Garnish with a couple of fresh basil leaves before adding top bun.
- Freezer Meal Alert! These burgers can be frozen after cooking. Just wrap each one individually with plastic wrap and place in a plastic freezer bag. When ready to use pull out of the freezer a couple of hours before and reheat in the microwave or on the stovetop over medium heat.
- Traditional Weaning: These burgers can be cooked and served to little ones. Once your babe is taking small bite-sized pieces you can cook these burgers omitting the salt and then crumble them to the right sized pieces for your babe!
- Baby Led Weaning: To adjust for baby led weaning just omit the salt from the recipe and form into fingers instead of burgers for babe!
- Carb-Conscious Changes: Omit the top half of the bun to reduce carbohydrates. You may also remove the bun entirely and enjoy the burger with sauce and some veggies on the side!