Italian Chicken Burgers

Ingredients:

1 heaping cup panko bread crumbs

1 TB dried Italian seasoning

2 TB finely grated hard Italian cheese, like Parmesan

1/2 tsp coarse salt

1/2 tsp finely ground pepper

1 1/3 lb ground chicken

1 egg

1 TB fresh, finely chopped basil or oregano (optional)

1/2 tsp coarse salt 

1 TB olive oil

4 burger buns, preferably Kaiser or a soft Ciabatta

4 large slices tomato

4 oz low-moisture mozzarella cheese, sliced thinly

1/2 cup arugula

8-12 large basil leaves

Mayonnaise 

Directions:

First, make your seasoned breading. Mix the panko, dried seasoning, grated cheese, salt, and pepper. Set aside on a large plate.

In a medium sized mixing bowl, mix the chicken, egg, salt, and oregano, if using. Add about 1/4 cup of the bread crumb mixture, mixing gently, and careful not to overwork. Patties should hold together at this point; if you need a little more panko for it to hold it together, add about 1 TB at a time, using no more than an additional 2 TB. Shape it into 4 patties roughly 4" in diameter, and dredge it in the panko mixture, pressing the panko into the chicken patties. You may have some panko left over.

In a large, nonstick skillet, heat the olive oil over medium heat. When hot, add the patties. Cook until medium golden brown on the bottom, and chicken appears cooked halfway up, about 4-5 minutes. Flip, and continue cooking until the other side is the same color, another 3 minutes or so more. (Now's a good time to put the buns in the toaster.) When bottoms of chicken patties are light golden brown, with about 1 minute to go, add a thin layer of cheese on the top, and let cheese melt.

To serve, spread a little mayo on each side of your kaiser bun. Lay a few pieces of arugula, basil, and tomato slice on the bottom bun. Top with the patty and serve.