chicken parmesan burgers

First of all- you guys are so awesome-thanks for all the love on my egg and spinach cups. I have had a lot of questions regarding freezing them-here’s what I do: cook them, allow to cool, freeze them and allow them to thaw before reheating for 50 seconds. Taa-daaa!

Now- I haven’t been sleeping much lately…and that’s why and how I “dreamed” up the spinach cups, malt cookies, truffles and a few other “unannounced” things.

I really should just wake up and cook in the middle of the night.

Because I got an awesome idea last night. Gotta go to the store for more spinach. And, for my spinach haters, don’t fret-I have special non-green stuff, too.

For today, I have these though.

I was in one of those moods, you know where nothing sounds enticing for dinner.

I pulled out some chicken breasts. They sat there, looking at me like pink blobs. So, I said, “That’s it- you are going into the processor!”

No, my breasts don’t really talk to me.

Chop em up first:

…and pulse until you get a nice “dough”

Then mix in your fixins’

Wait! Toss in some sauce:

Better. Whew! That was close.

shape into patties and dip into bread crumbs.

Cook in a bit of oil until golden brown.

Set on paper towels…I served mine on toasted garlic buns with melted mozzarella and fresh basil and a splash of sauce.

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Chicken Parmesan burgers

3 chicken breasts or 1 lb ground chicken

grind breasts in food processor until well ground.

Place in a bowl and add:

2 tbs Parmesan

2 tbs shredded mozzarella

2 tbs fresh chopped basil

2 cloves minced garlic

salt, pepper

2 tbs marinara sauce

1 egg

mix well and shape into patties. Dip in bread crumbs and fry until golden brown, about 4 min per side.

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Now, for a splash of the life in-between.

Wanna see what goes on while I hang laundry?

Tortoise rodeo.

lizard hunting.

He sucks at it, for the record. Sorry, Spike.

But…that’s good for the lizards.

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