Turkeyburgers Parmigiana
Submitted by sylvimb
Breadcrumb-coated ground turkey patties baked with a bubbling oregano tomato sauce and melted mozzarella on top. All the flavor of chicken Parm in burger form, and on the table in 40 minutes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minChicken Parm meets burger night, and honestly, they should have gotten together sooner.
Ground turkey patties get seasoned with fresh parsley, poultry seasoning, and garlic, coated in Italian breadcrumbs, then baked until firm. Flip them, spoon on a quick sauce of tomato, chicken broth, and oregano, and back in the oven they go.
A final minute under a blanket of shredded mozzarella and you’ve got bubbly, cheesy, saucy perfection. No frying, no mess, no regrets.
Pro Tips
- Coat the patties lightly in breadcrumbs on both sides for a crisp exterior
- Drain the patties after the first bake to remove excess moisture
- Don’t overwork the turkey mixture or the patties will turn dense
- Serve on a toasted roll with extra sauce for a killer Parmigiana sandwich
Ingredients
Directions
Combine chicken broth, tomato sauce and oregano in a small bowl.
Stir and set aside.
Combine turkey, parsley, poultry seasoning, pepper and garlic in a medium bowl.
Stir until well blended.
Divide mixture into 4½ inch thick patties.
Sprinkle breadcrumbs on a sheet of waxed paper; press patties in breadcrumbs, lightly coating each side.
Place patties in a shallow baking dish coated with cooking spray.
Bake at 450 F for 8 min.
Drain.
Turn patties over; spoon tomato mixture evenly over patties.
Bake an additional 8 min. or until sauce is bubble.
Sprinkle patties with cheese, bake 1 additional minute or until cheese melts.
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