This recipe requires a few more moving parts than most, but it still all comes together quickly and is a great little twist on a burger. I liked that the burger patties were breaded with crispy, crunchy panko. The warm tomato topper really pulled it all together. I served these with local baby red new potatoes seasoned with homegrown thyme and dill.
- 2 tablespoons EVOO
- 2 large cloves garlic, finely chopped
- 1 pint cherry tomatoes
- Salt and pepper
- A generous handful of sweet basil, shredded
- 1 1/2 pounds ground chicken
- 2 tablespoons freshly chopped thyme
- Salt and pepper
- 1 cup panko breadcrumbs
- 3 to 4 tablespoons sesame seeds, a handful
- 1/2 cup shredded Parmigiano-Reggiano cheese
- A small handful of flat-leaf parsley, very finely chopped
- 1 cup fresh ricotta cheese (used mozzarella)
- A couple of generous handfuls of baby arugula
- 8 slider rolls, such as brioche dinner rolls (softer roll) or ciabatta rolls (super crusty rolls), split
In a small pot with tight fitting lid heat EVOO, a couple of turns of the pot, over medium heat, add garlic and stir 2 minutes then add tomatoes and cover pot, raise heat a bit and cook tomatoes, shaking the pot occasionally, until tomatoes burst, 8-10 minutes. Mash up sauce with wooden spoon and season tomatoes with salt and pepper. Thicken, uncovered for 2-3 minutes, then stir in basil leaves and turn off heat.
Meanwhile, season chicken with thyme, salt and pepper or veal with sage, salt and pepper. In a separate dish, combine breadcrumbs with sesame seeds and parm cheese, parsley. Form 8 small patties 3 inches wide and coat in breadcrumbs, gently pressing patties into crumbs to make them stick. Heat a drizzle of oil in a large, shallow non-stick skillet or on a non-stick griddle plan over medium to medium-high heat. Cook patties to golden brown and cooked through, about 3 minutes on each side.
Place a spoonful of ricotta on bun bottom. Drizzle cheese with a touch of EVOO and season with salt and pepper. Top soft cheese with a few leaves of arugula, then the patties, then some sauce and bun tops.
Recipe courtesy of Rachael Ray
Lunch today was a first for me, my friend and I headed to Fishmongers. The huge wall of windows is always so inviting and recently it’s been calling my name.
The atmosphere was pretty much what you’d expect a downtown fish restaurant and oyster bar to be…casual and welcoming with a urban vibe.
The had a huge selection of sandwiches and seafood baskets. I decided to try a Soft Shell Crab Hoagie with fries. The seafood had a nice crisp and light batter and the fried were pretty perfect, they just needed a little hit of salt.
Now that strawberries have come and gone for us, I’ve moved onto blueberries and fresh cherries – the fruit has been amazing this season, so sweet and juicy!
Along with the cherry tomatoes I used in the above recipe, at the Durham Farmer’s Market today I picked up local peaches. They need to ripen a couple days, but I’m already hearing others that picked them up on Saturday rave about them.
I’ve felt a bit off this afternoon, the day just feels strange to me. The weather has certainly matched my mood…I’m off to zone out with some reading and television.