Week 45, Recipe 3: Chicken (or Turkey) Marinara Burgers

NOTES

• This is the first of two sandwiches again this week. Something about summer makes these fresh toasty sandwiches so good.
• These burgers freeze well and the recipe below makes only 2 burgers so double it if you need more.
• Modified from Cooking Light

INGREDIENTS

• 1 loaf ciabatta or ciabatta or foccacia rolls
• 1 garlic clove, minced and 1 clove cut in half
• 1/2 lb ground chicken or turkey
• 1/2 c. marinara sauce
• 1/2 tsp chopped fresh rosemary
• 1/2 tsp chopped fresh thyme
• Bread crumbs (use enough to be able to form patties with the meat mixture)
• 1/4 tsp crushed red pepper
• 1/4 tsp salt
• 1/4 tsp pepper
• Cooking spray
• Provolone or Mozzarella slices
• 8 basil leaves

DIRECTIONS

1. Preheat grill to medium heat.

2. In a large bowl, combine meat, 1/4 c. marinara, rosemary, thyme, red pepper, salt and black pepper. If meat is too wet, add bread crumbs (1/4 c. at a time) until you can form patties.

3. Divide into 2 portions, 1/4-inch thick.

4. Grill on a grill pan coated with cooking spray over the grill (turkey and chicken burgers tend to fall apart more easily than beef). Turn patties when browned and cooked on one side. Top with sliced cheese after turning the first time.

5. Grill bread, cut side down until lightly browned. Remove and rub the halved garlic on the toasted sides.

6. To assemble the sandwich: layer bottom half of each roll with 2 basil leaves,  patty, 1 tbsp-ish marinara, 2 basil leaves and the top of the bread.