Yesterday I had my worst migraine in over 20 years. I started getting them when I was a teenager, and then something like ten years passed before I had another rogue migraine. Once I started teaching at Unity, though, they were back with a vengeance. Naturally I blame Unity's special blend of shrill junior high ambient noise and its inhumane-for-an-art-teacher seven period daily schedule. I have missed my former school's block schedule every day of my teaching life here. Anyway, even at its best my job is still stressful, and for me stress/adrenaline equals migraines. Yesterday's doozy hit me during my drive to school; I basically walked into the office, told the sweet and understanding secretaries that I was sorry but I couldn't teach, and drove back home. Driving with a migraine is difficult and probably dangerous, so I stuck to rural roads and took my time, concentrating on my side of the road and trying to ignore the headlights of oncoming traffic. I took a pill, washed it down with juice and a Nutella and banana sandwich, and cats covered my soon-to-be-sleeping form.
But today I'm back to normal and making sandwiches like a regular person. This is another March 2010 Bon Appetit recipe. You could easily throw this together in less than a half hour, and just look at the cuteness of this sandwich!
Note: Bon Appetit's recipe calls for 12 ounces of ground chicken. I had a whole pound, so it that's you too, just up the amounts a little here. Also, B.A. wants you to make your own bread crumbs, but I just used some that I had in a canister.
- 1 large near-plateful of breadcrumbs, plain or Italian (sorry so sketchy)
- 1/2 C grated Parmesan cheese
- 4 T minced fresh basil, plus several large basil leaves
- 3/4 C purchased marinara sauce, refrigerated <-- kinda fond of Paul Newman's Sockarooni sauce
- 12 oz. ground chicken (white meat)
- 2 T extra-virgin olive oil, divided
- 1 T grated onion
- 1/4 t salt
- 4 oz. whole milk mozzarella cheese, thinly sliced
- 4 large radicchio leaves <-- these added great color but were too bitter for our taste
- whatever kind of bread/buns/rolls you like for hamburgers
Mix breadcrumbs, Parm, and 2 tablespoons minced fresh basil on a large plate or pie dish.
Mix marinara and 2 tablespoons minced fresh basil in a small saucepan. Transfer 1 1/2 tablespoons of sauce into a large bowl. Add chicken, 1/2 T oil, onion, and 1/4 teaspoon salt. Sprinkle with pepper; blend. Shape into four 1/2-inch thick patties; coat with crumbs. My patties were very floppy and threatened to lose their shape repeatedly, so have fun with that. And you will also have leftover patties if you're just making two of these. I plan to freeze my extras (pre-crumbing). Heat sauce over low heat.
Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Cook patties until bottoms are crusty, 4 minutes. Mine got too crusty too fast, so I dropped the heat down a bit. Sometimes our stove is a little too awesome for its own good.
Turn patties over; top with cheese. Cook 3 minutes. Cover; cook until cooked through and cheese is melted, about 1 minute. Confession: I didn't do any of this stuff with the cheese. I simply added it during sandwich assembly. I hadn't read the recipe all the way through before starting. I just sort of skimmed it, and Jeff was talking to me so I got distracted during this part of the recipe. I vow to do it right next time, though, because the cheese will obviously be melty and fabulous.
Assemble burgers with bread, radicchio, basil leaves, and warm marinara. This sandwich is messy good times. Have napkins handy.