Description
Quick and easy Chicken Parmesan Smash Burger Tacos are a great way to enjoy traditional chicken parmesan flavors in a fraction of the time!
Ingredients
Scale
Chicken Parmesan Burgers:
- 1 pound ground chicken
- 1/4 cup white onion, shredded & moisture squeezed out
- 3 tablespoons parmesan cheese, shredded
- 2 tablespoons cold butter, shredded
- 2 tablespoons mayonnaise
- 2 teaspoons garlic, minced
- kosher salt and ground black pepper (lightly sprinkle on patties when cooking)
Other Ingredients:
- 6 street taco tortillas
- 1/4 cup marinara sauce or pizza sauce
- 12 thin-sliced fresh mozzarella cheese, patted dry
- 3 cups baby arugula, roughly chopped
- 1 cup fresh basil leaves, chopped
- 1 tablespoon extra virgin olive oil
- kosher salt and ground black pepper
- 1 tablespoon butter (sub plant-based butter)
- 1/2 cup croutons, crushed
- parchment paper squares
- burger press
Instructions
- Mix Burgers: Put all of the burger ingredients in a large bowl and mix to fully combine. Divide into 6 equal-sized balls on a plate and place in the freezer for 15-30 minutes (this will make them less sticky, when you smash them).
- Mix Basil Arugula Salad: In a separate mixing bowl, add the arugula, chopped basil, 1 tablespoon olive oil, and a sprinkling of salt and pepper. Set aside.
- Prep Other Ingredients: Be sure to have salt, pepper, tortillas, marinara sauce and cheese slices ready to bring out to the Blackstone griddle (or use a large cast iron skillet or a flat-top insert for the grill). The cook time goes super fast, so having everything ready-to-go is a must!
- Cook Patties + Toast Tortillas: Preheat flat top griddle to a medium-high heat. Add 1 tablespoon of butter and spread around the cook top. Place the burger balls on the hot cooktop with a parchment sheet on top, then use the burger press to flatten the patties as much as you can. This will take about 15-20 seconds per patty. Let sit and cook for 40 seconds (season with a little salt and pepper). Flip the burgers, spread a tablespoon of marinara sauce on each patty and then place 2 slices of mozzarella cheese on each one. Place the tortillas on the cook top next to each patty. Close the lid and let burgers cook for about 1-2 minutes. Open lid and flip tortillas on the griddle. Use a large spatula to lift each chicken patty and place each one on top of a toasted tortilla. Transfer to a plate.
- Top + Serve: Add your desired amount of the arugula salad, extra fresh basil (if desired), and crushed croutons. Enjoy!
Notes
- Mozzarella Cheese: for best results, use thinly sliced fresh mozzarella that have been squeezed and patted dry with paper towels. This helps to decrease the liquid that can leach out while cooking. Or feel free to use mozzarella cheese slices that come in a package without liquid, we just prefer fresh mozzarella. Shredded mozzarella cheese will also work!
- Marinara Sauce: since only a small amount is required, feel free to use a small jar of pizza sauce or use some of that leftover marinara sauce in the fridge from another meal.
- Dairy-Free: use plant-based butter and dairy-free alternatives for the cheese.
- Gluten-Free: simply grab your favorite gluten-free tortillas and croutons.
Nutrition
- Serving Size: 1 smash taco
- Calories: 365
- Sugar: 2.1 g
- Sodium: 497.6 mg
- Fat: 20 g
- Carbohydrates: 19 g
- Fiber: 3.4 g
- Protein: 28.7 g
- Cholesterol: 90.4 mg