Pagliacci Italian Seasoning & Chicken Burgers

Pagliacci seasoning 6

Being Italian is awesome.  I love all the various types of cuisine from the different regions of Italy.  Some days I’m a marinara type of gal, & some days I want to snuggle with a creamy bowl of Alfredo.  however, on certain occasions, I do love a gold, old-fashioned American cheeseburger.  As to not make my inner Italian jealous, I’ve combined the best of both worlds to create a healthy variation on an American classic.  Here’s what I use:

  • 1 lb ground chicken
  • 2 cloves (or more) roasted garlic *
  • 1 egg
  • 1/4 cup Panko breadcrumbs
  • 1 T Worchestershire sauce
  • 1 T Pagliacci Italian Seasoning

* To roast garlic:  take a head of garlic & carefully cut off the tops of all the garlic bulbs, keeping them all in tact.  Wrap in aluminum foil & drizzle extra virgin olive oil over the top.  Cover with foil & bake at 400 degrees for about 30 minutes.  Let the garlic cool completely & squeeze the garlic out of the bulbs.  If you don’t have fresh garlic on hand, 1 T of garlic powder will do just fine.

Mix all ingredients together in a large bowl.  Note that I did not use salt or pepper in my ingredients.  The park cheese intrinsically has enough salt, & the Pagliacci Italian Seasoning has everything else I need!  Form into 4 patties.

Pagliacci seasoning 3

Spray your grill, indoor or outdoor, w/ non-stick spray & turn the heat to medium high.

Cook the patties on the grill for about 5 minutes on each side until the internal temperature reaches 165 degrees F.

Pagliacci seasoning 2

Grab a few buns & toast if you like.

Place patties on the toasted buns & add your favorite toppings.  I like freely cut tomato, basil & a slice or two of mozzarella.  If you’re feeling spicy, add 1 T Formato Brothers Spicy Pepper Spread.

Pagliacci seasoning 1
This burger was healthy enough that I didn’t feel like I needed to hit the gym right away, & Italian enough so I didn’t feel like I was cheating on my heritage.  My only dilemma now is deciding which beer should accompany my burger:  domestic or imported?  : )

–Andrea Formato