Welcome to the Circle B Kitchen! 
We love that you're here and hope you'll browse the site and grab some recipes.  
The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com


Hey Guys!!

I've got a couple new Circle B Kitchen features that I'm pretty excited to tell you about!  Firstly, I've started a new series on my Matters and Musings page dealing with quick and easy dinner prep.  We all have those nights when it seems that there just isn't time to get dinner together or we just don't feel like cooking and I've got some nifty ideas and recipes for you on that subject.  I’ll be posting something new as often as I can, so check it out!!  The other change is a little more subtle, but still pretty awesome.  At least I think so.  

Here's the thing... sometimes reading through a recipe to figure out what you're supposed to do and when you’re supposed to do it can be a huge pain, especially if you're in a hurry or time is limited.  And the truth is that in the restaurant world, recipes are not laid out the way they are for home cooks, so I've added a feature that sort of mimics how things are often done in restaurant kitchens, which is to add a section to each recipe after the ingredients list called "prep".  In that section, I will list each step to take to get everything prepped and ready before you ever start the actual cooking.  It's sort of based on the whole "mis en place" theory, which truly does make cooking faster and easier.  I hope you find both of these helpful in getting dinner on the table quickly, easily and with a lot less hassle.

Big hugs from the Circle B Kitchen...


Find a Circle B Kitchen Recipe 

Some of Our Favorite Thanksgiving Fare

Asparagus Crepes with Gruyere Cheese         

      Circle B Kitchen Apple Crisp

Old Fashioned Brown Sugar Pie

Sweet Corn Pudding

Homemade Dinner Rolls

Spinach Salad with Dates and Almonds

               Kale Gratin

Caramel Pumpkin Custards

Persimmon Pudding Cake

Buttermilk Pie with Caramelized Pecans

Bread Baker's Apprentice Cornbread    

Buttermilk Angel Biscuits

And just in case you were wondering...



Our oldest daughter, Erin, has been riding, training and showing horses since she was a teenager.  She graduated from Colorado St. University with a degree in Equine Science and is now Financial and Administrative Manager for HETRA (Heartland Equine Therapeutic Riding Association), which provides therapy through horseback riding for children and adults with disabilities such as cerebral palsy, spina bifida, muscular dystrophy, cystic fibrosis, brain tumors, head injuries, blindness, autism, and strokes.  For more information or to donate to this amazing cause, please visit http://www.hetra.org/ .



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Chicken Parmesan Burger

Do you get the idea we like burgers around here?  Well, you would be right.  And I think this is one of our yummiest yet.  It's a play on chicken parmesan, which is an iconic Italian-American favorite .  The recipe comes from Bon Appetit magazine, and I think they had a very good idea indeed.  

The idea is to take ground chicken (or you can use turkey) and mix it with breadcrumbs, marinara sauce, parmesan cheese and other tasty ingredients, and after forming the patties, you dip them in a coating of the breadcrumb/ parmesan mixture before sauteeing in a little olive oil.  This forms a very tasty crust which truly is reminiscent of traditional chicken parmesan.  Said "burger" is then sandwiched between lightly toasted, fresh slices of a french baguette and layered with fresh mozarella cheese, more marinara sauce and fresh basil leaves.  The original recipe called for raddichio, but I didn't think it needed it. Of course, you can add it if you like.  My daughter also had the brilliant idea to make garlic bread out of those baguette slices before assembling the burger and I can't wait to try that next time.

The thing that I think is going to make or break this dish is the quality of the ground meat.  I used ground turkey, which I think has more flavor than ground chicken, but how the meat is ground is also going to make all the difference in your burger.  I have been so unhappy with some of the ground meat I've gotten lately, that I've started to grind my own.  I use the meat grinder attachment to my Kitchen Aid mixer and it really is a snap to grind and know exactly what you're getting in the final product.  I'm finding that chicken thighs ground together with turkey tenderloins (more thigh than tenderloins) make a very tasty blend.  Some meats are ground so that they're just mush which does not make a good burger.

But this is a really good burger, folks.  If you like chicken parmesan (and who doesn't?), this is going to make you very happy.

Chicken Parmesan Burger

For a printable recipe, click here

Serves 4

10 ½-inch-thick French bread slices, toast 8 slices, remove the crust and dice the 2 remaining slices
½ cup finely grated Parmesan cheese
2 tablespoons minced fresh basil, plus 12 large leaves
¾ cup marinara sauce
1 lb ground chicken (or turkey)
2 tablespoons extra virgin olive oil, divided
1 tablespoon grated onion
¼ teaspoon salt
4 slices whole milk mozzarella
4 large radicchio leaves (optional)

Place the Parmesan cheese and diced bread into the bowl of a food processor.  Pulse until the mixture is in fine crumbs.  Reserve ½ cup of the Parmesan mixture and transfer the remaining mixture to a pie plate.
Mix the marinara and the chopped basil in a small saucepan.  Remove 2 tablespoons of the marinara and place in a large bowl.  Heat the marinara in the saucepan on low, stirring occasionally.   Add the ground chicken to the bowl with the 2 tablespoons of marinara, and mix in the ½ cup of reserved Parmesan mixture, the onion, salt and the ½ tablespoon of olive oil.  Mix until just combined and form into patties.  Dredge the patties in the Parmesan mixture.

Heat the 1½ tablespoons of olive oil in a large skillet.  When the oil is hot, add the patties.  Cook the patties until the bottoms are golden brown and have developed a crust, about 4 minutes.  Turn the patties over, top with cheese and cook for another 3 minutes.  Cover and cook for 1 minute or until the cheese is melted.

To assemble the sandwiches, place 1 slice of radicchio (if using) and 3 slices of basil on a slice of toasted bread.  Add a chicken patty and top with marinara and the second slice of bread.

Reader Comments (1)

Wow, great job here. Awesome picture too! You should really consider submitting this to Recipe4Living's Juiciest Burger Contest! It looks delicious!

July 26, 2010 | Unregistered CommenterSophia

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