Todd's Chicken Parm Smashburgers | Blackstone Griddles

Welcome back, everybody. I have a new one for you today. I call it a chicken parm smash burger. First things first, Blackstone has two brand new summer patriotic independence day themed t-shirts available at blackstoneproducts.com. Just got mine yesterday. Everybody's had chicken parm as in the actual entree. But today we're going to do a chicken parm smash burger using ground chicken. Now, last year I experimented with doing turkey, ground turkey, smash burgers, or even turkey burgers and chicken by far better. It just seemed to have more moisture. It didn't dry out as much and just a way better smash burger. Italian breadcrumbs. Apparently I was all out, even though this had the Italian color. So how did I make these Italian? I just mixed Italian herbs with them. Oregano, basil, thyme, a little garlic, a little red pepper. So Italian breadcrumbs. We're going to make a quote unquote chicken meatball. As far as how large you make your meatball, that's totally up to you. This might involve a little bit of trial and error. I'm using these brioche buns today. So I'll try to be careful to make sure that my smashed patty isn't too large. Over to my Blackstone Pro Series. I'm going to go ahead and put a few of the burners on. I have a small cast iron Dutch oven. You can use a little skillet, whatever works for you. Marinara sauce. Don't criticize the way I say marinara. If you're going to buy some from the store, I highly recommend the Victoria brand. The white linen variety is the type that they make exclusively for Costco. It is so good. As far as jarred sauces go, this is the only one I've ever found that I haven't really had to zhuzh up, as Betty would say. Most other brands are kind of bland. You got to put all kinds of herbs in there, but Victoria, good stuff. I have some butter and Italian herbs. Again, that's dried basil, thyme, oregano. I threw a little red pepper in there, some salt, and also a little bit of garlic powder. Marinara looking good. And my Italian herb butter starting to take shape. Put all the burners on high. I'm typically using extra virgin olive oil or avocado oil. Be careful though, it is a hot griddle top. You might want to use heat resistant gloves or tongs. My sauce is already heating up. I don't want it to start splattering everywhere. So I'm going to go down and turn that burner off altogether. Italian chicken meatballs down onto the griddle top. You can smash these any way you want. You can use a spatula. You can use a Blackstone press and sear burger tool down with the parchment paper and we'll give these a press. I don't think I need to season the patties. I already have all those Italian herbs with salt and pepper inside the breadcrumbs. We're ready to flip. Perfect. Check it out. You do not get that same sear with turkey. So that is why I recommend using chicken. We're going to go down with a piece of provolone. These are super thin. So they're cooking really quick. I'm going to go plain patty on top of the one that has the provolone. Brioche buns. These should work out perfectly. A little brush into my Italian herb butter for a quick toast. Herbs smell so good. A little bit of fresh grated Parmesan on top. And I'm going to grab my marinara. I'm going to put a little bit on, just a little bit. You don't want to overdo it. A little bit on top. Stopping to make sure my buns aren't burning. And I think that's just about perfect. I'm going to put a little more of that marinara on the bottom of the bun. A little sprinkling of Parmesan. You can't have too much cheese with this. And we'll pull those beautiful patties. Some fresh basil leaves. Fresh basil on top. And I might do one more dusting of Parmesan. Can't have too much cheese. This is my chicken parm smash burger. I like to add a little bit of the pepperoncini peppers on top. Look at that. Oh my goodness. Look at that gorgeous, gorgeous burger. I cannot wait to bite into this thing. Take a look at that. Let's give it a try. Oh my goodness. First thing that happens when I take a bite is I get confused because you're expecting a hamburger and it is chicken parm. It's like you're at an Italian restaurant and you're getting chicken parm. That garlic bread brioche bun and chicken parm in there with the cheese, with the marinara, it is absolutely killer. I need to go in for another bite. I was on Instagram and I saw a real go by real quick. It was a lady from New York and she was making a hamburger and she was calling it a chicken parm hamburger. It was beef patty and it had Parmesan cheese and basil and stuff. And immediately I thought, no, no, it's got to be chicken. And I knew that I liked chicken for a smash burger because I did the chicken Mac video, go back and watch it. And so that's the way to go. We're going to get the recipe up at blackstoneproducts.com and make sure you're watching all the shows on the Blackstone Network because we got a ton of them. I mentioned the t-shirts earlier at blackstoneproducts.com. You get Blackstone hats, Blackstone shirts, all the accessories you ever wanted. So thanks for watching. Until next time, this is Todd. I'm saying praise the Lord and pass the chicken parm smash burgers.