Parmesan Crusted Burgers

Parmesan Crusted Burgers

1 lb ground beef

½ cup Italian style bread crumbs

1 tsp garlic salt

1 tsp onion powder

1 egg

¼ cup parmesan cheese

¼ cup finely shredded mozzarella cheese

½ tsp garlic salt

1 tsp fresh coarsely ground pepper

½ tsp BBQ spice

Combine ground beef, bread crumbs, 1 tsp garlic salt, onion powder, and egg and mix well.  Shape into four patties. 

In small bowl combine parmesan cheese, garlic salt, pepper and BBQ spice and mix well.  Roll outside edges of patties in mixture, shake off excess.  Add mozzarella cheese and mix well.

Place patties in preheated cast iron skillet on medium heat and cook for 7 minutes.  Flip and cook an additional 4-5 minutes.  In the meantime, preheat broiler.  

Divide parmesan mixture over each patty.  Place under broiler for 2-3 minutes or until cheese is slightly golden and bubbly.  Remove from skillet and serve on buns or alone with favorite sides.

© Crackerberries 2012

Summer Squash Parmesan

This is the time of year to find innovative ideas to use the over abundance of summer squash.  Here’s just one of the many ways to put that summer delight to use.

2-3 lbs summer squash

1 cup flour

1 egg

½ cup beer

1 Tbsp Italian seasoning

2 cups marinara sauce

¾ cup parmesan cheese

Oil for frying

Wash summer squash and cut into ¾ inch rounds. 

Combine flour, beer, egg and Italian seasoning in medium bowl and mix well.  Dip squash in batter and coat well. 

Heat oil in cast iron fry pan to 375º; cook battered squash 2-3 minutes per side.  Drain on paper towels. 

Pour half of sauce in greased casserole dish.  Layer squash in dish and top with remaining sauce.  Sprinkle with parmesan cheese and bake in 375º oven for 25-30 minutes until bubbly and parmesan cheese is lightly browned.  Serve with a side of pasta.

© Crackerberries 2011

Baked (Bone In) Chicken Parmesan

2 lbs chicken leg quarters, skinned & cut into pieces
½ cup parmesan cheese
1 tsp pepper
12 oz tomato paste
14½ oz tomatoes, (Hunts green pepper, celery & onion)
1 Tbsp olive oil
1 Tbsp basil
1 Tbsp Oregano
1 tsp garlic powder
1½ cups water or red wine
1 leftover pork chop or other meat (optional)
Feta cheese
Fettuccine or other pasta

Preheat oven to 350º. Place parmesan cheese and pepper in zip lock bag. Add a few pieces of chicken at a time and coat well. Place in a greased baking dish; bake uncovered 350º for 40 minutes.

Meanwhile in a large skillet, sauté the onions and garlic in olive oil; add tomatoes, paste, water, basil, oregano and leftover meat. Bring to boil then reduce heat and simmer while chicken cooks.

Remove chicken from oven, flip each piece over. Spoon just enough sauce over each piece to cover, sprinkle with more parmesan cheese if desired. Cover with aluminum foil and return to oven and bake for an additional 20 minutes.

Cook pasta according to package instructions and drain. Place chicken pieces in bed of pasta and add more sauce; sprinkle with feta cheese and serve hot.

© Crackerberries 2011

Jalapeño Parmesan Biscuits

Preheat oven to 450º

2 cups jiffy baking mix
1 jalapeño, seeded and finely diced
¼ cup chopped onion
¼ cup parmesan cheese
½ tsp garlic powder
¾ cup buttermilk

Combine all ingredients in mixing bowl and stir just until moistened. Drop by spoonfuls on ungreased cooking sheet; bake at 450º for 10-12 minutes or until lightly browned.

© Crackerberries 2009

Parmesan Tata's

4 medium potatoes, scrubbed and cut into 8 wedges
½ cup melted butter
2 cloves garlic, minced
¼ cup parmesan cheese
3 Tbsp fresh parsley, finely chopped
¼ cup finely chopped onion
1 tsp Italian seasoning
1 tsp paprika

Preheat oven to 400





Combine all ingredients except potatoes in a large bowl and mix well. Add potatoes and stir to combine. Spread potato wedges across cookie sheet lined with parchment paper.

Bake uncovered in 400º oven for 30 minutes or until tender and golden brown.

Tata’s make a great side dish or appetizer served with ranch dressing, sour cream or ketchup.


© Crackerberries 2009