Chicken Parm Smashburgers

Directions

1. In a large mixing bowl, combine ground chicken, Blackstone Tutto Italiano, parsley, basil, parmesan, salt, and pepper. Mix well to ensure all ingredients are evenly incorporated.

2. Shape the mixture into 3-4 ounce meatballs.

3. Heat a Blackstone griddle over medium-high heat and add a small amount of olive oil. Place the meatballs on the griddle and cover them with a piece of parchment paper. Press the meatballs flat to form patties. Cook for 2-3 minutes per side.

4. In a small bowl, mix mayonnaise, sun-dried tomato spread, lemon juice, salt, and pepper until well combined.

5. When the chicken patties are almost cooked through, top each patty with 1-2 tablespoons of Rao’s marinara sauce and a sprinkle of shredded mozzarella. Cover the griddle to allow the cheese to melt.

6. Meanwhile, lightly toast the ciabatta buns on both sides.

7. To assemble the burgers, spread some of the sauce on the bottom bun. Top with arugula, tomato slices, and the chicken patty. Close the burger with the top bun. Slice if desired and serve while hot.