Chicken Parm Burgers Recipe

If youre torn between making burgers or chicken Parmesan, this inventive recipe combines the best of both worlds. The result is a tender, pan-fried burger served on a toasted garlic bun with marinara and mozzarella cheese, offering a completely unique twist on chicken Parmesan. The mixture of flavors and textures will make these burgers a crowd favorite!

Typically, chicken Parmesan burgers are made by pan-frying breaded chicken thighs and placing them on a bun with sauce and cheese. However, in this version, grinding the chicken with mozzarella and marinara results in a much juicier, more flavorful, and burger-like patty thats incredibly tender. The taste and texture resemble veal Parmesan more than the usual chicken Parm making these even more irresistible! These burgers are great as full-size meals, but if you want to make sliders, simply halve the portions for an excellent party snack.

Ingredients

Chicken Parm Mixture:

• 12 ounces boneless skinless chicken thighs or breasts, cut into 1-inch pieces
• 4 ounces mozzarella cheese, shredded
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon dried oregano
• 2 tablespoons panko breadcrumbs
• 1 tablespoon olive oil
• 1/4 cup marinara or other prepared tomato sauce

Cooking and Assembling Burgers:

• 3 tablespoons soft or melted butter
• 2 cloves garlic, crushed
• 2 teaspoons minced parsley
• 1 pinch kosher salt
• 4 burger buns
• 4 teaspoons freshly grated Parmigiano-Reggiano, or more to taste
• 1/4 cup panko breadcrumbs
• 1/4 cup olive oil
• 1 cup hot marinara sauce, divided
• 1/2 cup shredded mozzarella cheese
• 2 teaspoons minced fresh Italian parsley, or as needed

Directions

Step 1: In a food processor, combine the chicken, 4 ounces of mozzarella cheese, kosher salt, black pepper, granulated garlic, oregano, 2 tablespoons of panko breadcrumbs, olive oil, and 1/4 cup of marinara sauce. Pulse on and off until the mixture is finely ground, forms a ball, and starts spinning. Scrape the sides of the bowl as needed for a smoother consistency.

Step 2: Transfer the chicken mixture to a bowl, cover it, and refrigerate for about 30 minutes. Chilling the mixture makes shaping the patties easier, but if you're pressed for time, you can skip this step.

Step 3: With wet hands, shape the chilled mixture into 4 equal-sized patties. Wrap each patty in plastic wrap and refrigerate until you're ready to cook.

Step 4: Preheat your oven to 400F (200C). Line a sheet pan with foil. In a small bowl, mix soft butter, crushed garlic, minced parsley, and a pinch of salt.

Step 5: Place the burger buns on the prepared sheet pan. Spread the garlic butter mixture on each bun and sprinkle with about 1 teaspoon of grated Parmigiano-Reggiano. Toast the buns in the oven for 7 to 10 minutes, or until they are lightly browned.

Step 6: While the buns toast, press each patty to match the size of the buns. Coat each patty with panko breadcrumbs, pressing the crumbs into both sides about 1 tablespoon of breadcrumbs per patty.

Step 7: Heat olive oil in a nonstick skillet over medium heat. When the oil is hot, add the patties and cook for 3 to 4 minutes, until a golden brown crust forms. Flip the patties and cook for 1 more minute.

Step 8: Spoon a little hot marinara sauce onto each patty. Then, sprinkle 2 tablespoons of shredded mozzarella over each patty. Cover the skillet and cook for an additional 2 to 3 minutes, or until the internal temperature of the chicken reaches 150F (66C). Rest the patties for 3 minutes while covered.

Step 9: To assemble, spoon some hot marinara sauce on the bottom of each toasted bun. Place a chicken Parm patty on top, sprinkle with fresh parsley, and add the other half of the bun. Serve immediately.

Chefs Notes: If you prefer sliders, divide the chicken patty mixture into 8 equal portions. You can also prepare the patties a day in advance if needed.

Nutrition Facts (per serving):

• Calories: 737
• Total Fat: 45g (58% DV)
• Saturated Fat: 16g (80% DV)
• Cholesterol: 159mg (53% DV)
• Sodium: 1641mg (71% DV)
• Total Carbohydrates: 45g (16% DV)
• Dietary Fiber: 3g (12% DV)
• Total Sugars: 9g
• Protein: 38g (77% DV)
• Vitamin C: 5mg (5% DV)
• Calcium: 394mg (30% DV)
• Iron: 4mg (24% DV)
• Potassium: 649mg (14% DV)