If you’re one of these people who can’t decide between making burgers or chicken Parmesan, this amazing, relatively easy to make, and party-friendly mashup of the two classics is just what you need. This tender, pan-fried “burger” is served on a toasted garlic bun with marinara and mozzarella cheese to create a truly unique chicken Parm experience. They really were incredible.
The conventional way to make chicken Parm burgers would be to pan-fry breaded thighs and slap them on a bun with some sauce and cheese. But, by grinding the meat in the food processor with some mozzarella and marinara, we get a final product that’s more moist, more flavorful, more burger-like, and much more tender.
In fact, the taste and texture actually reminds me more of a veal Parm than chicken Parm, in case that helps seal the deal. These were great full-size, but like I said in the video, if you do these half size, they’d make for some very handsome sliders. Either way, I really do hope you give these Chicken Parm Burgers a try soon. Enjoy!
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Ingredients
Chicken Parm Mixture:
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12 ounces boneless skinless chicken thighs or breasts, cut into 1-inch pieces
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4 ounces mozzarella cheese, shredded
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1 1/4 teaspoons kosher salt
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon granulated garlic
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1/4 teaspoon dried oregano
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2 tablespoons panko breadcrumbs
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1 tablespoon olive oil
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1/4 cup marinara or other prepared tomato sauce
Cooking and Assembling Burgers:
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3 tablespoons soft or melted butter
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2 cloves garlic, crushed
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2 teaspoons minced parsley
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1 pinch kosher salt
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4 burger buns
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4 teaspoons freshly grated Parmigiano-Reggiano, or more to taste
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1/4 cup panko breadcrumbs
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1/4 cup olive oil
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1 cup hot marinara sauce, divided
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1/2 cup shredded mozzarella cheese
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2 teaspoons minced fresh Italian parsley, or as needed
Directions
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Combine chicken, 4 ounces mozzarella cheese, 1 1/4 teaspoons salt, black pepper, granulated garlic, oregano, 2 tablespoons panko breadcrumbs, olive oil, and 1/4 cup marinara sauce in a food processor. Pulse on and off until mixture is finely ground, forms a ball, and starts spinning around in the food processor. For best results, scrape down the sides of the bowl during the process.
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Stop the food processor and transfer chicken mixture into a bowl; cover and chill for about 30 minutes. You can proceed without chilling, but shaping patties is much easier if the mixture is cold. Using wet hands, shape mixture into 4 equal-sized patties. Wrap each patty in plastic wrap and refrigerate until chilled or until you are ready to cook.
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Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with foil.
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Stir soft butter, crushed garlic, parsley, and pinch of salt together in a small bowl. Place burger buns on the prepared sheet pan, and spread with garlic butter. Dust tops with about 1 teaspoon grated Parmigiano-Reggiano cheese, if desired.
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Toast in the preheated oven until lightly browned, 7 to 10 minutes.
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Press patties out to the same size as the bun. Apply panko breadcrumbs to each patty, pressing into both sides of the patty, about 1 tablespoon each.
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Heat olive oil in a nonstick skillet over medium heat. When hot, transfer in the patties, and cook until a golden brown crust forms, 3 to 4 minutes. Flip over and cook 1 minute, then spoon a little hot marinara sauce onto each. Sprinkle about 2 tablespoons mozzarella cheese over each burger, cover the pan, and cook until the temperature of chicken measured with an instant-read thermometer reaches 150 degrees F (66 degrees C), 2 to 3 minutes more. Rest for 3 minutes, covered, before assembling burgers.
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Spoon some hot marinara sauce on the bottom of each bun, and top with chicken Parm burgers, a sprinkle of fresh parsley, and the other half of bun. Serve immediately.
John Mitzewich
Chef's Notes:
For a slider version, divide the chicken patty mixture into 8 equal portions.
The chicken patties can be made a day ahead if desired.
From the Editor
USDA safe internal cooking temperature for chicken in 165 degrees F (74 degrees C). Temperature will continue to rise as burgers rest.
Consuming undercooked chicken may increase your risk of foodborne illness, especially if you have certain medical conditions.
Nutrition Facts (per serving)
737 | Calories |
45g | Fat |
45g | Carbs |
38g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 737 | |
% Daily Value * | |
Total Fat 45g | 58% |
Saturated Fat 16g | 80% |
Cholesterol 159mg | 53% |
Sodium 1641mg | 71% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 3g | 12% |
Total Sugars 9g | |
Protein 38g | 77% |
Vitamin C 5mg | 5% |
Calcium 394mg | 30% |
Iron 4mg | 24% |
Potassium 649mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.