Ground Chicken Parmesan Burgers
Juicy ground chicken burgers crowned with melty mozzarella, a kiss of parmesan, and a bright marinara kick. This lighter take on classic chicken parmesan delivers all the comforting flavors in a handheld form, perfect for weeknights or a casual weekend dinner with friends.
Ingredients
- 1 lb ground chicken (93% lean or similar)
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 small shallot or 1/4 cup finely chopped onion
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup marinara sauce (plus more for serving)
- 6 slices mozzarella cheese or fresh mozzarella slices
- 2 tablespoons olive oil (for cooking)
- 1 tablespoon fresh basil, chopped (optional)
- 4 hamburger buns, brioche or sturdy rolls
- 1/2 cup extra marinara for brushing the buns (optional)
- 1 cup baby arugula or lettuce (optional)
- 1 pinch crushed red pepper flakes (optional)
Instructions
- In a large bowl, combine the ground chicken, panko breadcrumbs, grated parmesan, egg, minced garlic, shallot, oregano, salt, and black pepper. Use a light hand and mix just until everything is evenly incorporated; overmixing can make the burgers dense.
- Divide the mixture into 4 equal portions and gently form into patties about 3/4 inch thick. If the mixture feels loose, let it rest for 5–10 minutes to help the breadcrumbs hydrate and the patties firm up.
- Preheat a skillet over medium heat and add olive oil. Once shimmering, add the patties and cook about 4–5 minutes per side, until a nice crust forms and the internal temperature reaches 165°F (74°C).
- In the last 2 minutes of cooking, spoon a small amount of marinara onto each patty and top with a slice of mozzarella. Cover briefly to melt the cheese, about 1–2 minutes. If you prefer more sauce, you can add another tiny dollop after melting the cheese.
- Toast the buns in the remaining pan oil for 1–2 minutes until lightly golden. If you like a glossy bun, brush the cut sides with a bit of marinara or olive oil.
- Assemble the burgers: spread a thin layer of marinara on the bottom bun, place the cheesy chicken patty, add a bit more marinara if desired, top with arugula or lettuce, and finish with the top bun. For extra brightness, sprinkle chopped basil on top.
- If you prefer a bigger flavor punch, you can brush the inside of the buns with a touch of garlic butter before toasting, or add a whisper of red pepper flakes to the patties before forming.
- Serve immediately with a side of salad, roast vegetables, or crispy oven fries. Leftovers keep well in the fridge for up to 3 days; reheat gently to keep the patties juicy.