Chicken Parmesan Burger

How to Make Chicken Parmesan Burger

1. 1

   Step 1: Make the chicken-parm patty mix

   In a large bowl combine ground chicken, panko, egg, minced garlic, grated Parmesan, and salt & pepper. Use your hands or a fork to mix until just combined; avoid overworking the meat so the patties stay tender. Divide the mixture into four equal portions.

   For this step

   • 1 lbGround chicken
   • 1/2 cupPanko breadcrumbs
   • 1 largeLarge egg
   • 2 clovesGarlic, minced
   • 1/4 cupGrated Parmesan
   • 1 tspKosher salt & freshly ground black pepper
   
2. 2

   Step 2: Shape and chill the patties

   Form each portion into a compact 3/4-inch-thick patty, making a slight indentation in the center to prevent doming while cooking. Place patties on a plate, cover, and refrigerate for 10 minutes to firm up, which helps them hold together in the pan.
   
3. 3

   Step 3: Pan-sear the patties

   Heat a large skillet over medium heat and add the olive oil, swirling to coat. Add the patties and cook undisturbed for 5–6 minutes until a golden crust forms, then flip and cook another 5 minutes, or until the internal temperature reaches 165°F (74°C). Reduce heat if patties are browning too quickly to ensure they cook through without burning.

   For this step

   • 1 tbspOlive oil
   
4. 4

   Step 4: Top with marinara and melt cheese

   Spoon about 2 tablespoons of marinara onto each patty and place a slice of mozzarella over each one. Cover the skillet for 2–3 minutes or until the cheese is melted and the sauce is heated through. If desired, spoon any pan juices over the patties for extra flavor.

   For this step

   • 1/2 cupMarinara sauce (store-bought or homemade)
   • 4 slicesMozzarella slices
   
5. 5

   Step 5: Toast buns and assemble

   Using the same skillet (or a separate pan), toast the cut sides of the buns for 30–60 seconds until golden. Assemble burgers by setting each sauced patty on a bun, topping with any extra Parmesan or basil if you have it, and finishing with the bun top. Let burgers rest a minute before serving so the cheese sets slightly.

   For this step

   • 4 eachBurger buns
   

1. In a large bowl combine ground chicken, panko, egg, minced garlic, grated Parmesan, and salt & pepper. Use your hands or a fork to mix until just combined; avoid overworking the meat so the patties stay tender. Divide the mixture into four equal portions.
2. Form each portion into a compact 3/4-inch-thick patty, making a slight indentation in the center to prevent doming while cooking. Place patties on a plate, cover, and refrigerate for 10 minutes to firm up, which helps them hold together in the pan.
3. Heat a large skillet over medium heat and add the olive oil, swirling to coat. Add the patties and cook undisturbed for 5–6 minutes until a golden crust forms, then flip and cook another 5 minutes, or until the internal temperature reaches 165°F (74°C). Reduce heat if patties are browning too quickly to ensure they cook through without burning.
4. Spoon about 2 tablespoons of marinara onto each patty and place a slice of mozzarella over each one. Cover the skillet for 2–3 minutes or until the cheese is melted and the sauce is heated through. If desired, spoon any pan juices over the patties for extra flavor.
5. Using the same skillet (or a separate pan), toast the cut sides of the buns for 30–60 seconds until golden. Assemble burgers by setting each sauced patty on a bun, topping with any extra Parmesan or basil if you have it, and finishing with the bun top. Let burgers rest a minute before serving so the cheese sets slightly.