Easy Chicken Parm Burgers Are Even More Delicious Than the Italian Classic

A classic chicken parm requires a lot of work but turn it into a burger, and you can skip all the dredging and frying.

No messy breading and frying required. Alex Lepe/TNS

I always go straight for a classic chicken Parmesan when I’m at an Italian-American restaurant, but rarely make it at home because dredging chicken and then frying it is more than I want to do most nights for dinner. But that delicious combo of juicy chicken smothered in sauce and cheese can be had, even on a busy weeknight.

Introducing chicken Parmesan burgers! This easy, soon-to-be classic is a mash-up of chicken Parm and chicken Parm meatballs. You simply shape a mixture of ground chicken with Parmesan and a few other easy-to-find ingredients into patties, sear in a pan, top with sauce and mozz, and finish in the broiler. Slide the patties onto toasted burger buns for a tasty dinner with minimal cleanup (and no leftover frying oil to deal with).

Why You’ll Love It

• It’s got all the flavors of chicken Parmesan you love, but in an easy-to-eat form. You get juicy chicken, marinara sauce, and melty cheese in every bite. Plus, the toasted buns mimic the crunch you get from a fried chicken cutlet.
• Everything cooks in less than 15 minutes. Cook the burgers in a pan and slide that same pan right into the oven to finish with the sauce and cheese.

Key Ingredients in Chicken Parmesan Burgers

• Ground chicken: You can use any kind of ground chicken here, but I prefer dark meat for its juiciness.
• Parmesan cheese: Freshly grated or store-bought grated Parmesan cheese is added to the patties for its nutty flavor and richness.
• Marinara sauce: Use a sauce that isn’t too chunky so the burgers are a bit easier to eat. I like using Rao’s marinara sauce.
• Mozzarella cheese: No chicken Parm is complete without a generous layer of melted mozzarella cheese. Use a low-moisture mozzarella (not fresh) for the ultimate meltiness.

Helpful Swaps

• Ground turkey can also be substituted for the ground chicken.
• Parsley or basil can be used in the patties.
• Skip the buns and serve the patties with a green salad or with pasta instead.

Chicken Parmesan Burgers

Serves 4

For the patties:

• 1 ounce Parmesan cheese (1/2 cup freshly grated or 1/3 cup store-bought grated)
• 1/4 medium bunch fresh parsley or basil
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1 1/4 teaspoons kosher salt
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1 pound ground chicken, preferably dark meat
• 1 tablespoon olive oil

For the burgers:

• 4 ounces low-moisture mozzarella cheese (about 1 cup shredded)
• 4 (about 4-inch wide) split hamburger buns
• 1 1/2 cups store-bought or homemade marinara sauce
• 2 sprigs fresh basil (optional)

1. Arrange a rack in the top third of the oven and heat the oven to broil.

2. Grate 4 ounces low-moisture mozzarella cheese on the large holes of a box grater (about 1 cup), or measure out 1 cup store-bought shredded. Set aside.

3. Prepare the following, adding each to the same large bowl as you complete it: Finely grate 1 ounce Parmesan cheese (about 1/2 cup), or measure out 1/3 cup store-bought grated. Pick the leaves from 1/4 medium bunch fresh parsley or basil and finely chop until you have 1/4 cup.

3. Add 1/2 cup panko breadcrumbs, 1 large egg, 1 1/4 teaspoons kosher salt, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper to the bowl and stir until evenly moistened. Add 1 pound ground chicken and mix just until combined; do not overmix.

4. Divide the mixture into 4 (about 4.8-ounce) portions. Using wet hands, shape each portion into a 4-inch-wide patty that’s about 2/3-inch thick.

5. Heat 1 tablespoon olive oil in a large 12-inch broiler-safe frying pan or cast-iron skillet over medium heat until shimmering. Add the patties (they will be snug) and cook until dark golden brown, 2 to 3 minutes per side (they will not be cooked through). Meanwhile, split 4 hamburger buns and place cut-side up on a baking sheet. Broil until golden brown and toasted, about 1 minute. Pick the leaves from 2 fresh basil sprigs and thinly slice if desired.

6. When the patties are ready, turn off the heat. Pour 1 1/2 cups marinara sauce evenly over the patties. Sprinkle reserved 1 cup shredded mozzarella evenly over the patties.

7. Transfer the pan to the oven. Broil until the patties register at least 165 F on an instant-read thermometer and the mozzarella is melted and well browned, 2 to 5 minutes (tent loosely with aluminum foil if the cheese is browned but the patties are not cooked through yet). Remove the pan from the oven. Using a flat spatula, transfer a patty onto each bottom bun. Top each patty with the basil leaves if desired. Close each burger with the top half of the bun.

Recipe Notes

Make ahead: The patties can be shaped up to 6 hours ahead and refrigerated until ready to cook.

Storage: Refrigerate leftover patties in the sauce in an airtight container for up to four days. Reheat in the microwave or in a low oven.

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