Chicken Parmesan Burgers - Juicy, Flavorful & Easy to Make!
These chicken parmesan burgers combine the comforting flavors of classic chicken parm into a delicious burger. With tender patties, gooey mozzarella, and savory marinara, it’s a quick and easy meal that doesn’t skimp on flavor.
Ingredients
- 3 tablespoons olive oil, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3/4 cup marinara sauce, divided
- 1/2 cup finely chopped or shredded part-skim mozzarella cheese
- 1/2 cup dry bread crumbs
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound ground chicken
- 4 slices part-skim mozzarella cheese
- 4 hamburger buns, split and toasted
- 1/4 cup shredded Parmesan cheese
- Fresh leaves basil (optional)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until tender, about 3 minutes. Add the minced garlic and cook for another minute. Remove from heat and let cool slightly.
- In a large bowl, mix 1/4 cup of marinara sauce, chopped mozzarella cheese, bread crumbs, Italian seasoning, oregano, salt, pepper, and the cooled onion mixture. Add the ground chicken and gently combine without overmixing to keep the patties tender.
- Using wet hands, shape the mixture into four 1/2-inch thick patties.
- Heat the remaining 2 tablespoons of olive oil in the same skillet over medium heat. Cook the patties for 4-5 minutes on each side, or until a meat thermometer reads 165°F.
- Top each patty with a slice of mozzarella cheese. Cover the skillet and cook for 1-2 minutes, until the cheese melts.
- Toast the hamburger buns, if desired, and spread a light layer of marinara sauce on the cut sides. Place each patty on a bun, top with a spoonful of the remaining marinara sauce, Parmesan cheese, and basil leaves (if using). Serve immediately and enjoy!
Notes
Chicken Parm burgers can be stored in the refrigerator in an airtight food storage container for three to four days. For the best taste, we recommend storing the burger patties, topped with cheese and marinara, separately from the buns to prevent the buns from becoming soggy. To reheat chicken parmesan burgers, warm the patties in the microwave or in a covered skillet over medium-low heat until they’re heated through. If the ground chicken doesn’t hold together when shaping chicken Parmesan burger patties, try adding one beaten egg to the mixture. The egg will add additional moisture to the patties and act as a binding agent so they hold together. Some even say adding an egg is the secret to making burgers taste better, too. If you don’t have mozzarella on hand, you can swap in another soft, Italian melting cheese, like fontina or provolone. You can also use Romano or Asiago instead of Parmesan cheese. Yes, all poultry products (including ground chicken used to make burgers) should be fully cooked to an internal temperature of 165°. Use an instant-read meat thermometer and probe the thickest part of the burger patty to test for doneness.