Close-up of a fried chicken thigh with mozzarella in a soft burger bun

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Chicken Parm Burgers

Name: Chicken Parm Burgers
Cuisine: American
Ingredients: 12 ounces boneless skinless chicken thighs, or breast, cut into 1-inch pieces; 4 ounces mozzarella cheese, shredded; 1 1/4 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon granulated garlic; 1/4 teaspoon dried oregano; 2 tablespoons panko breadcrumbs; 1 tablespoon olive oil; 1/4 cup marinara or other prepared tomato sauce; 3 tablespoons soft or melted butter; 2 garlic cloves, crushed; 2 teaspoon minced parsley; pinch kosher salt; 4 burger buns; 4 teaspoons finely grated Parmigiano-Reggiano, or to taste; 1/4 cup panko breadcrumbs; 1/4 cup olive oil; 1 cup hot marinara sauce, divided; 1/2 cup shredded mozzarella cheese; 2 teaspoons minced fresh Italian parsley, or as needed

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About

Chicken parmesan, the Italian-American plate of breaded chicken under marinara and melted mozzarella, becomes a burger here with every part of the dish still in place.

The patty is made in a food processor: chicken thighs or breast pulsed with mozzarella, salt, pepper, garlic, oregano, a little panko, olive oil and a spoonful of marinara until the mixture forms a ball. It is soft and sticky, so chill it for about thirty minutes before shaping four patties with wet hands. Just before cooking, each one is pressed out to the size of the bun and coated in panko for a crust. They brown in olive oil over medium heat for three to four minutes, are flipped, then topped with hot marinara and more mozzarella and covered until the cheese melts. The buns are spread with garlic butter, dusted with Parmigiano-Reggiano and toasted in the oven.

Ingredients

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Chicken thigh12 ounces boneless skinless chicken thighs, or breast, cut into 1-inch pieces
Mozzarella4 ounces mozzarella cheese, shredded
Salt1 1/4 teaspoons kosher salt
Black pepper1/2 teaspoon freshly ground black pepper
Garlic powder1/2 teaspoon granulated garlic
Oregano1/4 teaspoon dried oregano
Breadcrumbs2 tablespoons panko breadcrumbs
Olive oil1 tablespoon olive oil
Marinara sauce1/4 cup marinara or other prepared tomato sauce
Butter3 tablespoons soft or melted butter
Garlic2 garlic cloves, crushed
Parsley2 teaspoon minced parsley
Saltpinch kosher salt
Burger bun4 burger buns
Parmesan4 teaspoons finely grated Parmigiano-Reggiano, or to taste
Breadcrumbs1/4 cup panko breadcrumbs
Olive oil1/4 cup olive oil
Marinara sauce1 cup hot marinara sauce, divided
Mozzarella1/2 cup shredded mozzarella cheese
Parsley2 teaspoons minced fresh Italian parsley, or as needed

Recipe

1
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.
2
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.
3
Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with foil.
4
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.
5
Toast in the preheated oven until lightly browned, 7 to 10 minutes.
6
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.
7
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.
8
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.