Chicken Parm Burgers

Dinner · Meat & Poultry Mains

Chicken Parm Burgers

Chicken-and-mozzarella patties with a panko crust, hot marinara, melted cheese, and toasted garlic-butter buns.
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Prep
30 minutes
Cook
20 minutes
Refrigerated chilling
1 hour
Total
1 hour 50 minutes
Serves
4 burgers

Bring it to the table

About this recipe.

Pan-fried chicken-and-mozzarella patties with a panko crust, marinara, and melted cheese on toasted garlic-butter buns.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Chicken Parm Mixture:

  • 12 Oz. Chicken Thighs or Breasts (boneless skinless; cut into 1″ pieces)
  • 4 Oz. Mozzarella cheese (shredded)
  • 1¼ Tsp. Kosher Salt
  • ½ Tsp. Ground Black Pepper (freshly ground)
  • ½ Tsp. Garlic (granulated)
  • ¼ Tsp. Dried Oregano
  • 2 Tbsp. Panko Bread Crumbs
  • 1 Tbsp. Olive Oil
  • ¼ Cup Marinara Sauce (or other prepared tomato sauce · Make our marinara sauce)

Cooking and Assembling Burgers:

  • 3 Tbsp. Butter (soft or melted)
  • 2 Cloves Garlic (crushed)
  • 2 Tsp. Parsley (fresh, minced)
  • 1 Pinch Kosher Salt
  • 4 Burger Buns
  • 4 Tsp. Parmigiano-Reggiano (freshly grated, or more to taste)
  • ¼ Cup Panko Bread Crumbs
  • ¼ Cup Olive Oil
  • 1 Cup Hot Marinara Sauce (divided)
  • ½ Cup Mozzarella cheese (shredded)
  • 2 Tsp. Italian Parsley (minced, fresh, or as needed)

The cooking plan

How to make Chicken Parm Burgers.

  1. Put the raw chicken pieces, 4 ounces mozzarella, 1¼ teaspoons salt, black pepper, granulated garlic, oregano, 2 tablespoons panko, 1 tablespoon olive oil, and ¼ cup marinara into a food processor. Pulse until finely ground and cohesive, stopping to scrape the bowl as needed. Transfer to a bowl, cover, and refrigerate for 30 minutes. Clean the processor, utensils, and surfaces after handling raw chicken.

  2. With wet hands, shape the cold mixture into four equal patties about the width of the buns. Place on a lined plate, cover, and refrigerate for another 30 minutes. Keep chilled until ready to cook.

  3. Heat the oven to 400°F and line a baking sheet with foil. Mix softened butter with crushed garlic, the 2 teaspoons parsley, and a pinch of salt. Split the buns and spread the cut faces with garlic butter. Divide the 4 teaspoons Parmesan among them. Toast cut-side up about 7–10 minutes, until lightly browned, watching closely.

  4. Divide the remaining ¼ cup panko among the four patties, about 1 tablespoon per patty total, pressing onto both sides. Heat the ¼ cup olive oil in the skillet over medium heat. Cook patties about 3–4 minutes on the first side, until golden, then turn and cook 1 minute. Use batches if needed.

  5. Spoon about 2 tablespoons hot marinara onto each patty and top each with 2 tablespoons shredded mozzarella. Cover and continue cooking over medium-low heat until a thermometer inserted sideways into the center of every patty reads 165°F. Allow longer than the original 2–3 minute guide if needed. Transfer to a clean plate.

  6. Divide the remaining ½ cup hot marinara among the bottom buns. Add the cooked patties, fresh Italian parsley, and top buns. Serve immediately.

Let’s cook

The full recipe.

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Chicken Parm Burgers

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Pan-fried chicken-and-mozzarella patties with a panko crust, marinara, and melted cheese on toasted garlic-butter buns.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Refrigerated chilling 1 hour
Total Time 1 hour 50 minutes
Servings: 4 burgers
Course: Dinner, Main Course
Cuisine: Italian American
Ingredients Equipment Instructions Notes

Ingredients
  

Chicken Parm Mixture:
  •  
    12 Oz. Chicken Thighs or Breasts boneless skinless; cut into 1" pieces
  •  
    4 Oz. Mozzarella cheese shredded
  • 1¼ Tsp. Kosher Salt
  • ½ Tsp. Ground Black Pepper freshly ground
  • ½ Tsp. Garlic granulated
  • ¼ Tsp. Dried Oregano
  •  
    2 Tbsp. Panko Bread Crumbs
  • 1 Tbsp. Olive Oil
  • ¼ Cup Marinara Sauce or other prepared tomato sauce · Make our marinara sauce
Cooking and Assembling Burgers:
  • 3 Tbsp. Butter soft or melted
  • 2 Cloves Garlic crushed
  • 2 Tsp. Parsley fresh, minced
  • 1 Pinch Kosher Salt
  •  
    4 Burger Buns
  •  
    4 Tsp. Parmigiano-Reggiano freshly grated, or more to taste
  •  
    ¼ Cup Panko Bread Crumbs
  • ¼ Cup Olive Oil
  •  
    1 Cup Hot Marinara Sauce divided
  •  
    ½ Cup Mozzarella cheese shredded
  •  
    2 Tsp. Italian Parsley minced, fresh, or as needed

Equipment

1 Food processor (For the chicken mixture.)
1 Large nonstick skillet with lid
1 Rimmed baking sheet (For buns.)
1 Instant-read thermometer (Check the center of each patty.)

Instructions
 

  1. Put the raw chicken pieces, 4 ounces mozzarella, 1¼ teaspoons salt, black pepper, granulated garlic, oregano, 2 tablespoons panko, 1 tablespoon olive oil, and ¼ cup marinara into a food processor. Pulse until finely ground and cohesive, stopping to scrape the bowl as needed. Transfer to a bowl, cover, and refrigerate for 30 minutes. Clean the processor, utensils, and surfaces after handling raw chicken.
  2. With wet hands, shape the cold mixture into four equal patties about the width of the buns. Place on a lined plate, cover, and refrigerate for another 30 minutes. Keep chilled until ready to cook.
  3. Heat the oven to 400°F and line a baking sheet with foil. Mix softened butter with crushed garlic, the 2 teaspoons parsley, and a pinch of salt. Split the buns and spread the cut faces with garlic butter. Divide the 4 teaspoons Parmesan among them. Toast cut-side up about 7–10 minutes, until lightly browned, watching closely.
  4. Divide the remaining ¼ cup panko among the four patties, about 1 tablespoon per patty total, pressing onto both sides. Heat the ¼ cup olive oil in the skillet over medium heat. Cook patties about 3–4 minutes on the first side, until golden, then turn and cook 1 minute. Use batches if needed.
  5. Spoon about 2 tablespoons hot marinara onto each patty and top each with 2 tablespoons shredded mozzarella. Cover and continue cooking over medium-low heat until a thermometer inserted sideways into the center of every patty reads 165°F. Allow longer than the original 2–3 minute guide if needed. Transfer to a clean plate.
  6. Divide the remaining ½ cup hot marinara among the bottom buns. Add the cooked patties, fresh Italian parsley, and top buns. Serve immediately.

Notes

Makes four burgers. The 4 ounces mozzarella goes into the raw chicken mixture; the separate ½ cup tops the patties. The 1 cup hot marinara is divided equally between patties and bottom buns. Cook ground chicken to 165°F before removing it from the heat; do not rely on a 150°F reading followed by carryover. Timing is an estimate and includes one hour of chilling.

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