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Chicken Parmesan burger.
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Chicken Parmesan Burgers Recipe

Crispy chicken Parmesan burgers made with ground chicken, Panko breadcrumbs, marinara, and melty mozzarella. Ready in 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, lunch, Main Course
Cuisine: American
Servings: 4 burgers
Calories: 593kcal
Author: Becky Hardin

Equipment

  • Cast Iron Skillet or nonstick skillet

Ingredients

For the Chicken Patties:

  • ⅓ cup grated Parmesan cheese
  • ½ cup Panko breadcrumbs *
  • 2 tablespoons chopped fresh basil or 1 teaspoon dried
  • 1 large egg
  • 1¼ teaspoons kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 1 pound ground chicken **
  • 1 tablespoon olive oil

For Assembly:

  • 1½ cups marinara sauce jarred or homemade
  • 4 ounces shredded mozzarella cheese ***
  • 4 hamburger buns
  • fresh basil optional, for garnish

Instructions

  • In a large bowl, whisk together the Parmesan, Panko, basil, egg, salt, onion powder, Italian seasoning, garlic powder, and pepper until combined.
    ⅓ cup grated Parmesan cheese, ½ cup Panko breadcrumbs, 2 tablespoons chopped fresh basil, 1 large egg, 1¼ teaspoons kosher salt, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper
    seasoned breadcrumbs in a glass bowl.
  • Add in the ground chicken and mix until the seasonings are evenly incorporated.
    1 pound ground chicken
    chicken patty mixture in a glass bowl.
  • Form the mixture into four even patties.
    4 raw ground chicken burger patties on a baking sheet.
  • Heat the olive oil in a large skillet over medium heat. Once hot, add in the patties and cook until the underside is browned, about 4 minutes.
    1 tablespoon olive oil
    4 cooked ground chicken burger patties in a cast iron pan.
  • Flip the patties and add the marinara to the skillet.
    1½ cups marinara sauce
    four chicken burger patties topped with marinara sauce in a cast iron pan.
  • Top each patty with 1 ounce of the cheese.
    4 ounces shredded mozzarella cheese
    four chicken burger patties topped with marinara and shredded cheese in a cast iron pan.
  • Cover and cook until the cheese is melted and the burgers are cooked through.
    four chicken burger patties topped with marinara and melted cheese in a cast iron pan.
  • To your bottom bun, add a dollop of the marinara sauce from the pan.
    4 hamburger buns
    a bottom bun topped with marinara sauce on parchment.
  • Top with a patty, fresh basil, and the top bun.
    fresh basil
    a bottom bun topped with a cheesy chicken burger patty and shredded basil.
  • Serve immediately.
    a chicken parmesan burger on crinkled parchment paper.

Notes

*If you don't have Panko, swap for an equal amount of Italian breadcrumbs or crushed crackers.
**Ground turkey works 1:1 with the same cook time.
***Low-moisture shredded mozzarella gives the classic stretchy, melty finish. Provolone or Italian blend cheese also work.
Becky's Top Tips:
  • Don’t overmix the chicken. Mix just until combined to keep the patties juicy, not dense.
  • Press the mixture into one large disk, score into quarters, then shape for evenly sized patties.
  • Chill the patties for 10-15 minutes before cooking to help them hold their shape better.
  • Press a shallow indent in the center of each patty before cooking to prevent them from puffing up.
  • Use a nonstick or well-seasoned skillet. Ground chicken is lean and more likely to stick.
  • Cook covered after flipping. Trapping steam helps the chicken cook through and melts the cheese perfectly.
  • Too much marinara will make the buns soggy. A spoonful is plenty.
  • Chicken burgers are cooked through at 165°F in the center.
  • Let rest for 5 minutes before digging in to seal in the juices.
  • Toasting the buns before assembly helps prevent them from turning soggy.
Alternative Cooking Methods:
  • Air Fryer: Preheat to 375°F. Air fry the patties for 10-12 minutes, flipping halfway. Spoon warm marinara over the patties, add mozzarella, and air fry 1-2 minutes more until melted and cooked through (165°F).
  • Grill: Preheat to medium heat and oil the grates well. Grill patties for 4-5 minutes per side until cooked through. Add marinara and mozzarella during the last 1-2 minutes, close the lid, and let the cheese melt before serving.
Make-Ahead: Form the patties and refrigerate, covered, for up to 24 hours, or freeze raw patties for up to 3 months and thaw overnight in the fridge before cooking.
Storage: Store cooked chicken burger patties in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. 

Nutrition

Serving: 1burger | Calories: 593kcal | Carbohydrates: 34g | Protein: 37g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 174mg | Sodium: 1835mg | Potassium: 1005mg | Fiber: 3g | Sugar: 7g | Vitamin A: 791IU | Vitamin C: 7mg | Calcium: 331mg | Iron: 4mg