Prep Time::30 mins
Cook Time::15 mins
Chill Time:: 1 hr
Total Time:: 1 hr 45 mins
Servings::4
Ingredients
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Chicken Parm Mixture:
12 ounces boneless skinless chicken thighs or breasts, 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
Cooking and Assembling Burgers:
3 tablespoons soft or melted butter
2 cloves garlic, crushed
2 teaspoons minced parsley
1 pinch kosher salt
4 burger buns
4 teaspoons freshly grated Parmigiano-Reggiano, or more 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
Directions
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.
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.
Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with foil.
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.
Toast in the preheated oven until lightly browned, 7 to 10 minutes.
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.
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.
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.
John Mitzewich
Chef’s Notes:
For a slider version, divide the chicken patty mixture into 8 equal portions.
The chicken patties can be made a day ahead if desired.
From the Editor
USDA safe internal cooking temperature for chicken in 165 degrees F (74 degrees C). Temperature will continue to rise as burgers rest.
Consuming undercooked chicken may increase your risk of foodborne illness, especially if you have certain medical conditions.