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Crispy Juicy Chicken Parmesan Burgers

July 23, 2020 By justalittlebitofbacon 10 Comments

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Click here for details.

Chicken parmesan burgers take everything we love about the classic and reimagine it into burger form! This dinner has the perfect combination of juicy meat with a crispy coating, gooey melted cheese, thick marinara sauce, and toasted buns.

Chicken parm burger on a bun topped with melted mozzarella and tomato sauce.

Hello, all.

One thing we love here for dinner is a juicy burger. Sometimes I make my classic beef burgers, other times salmon is the meat of choice, and others it’s time for a Greek version. What I hadn’t done much with is chicken. Don’t know why, but I hadn’t got around to it.

Now I have! And for my first, I’ve gone for chicken parm and it is seriously…amazing.

It took me a little while to get the sauce just right (it’s gotta be THICK) and pack enough umami into the meat, but now I get requests to make it again if it hasn’t been in the rotation for a while. We are FANS. šŸ™‚

What’s to love?

  • Juicy/Crispy. The breadcrumb coating keeps the inside of the meat juicy while also crisping up to provide a satisfying crunch as you bite down.
  • Umami. Chicken doesn’t have the meatiness of beef, so we amp that up with soy sauce, anchovy paste, and parmesan cheese. All umami BOMBS.
  • Rich Tomato Sauce. What you don’t want is to have it drip right off the top, so cook it down and make it thick.
  • Toasted Buns. You also don’t want soggy bread! A quick turn under the broiler with a little olive oil and salt takes care of that. 

Top view of a black plate with a burger open showing the crispy bun and melted cheese.

What do you need?

  • Tomato Sauce
    • Chopped Tomatoes – Use chopped so you can really cook the sauce down before pureeing it smooth.
    • Onion/Garlic – A little of each to make the base of the sauce.
    • Herbs – Dried oregano and thyme plus some fresh basil.
  • Chicken Burgers
    • Ground Chicken – Stay away from all breast meat and use a mix of light and dark for the juiciest burgers.
    • Umami Bombs – Soy, anchovy, and parmesan amp up the meatiness.
    • Breadcrumbs – Use panko for the most crunch.
    • Mozzarella Cheese – I like low moisture for its melting ability.
    • Hamburger Buns – Use your favorite, just don’t forget to toast them!

Ingredients and how to make the tomato sauce.

How to make this

To make chicken parm burgers coat ground meat patties in breadcrumbs and fry until golden brown. Top with mozzarella cheese and thick tomato sauce. Serve on a toasted bun.

1. Tomato Sauce

This sauce is closely based on my Marinara Sauce recipe. Just much thicker and very smooth!

As with the inspirational recipe, start by sauteing onion and garlic until soft. Then add the tomatoes and herbs and bring to a simmer.

Now be patient and let it simmer down so that much of liquid has been boiled off. Once that happens, puree it smooth.

Tip: Thicken BEFORE you puree. Smooth sauce has a tendency to bubble up and splatter while chunky does not.

Ingredients and how to make the burgers.

2. Make the Patties

Mix together the ground chicken, soy sauce, anchovy paste, parmesan, and garlic. Form the meat into four patties.

Pour the breadcrumbs into a bowl and then gently pat the patties all over with crumbs. Lay them on a plate.

Tip: If the meat is a little wet and soft, put it on paper towels to drain before making the mix. At least 10 minutes, but you can do it an hour before and just leave it all the fridge. Once drained mix everything and make the patties.

3. Fry and Top

Add some oil to a skillet and get it hot. Add the patties and fry them on both sides, turning occasionally, until they are golden brown and cooked through. Adjust the heat as necessary to keep a good fry without burning.

Top each with a piece of cheese. Cover the skillet and move it off the heat. Keep an eye on things and be ready to move them to a plate once the cheese is melted.

4. Serve

Brush the buns with olive oil and sprinkle with some kosher salt. Place them inside up on a tray and broil them until browned. (You can also grill or use the bagel setting on a toaster oven.)

Place each patty on a bun and top with tomato sauce and fresh basil. Serve with more sauce on the side.

šŸ‘‡šŸ» Here is my daughter absconding with a burger the moment I finished my photos! And then she had a second one for dinner.

Two hands holding a crispy chicken burger over a plate.

Salads to Serve Alongside

  • Italian Green Bean and Tomato Salad
  • Grilled Peach Summer Salad
  • Raspberry Salad with Mixed Greens and Oranges
  • Cold Lentil and Kohlrabi Salad 

If you try my recipe for Chicken Parmesan Burgers, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.

You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.

– Stay Safe, Annemarie

My homemade chicken parmesan burgers are made with ground meat and coated in breadcrumbs to keep them juicy and crispy! Pan fry, top with mozzarella cheese, and a thick tomato sauce for a great family dinner. | justalittlebitofbacon.com #summerrecipes #italianfood #burgers #chickenparm #dinnerrecipes #chicken
Print Recipe
5 from 10 votes

Crispy Juicy Chicken Parmesan Burgers

My homemade chicken parmesan burgers are made with ground meat and coated in breadcrumbs to keep them juicy and crispy! Pan fry, top with mozzarella cheese, and a thick tomato sauce for a great family dinner.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Keyword: chicken parm burgers, crispy chicken burgers
Servings: 4
Calories: 600kcal
Author: justalittlebitofbacon

Ingredients

Tomato Sauce

  • 1 tbsp olive oil
  • 1/2 small onion, finely chopped
  • 2 cloves garlic, minced
  • 28 oz can (or box) chopped tomatoes
  • 1/2 tsp dried oregano
  • 1/4 tsp dried thyme
  • 2-3 leaves fresh basil
  • 1/2 tsp kosher salt

Burgers

  • 1 lb ground chicken
  • 1/2 cup fluffy shredded parmesan cheese
  • 1 tsp soy sauce
  • 1/2 tsp anchovy paste
  • 1 clove garlic, shredded or very finely minced
  • 1 cup panko breadcrumbs
  • 2-3 tbsp olive oil
  • 4 thick slices low moisture mozzarella cheese, whole milk or low fat
  • 4 hamburger buns

Instructions

  • Make the Sauce: Heat olive oil in a medium saucepan. Add onion, garlic and a sprinkle of salt. Saute on medium until the onion is soft and lightly browned, about 5 minutes.
  • Pour in the tomatoes along with the oregano, thyme, basil, and salt. Bring to a simmer and let bubble until much of the liquid has been cooked off, about 15 minutes. The sauce will be thick but not dry.
  • Puree, either in the pot with a stick blend or in a regular blender. Keep the sauce warm while you make the burgers.
  • Make the Burgers: Mix together the chicken with the parmesan, soy sauce, anchovy, and garlic.
  • Divide and shape into 4 patties.
  • Coat them with breadcrumbs: Pour the panko into a bowl and gently press the burgers into the breadcrumbs until fully coated. Set the coated burgers onto a plate.
  • Fry in a Skillet: Heat 2 tablespoons of olive oil in a large skillet until the oil shimmers and the pan is hot.
  • Slip the burgers into the hot oil and, cook, turning occasionally until they are cooked and read 155F on an instant thermometer, 12-15 minutes total. Add more oil to the skillet if needed.
  • Melt the Cheese: Once the burgers are done, top each with mozzarella. Cover the skillet and move it off the heat until the cheese is melted 1-2 minutes.
  • Toast the Buns: Move an oven rack to the top position and heat the broiler. Brush or spray the buns with a little olive oil and sprinkle with salt. Cook under the broiler until golden brown. (Keep a close eye! They will cook fast.)
  • Serve: To serve place a burger on a bun and top with some of the tomato sauce. Serve with extra sauce on the side. A little fresh sliced basil on top is a nice touch.

Notes

  • Ground Chicken: I prefer a mix of white and dark meat since it will be juicier. Also, if your meat seems wet, let it sit on paper towels for 10-15 minutes to pull away some of the moisture. (This can be a problem if you are using a previously frozen package.)
  • Tomatoes: I use Pomi brand in the box. Note that this brand doesn't contain juice so it starts thicker. If you are using canned tomatoes you may need to cook it down a few minutes more.
  • Toasting the Buns: The sauce can be a little wet so I recommend toasting so that the buns can stand up to the burger.
  • Mozzarella: You can use fresh if you wish. Just be careful on melting since it will turn rubbery if it gets too hot.
  • Temperature: I add the cheese at the low end of the temperature range for ground meat. They will continue cooking and go up ~10 degrees while sitting in the covered skillet.
Hands holding a burger and open on a plate with text overlay - Chicken Parm Burgers.
Closeup of a burger with text overlay - Chicken Parm Burger.

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Filed Under: chicken for dinner, italian recipes, main courses, recipe, summer Tagged With: anchovies, basil, chicken, mozzarella, parmesan cheese, tomatoes

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Comments

  1. Emily Liao says

    August 9, 2020 at 8:34 pm

    5 stars
    This chicken is so delicious! Loved the parmesan and melted mozzarella! This is a keeper.

    Reply
    • justalittlebitofbacon says

      August 10, 2020 at 12:55 pm

      Thanks for the feedback!

      Reply
  2. Tawnie Kroll says

    August 8, 2020 at 11:41 pm

    5 stars
    The Italian in me is obsessed with these burgers!! So so amazing, thank you for the recipe!

    Reply
    • justalittlebitofbacon says

      August 10, 2020 at 12:51 pm

      You’re welcome! I’m happy to give you a new obsession.

      Reply
  3. Luci says

    August 4, 2020 at 5:59 pm

    5 stars
    These chicken parmesan burgers are my favorite burgers! I love how the breadcrumbs make the burgers so crispy! I can’t wait to make these again this week!

    Reply
    • justalittlebitofbacon says

      August 5, 2020 at 9:11 am

      Great! And I love the crispiness too. šŸ™‚

      Reply
  4. Andrea Metlika says

    July 30, 2020 at 10:35 am

    5 stars
    This is perfect for a summer dinner on the deck. Are regular breadcrumb okay since I don’t have panko? Can’t wait to try this.

    Reply
    • justalittlebitofbacon says

      July 30, 2020 at 1:23 am

      Absolutely! I like the extra crunch of panko but I’ve made these with regular dry breadcrumbs or a mix of two on different occasions.

      Reply
  5. Shanna says

    July 25, 2020 at 7:03 pm

    5 stars
    I just had these burgers for dinner tonight and they are amazing. Such a wonderful recipe (so crispy!) and everyone should try this.

    Reply
    • justalittlebitofbacon says

      July 26, 2020 at 7:49 am

      Thank you and I’m glad you enjoyed them!

      Reply

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Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

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