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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
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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.
Course Main Course
Cuisine Italian
Keyword chicken parm burgers, crispy chicken burgers
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.

Nutrition

Calories: 600kcal