I always go straight for a classic chicken Parmesan when I’m at an Italian-American restaurant, but rarely make it at home because dredging chicken and then frying it is more than I want to do most nights for dinner. But that delicious combo of juicy chicken smothered in sauce and cheese can be had, even on a busy weeknight. Introducing chicken Parmesan burgers! This easy, soon-to-be classic is a mash-up of chicken Parm and chicken Parm meatballs. You simply shape a mixture of ground chicken with Parmesan and a few other easy-to-find ingredients into patties, sear in a pan, top with sauce and mozz, and finish in the broiler. Slide the patties onto toasted burger buns for a tasty dinner with minimal cleanup (and no leftover frying oil to deal with). Why you’ll love it It’s got all the flavors of chicken Parmesan you love, but in an easy-to-eat form. You get juicy chicken, marinara sauce, and melty cheese in every bite. Plus, the toasted buns mimic the crunch you get from a fried chicken cutlet. Everything cooks in less than 15 minutes. Cook the burgers in a pan and slide that same pan right into the oven to finish with the sauce and cheese. Key ingredients in chicken Parmesan burgers Ground chicken: You can use any kind of ground chicken here, but I prefer dark meat for its juiciness. Parmesan cheese: Freshly grated or store-bought grated Parmesan cheese is added to the patties for its nutty flavor and richness. Marinara sauce: Use a sauce that isn’t too chunky so the burgers are a bit easier to eat. I like using Rao’s marinara sauce. Mozzarella cheese: No chicken Parm is complete without a generous layer of melted mozzarella cheese. Use a low-moisture mozzarella (not fresh) for the ultimate meltiness. Helpful swaps Ground turkey can also be substituted for the ground chicken. Parsley or basil can be used in the patties. Skip the buns and serve the patties with a green salad or with pasta instead. Chicken Parmesan Burgers Serves 4 For the patties: 1 ounce Parmesan cheese (1/2 cup freshly grated or 1/3 cup store-bought grated) 1/4 medium bunch fresh parsley or basil 1/2 cup panko breadcrumbs 1 large egg 1 1/4 teaspoons kosher salt 1 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano 1/4 teaspoon freshly ground black pepper 1 pound ground chicken, preferably dark meat 1 tablespoon olive oil For the burgers: 4 ounces low-moisture mozzarella cheese (about 1 cup shredded) 4 (about 4-inch wide) split hamburger buns 1 1/2 cups store-bought or homemade marinara sauce 2 sprigs fresh basil (optional) 1. Arrange a rack in the top third of the oven and heat the oven to broil. 2. Grate 4 ounces low-moisture mozzarella cheese on the large holes of a box grater (about 1 cup), or measure out 1 cup store-bought shredded. Set aside. 3. Prepare the following, adding each to the same large bowl as you complete it: Finely grate 1 ounce Parmesan cheese (about 1/2 cup), or measure out 1/3 cup store-bought grated. Pick the leaves from 1/4 medium bunch fresh parsley or basil and finely chop until you have 1/4 cup. 3. Add 1/2 cup panko breadcrumbs, 1 large egg, 1 1/4 teaspoons kosher salt, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper to the bowl and stir until evenly moistened. Add 1 pound ground chicken and mix just until combined; do not overmix. 4. Divide the mixture into 4 (about 4.8-ounce) portions. Using wet hands, shape each portion into a 4-inch-wide patty that’s about 2/3-inch thick. 5. Heat 1 tablespoon olive oil in a large 12-inch broiler-safe frying pan or cast-iron skillet over medium heat until shimmering. Add the patties (they will be snug) and cook until dark golden brown, 2 to 3 minutes per side (they will not be cooked through). Meanwhile, split 4 hamburger buns and place cut-side up on a baking sheet. Broil until golden brown and toasted, about 1 minute. Pick the leaves from 2 fresh basil sprigs and thinly slice if desired. 6. When the patties are ready, turn off the heat. Pour 1 1/2 cups marinara sauce evenly over the patties. Sprinkle reserved 1 cup shredded mozzarella evenly over the patties. 7. Transfer the pan to the oven. Broil until the patties register at least 165 F on an instant-read thermometer and the mozzarella is melted and well browned, 2 to 5 minutes (tent loosely with aluminum foil if the cheese is browned but the patties are not cooked through yet). Remove the pan from the oven. Using a flat spatula, transfer a patty onto each bottom bun. Top each patty with the basil leaves if desired. Close each burger with the top half of the bun. Recipe notes Make ahead: The patties can be shaped up to 6 hours ahead and refrigerated until ready to cook. Storage: Refrigerate leftover patties in the sauce in an airtight container for up to four days. Reheat in the microwave or in a low oven. (Christine Gallary is food editor-at-large for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.) ©2024 Apartment Therapy. Distributed by Tribune Content AGency, LLC.