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zakruti.com » Dish recipes » Food Wishes
Chicken Parm Burgers

Chicken Parm Burgers

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Rating: 4.5; Vote: 2
If you can’t decide between making burgers or chicken Parmesan, this amazing, party-friendly mash-up of those two classics is just what you need. The tender, pan-fried burger is served on toasted garlic buns with marinara and mozzarella cheese for a truly unique chicken Parm experience. My new favorite burger is chicken parm and my new favorite chicken. Parm is a burger. And if you try this easy to make absolutely delicious, beautiful bun. I think you will fully understand why that is. And to get started, what we'll do first is cut up some chicken that I'm really hoping, is going to be boneless, skinless chicken. Thighs right breast will work, but just not quite as well. And what we'll do is cut across that thinnest part, and then divide that piece into two. And then we'll divide the remaining piece in half and do the same thing. And no, I'm not trimming any of that visible fat off. Okay, no matter what kind of burger, we're going to make a little bit of extra fat is our friend. But either way, we're going to have to cut up three or four thighs. Since we're going to need 12-o all together, which once cut, we will transfer into our food processor. And, you don't have to cut the chicken first, but it always grinds more uniformly if you do. And then to that, we will add some grated mozzarella. And we want to use the firm, low-moisture version, not that nice, fresh, wet stuff. And then after our cheese, we will add some salt, as well as some freshly ground black pepper. We will also do a little touch of granulated garlic, plus a pinch of dried oregano, followed by a few tablespoons of panko breadcrumbs, or any kind of plain dried breadcrumb. And then we'll finish up with a drizzle of olive oil or not too much, maybe like a tablespoon And then last, but not least a small, but very important addition of a prepared marinara sauce or dealer's choice. Homemade store bought, you decide? And that's, it will pop on the lid. And we will pulse this on and off until it starts to come together. And as usual, don't be afraid to stop a few times and scrape down the sides. And once it all comes together into a ball and starts spinning around like this. And our mixture is finally ground. We will stop and transfer that into a bowl where you're going to get a much better, look at the desired texture. Okay, we can see some very small chunks of cheese and chicken, but basically, this should resemble the texture of some ground beef. And, thanks to that tomato sauce. This kind of sort of looks like ground beef, which means above and beyond the great flavor and texture, this is going to be a lot better looking than your average chicken burger, which often have a gray-unappealing color. And then what I like to do, once that's been transferred in and pressed down, is cover it and pop it in the fridge until it's nicely chilled. And that's because the colder ground meat is, the easier it is to work with. So, if you don't have time, don't worry about it. But, personally, I do like to chill this a little bit before I form the patties. And to do that, we'll take 1 / 4 of our mixture and transfer it onto a piece of plastic. And then we will dampen our hands and form this into a nice even patty. And in case you didn't know by wetting your hands first, that will prevent the meat from sticking to your skin As anyone that's rolled up, A lot of meatballs will tell you. Oh yeah, we have a T-shirt that says damp hands make smooth balls, and it is so true. But anyway, we'll form four patties and wrap them in plastic. And then once again, I'm going to transfer this into the fridge until I'm ready to pan fry. You want. You can use them right away. And then before we make our burgers, if we want, we can upgrade our buns by spreading them with some garlic, butter, and then toasting them in a hot oven. And I'll tell you how to do that in the written recipe, but it's simply butter, garlic and parsley with a pinch of salts. And this is definitely an optional step. Okay, if you just like your friends and family, regular hamburger buns are fine. But, if you love your friends and family, I encourage you to go with this garlic bread bun upgrade. And that's it once spread, we'll pop those into a 400-degree oven for about 7 to 10 minutes or until they're nicely toasted. And the edges get a little bit golden brown, brown. And this beautiful bun is now ready for a chicken parm burger. So, what we'll do is pull our meat out of the fridge and we'll unwrap it. And then we'll use the plastic to help press this out until it's nice and even. And just slightly bigger than the size of our bun. And then once that's been accomplished, we will apply and press some breadcrumbs into both sides, which is going to help give this a nice crispy crust, and also make it feel and taste more like a piece of chicken parm. And, and I really do prefer the larger, sharper panko breadcrumbs for this, although the regular fine crumbs will still work. The only breadcrumbs I would avoid are the ones that-have the Italian seasoning, which personally, I find way too strong and overpowering. So, I recommend something plain, but you do what you want to do. Oh, by the way, for demonstration purposes, and to make the filing a little easier, I'm just going to make one here. And in case it matters, I have tested this and they're totally fine to make the day before and then cook the next day. And then speaking of cooking once our patty's prepped, we will head to the stove where we're going to pan, fry that over. Medium heat in a good amount of olive oil for about 3 to four minutes per side. And unlike a beef burger, we're not going to worry about catching this at medium or medium rare. All right, all we need to do is cook this through. And if you're checking with a thermometer, you want to check to make sure it's up to 150 internal to. And once we've cooked that first side, for about 3 or 4 minutes, and we formed a nice cris. Be crusted. We'll go ahead and flip that over. And we'll let that second side cook for about a minute before we finish the top with a couple spoons of hot, marinara sauce, which we want to have on hand, since we're going to dress our bun with some of that as well. And once our sauce has been applied almost, but not quite to the edge, we will top that with a couple tablespoons of grated mozzarella. Then, obviously we've graded ourselves because it only takes a few seconds. And it's so much better than the pregrated stuff. And, that's it. We'll go ahead and pop on the cover and cook that for a couple more minutes or until it's safely cooked through. At which point our mozzarella should be melted or at least close Since, by the time we pull that off the heat and we dress the bottom of our garlic-bread bun with some more marinara and we place that burger on top. It should be perfectly melted and gorgeous. And then, because chicken parm is never ever, not served with Italian parsley, we will sprinkle some over the top. And that's it. Our chicken par burger is ready to enjoy. So, let me go ahead and grab a knife and cut this in half so we can do a proper reveal. And no, I'm not serving this with burger fixings like lettuce, tomato, onions and pickles. Or if you want to go ahead, I mean, you are after all the server of your chicken parm burger, but none of that stuff would make this any better. So, why would we put it? But anyway, here we go. Check it out. Oh, yeah, that is just about perfect. As in the perfect appearance in the perfect ratio of meat and cheese and sauce and bread and that, my friends tastes every bit as amazing as it looks. All right. Our burger is crispy and crusty on the outside yet, very tender and moist on the inside. And when you factor in that hot marinara, sauce and that melty, cheese plus the extra textural element from that garlic-bread bun. This is just an absolutely outstanding burger on every level. Or is it a sandwich? I don't know. Feel free to argue in the comments below, and I went full size burger portion here, but you can definitely make twice as many patties and serve them as sliders, which for something like a Super Bowl party, would be a very memorable thing to serve. Oh, yes, people will be talking about those way longer than they're talking about the game. And normally, while eating something like this, I would completely ignore that prop, caesar salad. But I do want to set a good example for the kids. So, I will take a couple bites in. Kidding aside. If we're going to enjoy things like this, we really should put some salad or veggies on the side. And the reason is a very simple one, right? The longer we live, the more chicken parm burgers we get to eat, but no matter what you serve with this, if you're a fan of burgers, andor, chicken. Parm I promise you. This is going to be one of your new favorite things to eat, which is why I really do Hope you give this a try soon. So, please follow the links below for the ingredient amounts, a printable written recipe, and much more info, as usual, and is always
Date: 2024-01-17

Comments and reviews: 20


I made a whole bunch of meatballs for spaghetti for the fam one night and I had a little bit of leftover meat mixture. I also had some leftover marinara and spaghetti, since I didn't want to just have spaghetti and meatballs again for lunch I brain stormed a bit and a light bulb went off.
That's when the spaghetti and meatball smash burger was born. I took some buns and garlic breaded it in the oven. Then I reheat the spaghetti in butter and freshly grated pecorino romano cheese, and then I reheat the marinara.
I smashed two patties on the cook top and flipped them when they had a beautiful maillard reaction. Slapped some mozzarella cheese until it melted. Then I assembled the sandwich, bottom bun, first patty, a little marinara, second patty, a little more marinara, rolled a fork full of spaghetti on top of that, and then the top bun.
I'd have to say it was one of my greatest creations of all time. Sorry Chief Jon, your delicious looking sandwich reminded me of it and I just had to share. Although I do have to make this cause yum, it does look good.
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What I like to do is make a big batch of marinara/meat sauce (spaghetti sauce) with mushrooms and zuchini, and about a dozen or so chicken patties very heavily breaded with panko.
Then I bake the patties on a very low heat for like 15 or 20 minutes, and put them in tje freezer, and the sauce in the fridge in one of those polycarbonite containers.
Then, I've got handmade chicken patties on hand for any number of different types of 'burget' - chicken parm, brie, bleu cheese, roasted peppers, whatever. And I can add whatever sauce I have on hand, whether it's my red sauce, pesto, mayo and dijon, cream cheese, etc.
And I like to deep fry those patties.
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Ooooh, this is a good recipe!
I had a bag of chicken patties from. somewhere. a few years back, and I had the idea of a burger bun, a slice of provolone, and some jarred sauce. I threw the patties in the oven on a sheet pan. heated them through, and at the end spoon of sauce, big slice of cheese, put them back in just long enough to melt, and then assembled on a burger. far from the quality of Chef John but still dang good for the effort to make them. [and the cost. ]
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Chicken parm is probably my most-often cooked comfort food and you know I of course throw it on a bun as often as I serve it beside some pasta. This is interesting but it's actually more work than breading and frying a traditional cutlet. I'm going to try it though. It does look like it would be a very tasty sammich.
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I like a whole-milk, low-moisture mozz. which in my locality, means I HAVE to buy the pre-grated kind. But since it's the Sargento brand, which doesn't go crazy with the anti-caking agents, I have no issue with using it. Sargento's the closest you're gonna get to a "great pre-grated cheese. "
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Unless you are grounding the beef yourself you should always cook ground beef to 74 c (165 f) cause you never know who or what ground it, plus the outside of the meat is now on the inside and it's not proper food safety
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Garlic Parmesan fries with a spicy pizza sauce instead of ketchup. And yes I said pizza sauce, I used to work at an Italian restaurant and sometimes I used pizza sauce in my spaghetti. it has more of a fresh zing and sweetness
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Chef John I'm a big fan here. Love my All Recipes site, but since I do all the cooking here I can only blame you for my wife being the foodie that she is. Now I'm going to have to make this burger.
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Hey Chef John, totally innapropiate joke:
What do you call an epileptic guy in a field of Romaine lettuce.
Cesure Salad
I’m going to hell, great recipe though, new fav!
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I've made thousands of these in my old restaurant
Chicken, veal, or eggplant. this is delicious
My favorite is to sneak some garlic aioli and blue cheese on. for myself of course
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When I made chicken parm recently, I used Adam Ragusea's idea to mix my panko with 50% parmesan from his chicken parm nuggets he made recently. I like the garlic bread bun idea.
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I would just change the tomato sauce in the patty to some combination of miso and milk, adding savouriness without changing the chicken flavor profile. But I'm sure it's delicious anyway.
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A Caesar salad is the perfect side to a chicken-based dish as the two compliment each other most handsomely. Bonus, the salad serves as a palette cleanser between bites of the burger. :D
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As a chef, can you tell us when is a chicken burger a burger and when it is a chicken sandwich My friend and I have been arguing over this yesterday, and I want an expert's answer.
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Me thinks ground turkey would work a treat as well and save food processor clean-up bc after all, I am the shortcut pro when it comes to reducing clean up after the show
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Thank you Chef John for all the postings of new foods to try. I think I'm going to try this with fresh chicken thighs like you suggest keep on posting and enjoy!
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Making this next week! Although, like every chicken parm recipe I've seen recently, there was no mentioned of parm anywhere. Defenetly adding some when I make it.
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You should do a Schwanns truck pizza burger knock off. I’ve tried making it a couple of times, can never get the greasiness of my childhood I remember.
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Great Recipe. however Chicken Parm is such an abomination to so called Italian cuisine. which BTW has never existed in Italy, that is should be banned by law
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I always hate it when people use low moisture mozzarella. It is simply something I can't get in stores except preshredded. With all the anti caking stuff on it.
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