Chicken Parm Burger
Published July 14, 2022
Dane Tashima for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon plus ½ teaspoon olive oil, plus more as needed
1 pound ground chicken or turkey
½ cup plus 2 tablespoons finely grated Parmesan
¼ cup chopped basil or parsley leaves
2 tablespoons tomato paste
2 garlic cloves, finely grated
Kosher salt (such as Diamond Crystal)
4 (¼-inch-thick) slices from a large ripe tomato
½ cup grated fresh or low-moisture mozzarella
4 burger buns or ciabatta rolls
Arugula, for serving
Nutritional analysis per serving (4 servings)
62 grams carbs; 124 milligrams cholesterol; 684 calories; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams saturated fat; 23 grams fat; 6 grams fiber; 1025 milligrams sodium; 43 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Lightly grease a large plate with oil and set aside. In a medium bowl, combine the ground chicken with ½ cup Parmesan, the basil, tomato paste, garlic and 1 teaspoon salt. Working the meat as little as possible, form 4 patties that are each about 4 ½ inches wide and about ½ cup or 135 grams. Transfer to the greased plate and refrigerate until Step 3. (This helps prevent the juices and fat from leaking.)
- Step 2
On a rimmed plate, sprinkle the tomato slices with salt. In a bowl, stir together the mozzarella and the remaining 2 tablespoons Parmesan.
- Step 3
Heat ½ teaspoon olive oil in a large skillet over medium. Add the buns, cut sides down, and toast until golden brown, 2 to 3 minutes. Transfer to serving plates.
- Step 4
Heat 1 tablespoon olive oil in the skillet over medium. Working in batches if necessary, add the patties and cook until browned underneath, 3 to 5 minutes. (Reduce heat if the patties are burning.) Flip the patties, top with the cheese mixture, cover the skillet with a lid or baking sheet, and cook until the cheese is melted and the patties are cooked through, 3 to 5 minutes. Turn off the heat.
- Step 5
Pat the tomatoes dry. To each bottom bun, add a handful of arugula, followed by a slice of tomato, a chicken patty and its top bun. Serve hot.
Private Notes
Comments
These turned out perfectly. Taking a page from Clare de Boer's Juicy BLT recipe, I decided to marinate the tomato slices in a little red wine vinegar, olive oil, salt and pepper. Trust me, you won't regret it.
I like this idea and will make it sometime this week, but I will pre-mix the patty ingredients (hopefully becomes something like a crumble) then add the meat so it will incorporate better without having to overwork the meat. Otherwise, I don't see how the tomato paste will get well distributed.
This is phenomenal. I used grape tomatoes and basil from my garden to make a bruschetta. I think fresh basil in the meat mixture is a must. Topped it with the toscano pizza cheese from Trader Joe’s… just luscious! I cooked mine on the grill on a very hot griddle pan, a rich umami crust developed and the burger was juicy. Put the bruschetta over the gooey cheese and having taken that first bite, said a prayer of gratitude.
Not ground chicken fan. Subbed 85/15 ground pork. A 30 minute success!
I had some leftover caprese salad so decided to use it for this recipe. Delicious even for my picky 10-year old (no bun, no cheese) and my tomato-hating husband (cheese, no tomato). Easy and tasty with a side of corn and the peach/tomato/whipped goat cheese salad also from NYT Cooking.
Trust the recipe, as written. It takes only a few squishes through your fingers to incorporate the ingredients—time and heat will even things out perfectly.