Chicken Parm Burger
Published July 15, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon plus ½ teaspoon olive oil, plus more as needed
- 1pound ground chicken or turkey
- ½cup plus 2 tablespoons finely grated Parmesan
- ¼cup chopped basil or parsley leaves
- 2tablespoons tomato paste
- 2garlic cloves, finely grated
- Kosher salt (such as Diamond Crystal)
- 4(¼-inch-thick) slices from a large ripe tomato
- ½cup grated fresh or low-moisture mozzarella
- 4burger buns or ciabatta rolls
- Arugula, for serving
Nutritional analysis per serving (4 servings)
677 calories; 22 grams fat; 9 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 61 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 42 grams protein; 1018 milligrams sodium
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 4½ 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.
I wouldn't use a very finely ground meat, as I think it would turn out pasty. Usually for poultry burgers I use a fattier option, like 85-15 or 90-10, but with the parmesan you could probably use the leaner options without getting too dry a burger.
I love these! I bake them at 400 for 20-25 minutes, until they reach temperature, and they don't dry out. I add on the cheese at the end so it melts in the oven. I add some balsamic glaze and marinara to the burger, and use sweet campari tomatoes. The patties keep and reheat well, but I don't add the cheese until I am going to eat them.
We loved these! It took longer than 30 minutes, May have been picking the vine ripened tomatoes, fresh basil and romaine from the garden. Sadly no arugula. I mixed the add ins together then combined with meat. Excellent suggestions combined easily with minimal handling.
This was really good. instead of the arugula I used the rest of a bag of ceasar salad and dressing which really added something extra.In season farmers market tomatoes didn't hurt either. Used toasted hamburger buns. Next time I will use ciabiatta buns and make my own ceasar dressing for the salad.