The Best Chicken Parm Burger
Chicken Parm burgers are easy to make with tender and juicy results. Seasoned Ground Chicken is grilled or sauteed then topped with marinara sauce, fresh basil, and mozzarella on ciabatta bread seasoned with olive oil and garlic.
Servings 4 Burgers
Calories 341kcal
Equipment
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Ingredients
How to Prepare Chicken Parm Burger
- 1 pound boneless, skinless chicken breast
- ¼ cup Parmesan cheese grated
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground fennel
- ½ teaspoon salt
- non-stick cooking spray
Toppings
- 1 cup homemade marinara Store-bought can be used
- 12 fresh basil leaves
- 8 ounces sliced fresh mozzarella
Ciabatta Rolls
- 4 ciabatta rolls
- 2 teaspoons olive oil
- 1 garlic clove, peeled and sliced in half
Instructions
How to grind chicken breasts for burgers
- Cut the chicken breasts into 2-3 inch chunks.
- Place the chicken in the base of a food processor with grating blade. Pulse to break up and grind chicken. Note 1
- Remove chicken from processor and place in a medium bowl. Add the parmesan cheese, Italian seasonings, black pepper, garlic powder, onion powder, ground fennel, and salt. Gently mix ingredients together.
- Place a piece of wax paper on a baking sheet. Using 4 ounces of chicken per patty, Form into round patties.
- Place the patties on the baking sheet and place in the freezer for 15-20 minutes. Note 2
How to make Chicken Parm Burgers
- If using a grill, clean grill grates and spray with non-stick spray or brush the grates with olive oil. Preheat grill to 400°F. Stovetop: If cooking on the stove, use either a grill pan or frying pan and heat over medium-high heat, and spray the pan with non-stick spray.
- Remove the Place the chicken parm burgers on the preheated grill or pan, reduce heat to 350°F or medium heat on the stovetop. Cook the burgers for 4-5 minutes then flip and cook another 3 minutes.
- Place 2 Tablespoons of Marinara Sauce on each chicken burger. Add a basil leaf or two and top with mozzarella. Close the grill or cover the pan with a lid to melt the cheese. This should take another minute or two.
- The internal temperature of the chicken should be 165 degrees. Use an instant-read meat thermometer to check the temperature. Remove from grill and serve on ciabatta rolls.
To Prepare the Ciabatta Rolls
- Spread ½ teaspoon of olive oil on the inside of the rolls. Rub with the garlic clove.
- With 2 minutes left of cooking the chicken burgers, place the rolls, sliced side down on the second shelf of the grill. Let toast to your desired doneness.
- Serve the chicken parm burger on the toasted Ciabatta Roll. Enjoy!
Notes
Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
Note 1: Store-bought ground chicken can be used.
Note 2: It's important to freeze the chicken burgers for 15 minutes to ensure the burger stays together.
Note 3: To keep this chicken parm burger keto, either without the bun or in a lettuce wrap.
Note 6: These ground chicken burgers freeze really well. See the FAQs section for specifics,
Recipes written for Everyday Eileen are for information purposes. Eileen Kelly is not a registered dietician or nutritionist. Any nutritional data we provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
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Nutrition
Serving: 1burger | Calories: 341kcal | Carbohydrates: 7g | Protein: 41g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 114mg | Sodium: 1191mg | Potassium: 688mg | Fiber: 2g | Sugar: 3g | Vitamin A: 785IU | Vitamin C: 6.2mg | Calcium: 543mg | Iron: 1.6mg