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.
Great burger! Pre-mixing the patty ingredients as Jon suggests is definitely the way to go - I found I didn't 'overwork' the meat that way.
Going on our rotation! Incredible use of ground chicken, and the melted mozz is beautiful. Would be great even over a bed of arugula. Tons of flavor and a great way to use up your herbs in a pinch.
Decided to riff on these for a chicken parm with pasta. Everything was good, except the chicken patties. Didn't quite get away with it. Made the patties, breaded the outside, baked in a 400 degree oven, and the hubby ate maybe 2 bites of the chicken. However, using some homemade canned tomatoes, the pasta and sauce portion was delicious. Oh well, I gave it a shot.
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