Chicken parmesan burgers take everything we love about the classic and reimagine it as a hearty, handheld meal. These burgers combine juicy ground chicken with a crisp breadcrumb coating, melted mozzarella, a thick tomato sauce, and toasted buns for a satisfying dinner.
Hello. If you enjoy burgers, this chicken parmesan burger is a delicious variation worth adding to your rotation. I alternate between beef, salmon, and other flavored patties, and this time I focused on chicken prepared with classic chicken parmesan flavors. The result is a burger that’s both juicy and crisp with deep savory (umami) notes from parmesan, soy, and a touch of anchovy paste.
What’s to love?
- Juicy and crispy. A breadcrumb coating seals in moisture while creating a crunchy exterior.
- Boosted umami. Chicken benefits from added savory elements—soy sauce, anchovy paste, and parmesan provide that meaty flavor punch.
- Rich, thick tomato sauce. Cooked down until concentrated, the sauce clings to the patty without making the bun soggy.
- Toasted buns. A quick toast with olive oil and salt prevents sogginess and adds flavor and texture.
Ingredients overview
- Tomato Sauce
- Chopped tomatoes (so you can reduce the sauce before pureeing)
- Onion and garlic for the flavor base
- Dried oregano and thyme, plus fresh basil for brightness
- Chicken Burgers
- Ground chicken — a mix of light and dark meat keeps patties juicy
- Umami boosters — soy sauce, anchovy paste, shredded parmesan
- Panko breadcrumbs for crisp coating
- Low-moisture mozzarella for easy melting
- Hamburger buns to finish
How to make chicken parmesan burgers
In short: make a thick, smooth tomato sauce; prepare ground chicken patties seasoned with umami-rich ingredients; coat patties in panko and pan-fry until golden; top with mozzarella to melt; toast buns and assemble with sauce and fresh basil.
1. Make the tomato sauce
Heat olive oil in a medium saucepan and sauté finely chopped onion and minced garlic with a pinch of salt until soft. Add chopped tomatoes, dried oregano, dried thyme, fresh basil, and salt. Bring to a simmer and cook until a good amount of liquid has evaporated and the sauce becomes thick — about 15 minutes depending on the tomatoes you use. Puree the sauce smooth with an immersion blender or in a regular blender. Keep it warm for serving.
Tip: Thicken the sauce before pureeing to avoid hot splatter; chunky sauce is easier to manage while it reduces.
2. Make the patties
In a mixing bowl, combine 1 lb ground chicken with about 1/2 cup shredded parmesan, 1 tsp soy sauce, 1/2 tsp anchovy paste, and one clove of very finely minced or shredded garlic. Divide and form into four evenly sized patties. Pour panko breadcrumbs into a shallow bowl and gently press each patty into the breadcrumbs until fully coated. Set the coated patties on a plate.
Tip: If your ground chicken feels overly wet (sometimes the case with previously frozen packages), blot it on paper towels for 10–15 minutes before mixing to remove excess moisture.
3. Fry and melt
Heat 2–3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the patties and cook, turning occasionally, until they are golden brown and reach an internal temperature of about 155°F (they will rise a few degrees while resting), roughly 12–15 minutes total depending on thickness. If the pan gets dry, add a little more oil.
When the patties are cooked through, place a slice of low-moisture mozzarella on each one. Cover the skillet and move it off the heat for 1–2 minutes so the residual heat melts the cheese without overcooking it.
4. Toast the buns and serve
Move an oven rack to the top position and preheat the broiler. Brush the cut sides of the buns with a little olive oil and sprinkle with kosher salt. Broil briefly until golden brown—watch closely, as they brown quickly. Alternatively, use a grill or toaster oven setting.
Assemble: place a patty on the toasted bun, spoon on a generous amount of thick tomato sauce, and top with fresh basil leaves. Serve additional sauce on the side for dipping.
Notes and tips
- Ground chicken: A mix of white and dark meat is juicier than all-breast meat. If the meat is too wet, drain briefly on paper towels.
- Tomatoes: Some boxed tomato brands start thicker and will reduce faster; canned tomatoes may need a few extra minutes to concentrate.
- Toasting buns: Toasting prevents the sauce from soaking through the bread and adds a pleasant crunch.
- Mozzarella: Low-moisture mozzarella melts cleanly; if using fresh mozzarella, be careful not to overheat or it can become rubbery.
- Temperature guidance: Remove patties from heat when they reach the lower end of the safe range because they will continue to rise in temperature while resting under the covered skillet.
Serving suggestions
These chicken parmesan burgers pair well with simple side salads, roasted vegetables, or fries. A light green salad with a bright vinaigrette helps balance the richness of the burger, while grilled summer vegetables complement the Italian-inspired flavors.
If you try this recipe for Crispy Juicy Chicken Parmesan Burgers, leave feedback about what you changed and how it turned out. Enjoy, and stay safe.
– Annemarie
Crispy Juicy Chicken Parmesan Burgers
Ingredients
Tomato Sauce
- 1 tbsp olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 28 oz (or box) chopped tomatoes
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 2–3 fresh basil leaves
- 1/2 tsp kosher salt
Burgers
- 1 lb ground chicken
- 1/2 cup shredded parmesan cheese
- 1 tsp soy sauce
- 1/2 tsp anchovy paste
- 1 clove garlic, shredded or very finely minced
- 1 cup panko breadcrumbs
- 2–3 tbsp olive oil for frying
- 4 thick slices low-moisture mozzarella
- 4 hamburger buns
Instructions
- Make the sauce: Heat olive oil, sauté onion and garlic with a pinch of salt until soft. Add tomatoes, oregano, thyme, basil, and salt. Simmer until reduced and thick, about 15 minutes, then puree until smooth. Keep warm.
- Make the burgers: Mix ground chicken with parmesan, soy sauce, anchovy paste, and garlic. Divide into four patties.
- Coat in breadcrumbs: Press each patty into the panko to fully coat. Set aside.
- Fry: Heat 2 tbsp olive oil in a skillet until hot. Cook patties, turning occasionally, until golden and cooked through, about 12–15 minutes, or until they reach 155°F internal temperature.
- Melt cheese: Remove pan from direct heat, top each patty with mozzarella, cover until the cheese melts (1–2 minutes).
- Toast buns: Brush buns with olive oil and salt, then broil or toast until golden.
- Assemble and serve: Place a patty on each bun, spoon on tomato sauce, add fresh basil, and serve extra sauce on the side.
Notes
- Use a mix of white and dark ground chicken for better juiciness.
- Boxed tomatoes that contain less juice reduce faster than some canned varieties.
- Toast buns to prevent sogginess from the sauce.
- Low-moisture mozzarella melts cleanly; if using fresh, avoid overheating.