RecipeChicken Parm Burgers

Nutrition Facts
Amount per Serving
  • Calories: 350
  • Protein: 33 g
  • Total Fat: 18 g
    • Unsaturated Fat: 11 g
    • Saturated Fat: 7 g
  • Cholesterol: 150 mg
  • Total Carbohydrate: 13 g
  • Dietary Fiber: 0 g
  • Total Sugar: 4 g
    • Natural Sugar: 4 g
    • Added Sugar: 0 g
  • Sodium: 940 mg

Just imagine a chicken Parm hero combined with a saucy, juicy burger and a surprise cheese-filled center (it’s the ultimate wow-factor moment!). I typically use ground chicken for this recipe, but you can easily swap in ground turkey meat if it’s easier to find at the store. And while I stuff fresh mozzarella chunks into the middles for a richer and more gooey, oozing center, any mozzarella variety works, including part-skim shredded or even string cheese.  Go ahead and serve these hearty burgers on a whole grain bun—or over salad greens, a mound of whole grain pasta or spaghetti squash or zoodles. My taste testers will vouch that there’s absolutely no wrong way to enjoy ’em!

    • Prep time
    • Total Time
    This recipe makes 4 burgers
    Ingredients:
    • 1 pound ground chicken (or turkey)
    • 1 egg, lightly beaten
    • ⅓ cup grated Parmesan cheese, plus more for topping
    • ⅓ cup breadcrumbs, preferably whole grain
    • ½ teaspoon ground black pepper
    • 1 tablespoon fresh basil, finely chopped (or 1 teaspoon dried)
    • 1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried)
    • 1 teaspoon dried oregano
    • 1 teaspoon garlic powder
    • 4 (1 ounce) fresh mozzarella cheese chunks
    • • ½ to 1 teaspoon Kosher salt for sprinkling on burger tops while they cook
    • • 1 to 2 cups marinara sauce
    • • 4 whole-grain hamburger rolls, optional
    Preparation:

    In a large mixing bowl, add the ground poultry, egg, Parmesan, breadcrumbs, pepper, and herbs (basil, parsley, oregano, and garlic). Mix the ingredients together with clean hands or a rubber spatula until fully incorporated. Pro tip: If the mixture seems too fussy to form, cover and place the bowl in the fridge for about 20 minutes or so.

    Divide the meat mixture into four extra-large meatballs and insert a mozzarella chunk into each of the centers, reforming the ground poultry around the cheese so it’s completely tucked and hidden within. Flatten each meatball to make 4 large burger shapes and place on a nonstick surface such as wax paper or parchment. Sprinkle salt over the tops of each.

    Coat a large sauté pan with oil spray and warm over medium-high heat. (Alternatively, preheat an indoor or outdoor grill pan coated with oil spray. For grilling I would recommend oiling both sides of the burgers—and the grill—because they can really stick!)

    Place the burgers in the pan and cook for about 6 to 7 minutes per side. After flipping, lightly sprinkle the second side with some kosher salt as well, and top each with some marinara sauce, a sprinkling of Parmesan cheese (and/or extra mozzarella for a super cheesy finish) and optional crushed red pepper flakes if you love heat. Continue cooking until the burgers are no longer pink and reach an internal temp of 165˚.

    Serve on a whole grain bun or bed of leafy greens or pasta. Garnish with chopped parsley or basil.

    Pro tip: These take 1 minute or 2 longer to cook than typical burgers because the cheese creates a thicker burger. For outdoor grilling, the burgers will start to loosen slightly from the grates when they are ready to flip. You are looking for nice char marks and caramelization. The juices will start to escape and possibly bits of cheese will ooze out the center.

    Nutrition provided for 1 burger without bun.

    Try these French Onion Soup Burgers!