Chicken Parmesan Burgers

Chicken Parmesan Burgers

Yield:4 servings



  • 1tablespoon plus ½ teaspoon olive oil, plus more as needed
  • 1 pound ground Maple Wind Farm chicken or turkey
  • ½ cup plus 2 tablespoons finely grated Parmesan
  • ¼ cup chopped basil or parsley leaves
  • 2 tablespoons tomato paste
  • 2 garlic cloves, finely grated
  • Kosher salt (such as Diamond Crystal)
  • 4 (¼-inch-thick) slices from a large ripe tomato
  • ½ cup grated fresh or low-moisture mozzarella
  • 4 burger buns or ciabatta rolls
  • Arugula, for serving


  • 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. (This helps prevent the juices and fat from leaking.)
  • On a rimmed plate, sprinkle the tomato slices with salt. In a bowl, stir together the mozzarella and the remaining 2 tablespoons Parmesan.
  • 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
  • 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.
  • 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.