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Bing Chef – The Art of Cooking
Recipes

Chicken Parm Burger

Chicken Parm Burger

When chicken Parmesan is refashioned into a quicker affair as a burger for sunny days and warm nights, it avoids the downfalls of many chicken burgers. This chicken patty is both juicy and flavorful thanks to the addition of Parmesan, herbs, garlic and tomato paste. It cooks over a lower-than-usual temperature, which maintains moisture while still browning, thanks to the sugars in the tomato paste. The burgers are assembled with tomato and arugula for freshness, and they wouldn’t properly nod to chicken Parm without a blanket of gooey, sweet mozzarella.

Ingredients

  • 1

    tablespoon plus 1/2 teaspoon olive oil, plus more as needed

  • 1

    pound ground 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

    (1/4-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

Preparation

  1. Lightly grease a large plate with oil and set aside. In a medium bowl, combine the ground chicken with 1/2 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 4 1/2 inches wide and about 1/2 cup or 135 grams. Transfer to the greased plate and refrigerate until Step 3. (This helps prevent the juices and fat from leaking.)
  2. On a rimmed plate, sprinkle the tomato slices with salt. In a bowl, stir together the mozzarella and the remaining 2 tablespoons Parmesan.
  3. Heat 1/2 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.
  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.
  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.