Chicken Parmesan Burger

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20 min


30 min



Chicken Parmesan Burger

(Produced by: Stephanie Han Kim; Photography: Erik Putz; Food styling: Haley Polinsky; Prop styling: Madeleine Johari)

Turn this classic Italian dish into a succulent saucy burger for the perfect summer meal.


  • 1 large egg
  • 1 cup panko bread crumbs
  • 1 tbsp all-purpose flour
  • 450 g ground chicken
  • 1/3 cup finely grated Parmigiano-Reggiano cheese
  • 1 tsp onion powder
  • 3/4 tsp garlic salt
  • 1 1/2 cups canola oil
  • 4 slices mozzarella , cheese
  • 4 brioche burger buns , split and toasted
  • 1/2 cup marinara sauces
  • 8 large basil leaves


  1. Whisk egg in a shallow bowl. Pour panko into a second shallow bowl. Spread flour out on a small plate.
  2. Combine chicken with cheese, onion powder and garlic salt in a large bowl. Season with pepper. Divide into 4 portions, then roll each into a ball.
  3. One ball at a time, roll in flour, then press into a 3 1/2-in.-wide patty. Coat in egg; shake off excess. Coat in panko, pressing to adhere. Transfer to a large plate. Repeat.
  4. Heat a large non-stick frying pan over medium-high. Add enough oil to reach 1/4 in. up the side of pan (about 1 1/2 cups).
  5. Add 2 patties to hot oil. Fry until golden-brown, 3 to 4 min per side. Transfer to a papertowel-lined platter and top with a cheese slice.
  6. Repeat with remaining patties. (If patties are getting too browned, reduce heat.)
  7. Layer bottom buns with patties, then marinara sauce and basil. Sandwich with top bun. Serve immediately.