These stuffed chicken parmesan burgers are made with lean ground chicken, filled with melty mozzarella, and topped with marinara, parmesan, and lemony arugula. Each patty has 32 grams of protein and is ready in 25 minutes on the stovetop, grill, or air fryer.
Chicken Parmesan Burgers At A Glance
- ✅ Recipe Name: Stuffed Chicken Parmesan Burgers (32g protein)
- 🕒 Ready In: ~25 minutes
- 👪 Serves: 4
- 🍽 Calories: ~374 per patty (without bun)
- 💪 Protein: 32 grams per patty
- 🥣 Main Ingredients: Ground chicken, fresh mozzarella, parmesan, panko breadcrumbs, egg, yellow onion, garlic, fresh basil, oregano, marinara sauce, arugula, lemon, burger buns
- 📖 Dietary Info: High-protein, refined-sugar-free, gluten-free with GF panko and buns
- ⭐ Why You'll Love It: These burgers give you all the flavor of chicken parm without breading or frying. Each patty has a melty mozzarella center, and a lemony arugula topping keeps it fresh. They're easy to make ahead and freeze for up to 3 months.
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Why I Make Chicken Parm Burgers with Ground Chicken
Chicken parm is one of my favorite comfort meals, but I don't want to bread and fry cutlets on a weeknight. When I want the classic, I make my crispy air fryer chicken parmesan. When I want something faster, I use ground chicken instead.
Grated onion and 93% lean chicken keep these burgers juicy. For the center, a small piece of mozzarella sealed completely inside melts without leaking into the pan.
It's the same flavor combo I love in my chicken parm stuffed sweet potatoes, just in burger form. These have been one of my favorite dinners for years, and one reader told me they don't taste healthy at all, which is exactly the goal.
They also make an easy high-protein lunch. I love them with my chicken caesar pasta salad on the side.
Jump to:
- Chicken Parmesan Burgers At A Glance
- Why I Make Chicken Parm Burgers with Ground Chicken
- Are These Ground Chicken Parm Burgers Healthy?
- Ingredients You'll Need
- How to Make Mozzarella Stuffed Chicken Parm Burgers (Step-by-Step)
- How to Keep the Cheese From Leaking Out
- How Long to Cook Chicken Parmesan Burgers
- Tips for Juicy Ground Chicken Burgers
- Substitutions and Variations
- What to Serve with Chicken Parmesan Burgers
- Make Ahead, Storage, and Reheating
- Chicken Parmesan Burgers FAQs
- More Easy Ground Chicken Recipes To Try
- 📖 Recipe
- 💬 Comments
⭐️⭐️⭐️⭐️⭐️
ACTUALLY INSANE how good these are!!!! They do not taste healthy whatsoever. My boyfriend and I are obsessed and will be making these again this week.
- Chandler
Are These Ground Chicken Parm Burgers Healthy?
Yes. These are a lighter take on classic chicken parm, with lean ground chicken instead of breaded, fried cutlets. Each patty has 374 calories and 32 grams of protein before the bun.
- Lean Protein: 93% lean ground chicken keeps the burgers juicy while keeping fat in check.
- No Breading or Frying: They're seared in a little olive oil instead of being dredged and fried like traditional chicken parm.
- High Protein: Chicken, egg, parmesan, and mozzarella add up to 32 grams of protein per patty.
- Fresh Greens: Lemony arugula on top adds crunch and makes the whole plate feel lighter.
Ingredients You'll Need
Most of these are staples I always have on hand, and the fresh toppings are what make these taste like real chicken parm.
For the Stuffed Burgers
- Ground Chicken: I always use 93% lean. Go any leaner and the burgers dry out. It's the same cut I use in my cilantro lime ground chicken burgers.
- Egg: Holds everything together so the patties don't crack when you fold them around the cheese.
- Panko Breadcrumbs: Regular or gluten-free. I use whichever I have, and both work.
- Yellow Onion: Grate it on a box grater instead of chopping. It melts right into the meat and is my secret to juicy chicken burgers.
- Fresh Basil and Garlic: Trust me, fresh garlic really makes a difference here!
- Parmesan: Always grate it fresh from the block. The pre-grated stuff doesn't have the same flavor.
- Seasonings: Dried oregano, salt, and black pepper.
- Fresh Mozzarella: The gooey center! Use less than you think. A small piece stays sealed inside, and too much is what makes it leak.
- Olive or Avocado Oil: For searing or greasing the grill.
For Serving
- Marinara Sauce: I usually use classic marinara sauce, but I also love swapping in vodka sauce for a creamier twist. It's the same sauce I use in my chicken parm stuffed spaghetti squash.
- Arugula and Lemon: My favorite part. The lemony arugula cuts through the cheese and makes the whole burger taste fresher.
- Extra Basil and Parmesan: For topping.
- Burger Buns: Brioche, whole wheat, or gluten-free. Always toast them!
Scroll to recipe card for quantities!
How to Make Mozzarella Stuffed Chicken Parm Burgers (Step-by-Step)
These come together in one bowl, and the only real technique is sealing the cheese inside. Here's how I make them:
- Step 1: Mix the burgers. In a large bowl, combine the ground chicken, egg, grated onion, garlic, basil, oregano, salt, pepper, parmesan, and panko. Mix gently with your hands just until combined.
- Step 2: Cut the mozzarella. Slice the mozzarella into 4 small, equal pieces, about 1 inch across.
- Step 3: Stuff and seal the patties. Divide the chicken mixture into 4 portions and flatten each one. Place a piece of mozzarella in the middle, fold the chicken up and over, and pinch the edges so no cheese is showing.
- Step 4: Shape and cook. Form each into a patty about 1 inch thick. Pan-sear, grill, or air fry until the chicken reaches 165°F (see cook times below).
- Step 5: Warm the marinara. Heat the sauce in a small saucepan or in the microwave in 30-second bursts, then spoon it over the cooked burgers.
- Step 6: Assemble and serve. Toss the arugula with olive oil, a squeeze of lemon, and a pinch of salt and pepper. Serve the burgers on toasted buns with the arugula, fresh basil, and a sprinkle of parmesan.
How to Keep the Cheese From Leaking Out
- Use Less Cheese Than You Think: A small piece still gets super gooey. Too much is almost always why it leaks.
- Seal Every Edge: Pinch the seams closed. If you can see any mozzarella peeking out, patch it with a little more chicken.
- Keep Them Thick: At about 1 inch thick, there's enough chicken around the cheese to hold it in.
How Long to Cook Chicken Parmesan Burgers
Cook until the chicken reaches 165°F.
- Stovetop: 9 to 10 minutes. Sear over medium heat for 5 minutes, flip, then cook 4 to 5 minutes more over medium-low.
- Grill: 8 to 10 minutes. Cook over medium heat (350°F to 375°F) for 4 to 5 minutes per side.
- Air Fryer: 15 to 20 minutes at 375°F. Arrange in a single layer and flip halfway through, just like my air fryer chicken burgers.
- Check Doneness: Insert a thermometer into the side of the patty so the tip lands in the chicken, not the cheese.
Tips for Juicy Ground Chicken Burgers
Chicken burgers get a bad rap for being dry, but they don't have to be! Here's what makes the biggest difference:
- Stick with 93% Lean: 99% lean chicken can make dry burgers. 93% has just enough fat to keep them juicy, and they're still a great lean protein.
- Grate Your Onion: This is my favorite trick! Grated onion basically melts into the meat and keeps it moist.
- Go Easy When Mixing: Stop as soon as everything's combined. Overmixed chicken turns tough.
- Don't Press the Patties: I know it's tempting, but pressing down squeezes out all the juices. Let them cook on their own!
- Don't Overcook Them: Chicken goes from perfect to dry fast, so pull them as soon as they hit 165°F.
Substitutions and Variations
- Make Them Gluten-Free: Use gluten-free panko and gluten-free buns. That's the only swap you need!
- Use Ground Turkey: Swap in 93% lean ground turkey. Same method, same cook times.
- Different Cheese: Provolone works great in the center if you don't have mozzarella. One reader used mini mozzarella pearls, which are an easy way to get the right size without cutting.
- Spicy Version: Use arrabbiata instead of marinara for a little kick.
- Skip the Bun: Serve the patties over arugula, zucchini noodles, this simple kale crunch salad, or your favorite pasta with extra marinara.
- Garlic and Basil Shortcuts: No fresh garlic? Use 1 teaspoon of garlic powder. Dried basil works too if that's what you have.
What to Serve with Chicken Parmesan Burgers
Since these are chicken parm in burger form, I like pairing them with a crispy side or something fresh to balance all that cheese. A few favorites:
- Crispy Fries: My air fryer carrot fries or air fryer sweet potato cubes are perfect for dipping in extra marinara.
- Garlic Bread: Go full Italian with my air fryer garlic bread.
- Crispy Gnocchi: Crispy air fryer gnocchi tossed in a little leftover marinara is so good with these.
- A Big Salad: My roasted broccoli salad adds veggies and crunch without weighing the meal down.
- Roasted Veggies: Balsamic maple Brussels sprouts are a great fall side.
Make Ahead, Storage, and Reheating
- Make Ahead: Shape the stuffed patties and keep them covered in the fridge for up to 12 hours before cooking.
- Storing: Keep cooked burgers in an airtight container in the fridge for up to 3 days. Store the buns and arugula separately so nothing gets soggy.
- Freezing: Wrap cooked burgers individually in plastic wrap and freeze for up to 3 months.
- Reheating: Warm in the microwave or a 350°F oven until heated through. Toast the buns, then top with warm marinara and fresh arugula.
Chicken Parmesan Burgers FAQs
Yes! Ground chicken makes an easy chicken parmesan with no breading or frying. Mix it with parmesan, panko, egg, and Italian seasonings, shape it into patties, and top with marinara and mozzarella. That's exactly how these chicken parm burgers work.
Cook chicken parmesan burgers to an internal temperature of 165°F. For stuffed burgers, insert the thermometer into the side of the patty so it reads the chicken, not the melted cheese in the center.
The egg and panko hold ground chicken burgers together, so don't skip them. Mix gently until just combined, and flip the patties only once while they cook.
Yes, for a shortcut. Cook the patties according to the package, then top with warm marinara and melted mozzarella. You'll miss the gooey stuffed center, though, and that's my favorite part!
More Easy Ground Chicken Recipes To Try
If you loved these stuffed chicken parmesan burgers, here are a few more ground chicken recipes to try next:
⭐️⭐️⭐️⭐️⭐️
By far one of the best meals I've had in a LONG time!! Will for sure be making this at least once a week!
- Emily
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Stuffed Chicken Parmesan Burgers
Ingredients
For the Stuffed Burgers
- 1 lb ground chicken, 93% lean is best but 99% works
- 1 large egg
- 1 small yellow onion, grated on a box grater
- 2 tablespoons fresh basil, roughly chopped
- 3 large garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup parmesan, freshly grated
- ¼ cup panko breadcrumbs, regular or gluten-free
- 3 ounces whole milk mozzarella, cut into 4 equal pieces, about 1 inch across
- 2 tablespoons olive or avocado oil
For Serving
- 1 ½ cups marinara sauce, or any pasta sauce
- 1 cup fresh arugula
- 1 large lemon
- Drizzle of olive oil
- Pinch of salt and pepper
- Fresh basil, for garnish
- Grated parmesan, for garnish
- 4 burger buns, brioche, whole wheat, or gluten-free
Instructions
- Mix the burgers: In a large bowl, add the ground chicken, egg, grated onion, basil, garlic, oregano, salt, pepper, parmesan, and panko. Mix gently with your hands until just combined.
- Stuff the patties: Divide the mixture into 4 portions and flatten each one. Place a piece of mozzarella in the center, fold the chicken over it, and pinch the edges closed so no cheese is showing. Shape into patties about 1 inch thick.
- Stovetop: Heat the oil in a large skillet over medium heat. Cook the burgers for 5 minutes, flip, reduce the heat to medium-low, and cook 4 to 5 minutes more, until they reach 165°F.
- Grill: Preheat the grill to medium (350°F to 375°F) and lightly grease the grates. Grill 4 to 5 minutes per side, until the burgers reach 165°F.
- Air fryer: Preheat the air fryer to 375°F. Arrange the patties in a single layer without overlapping and air fry for 15 to 20 minutes, flipping halfway, until they reach 165°F.
- Warm the marinara: Heat the sauce in a small saucepan over medium-low heat, or in the microwave in 30-second bursts.
- Dress the arugula: Toss the arugula with a drizzle of olive oil, a squeeze of lemon, and a pinch of salt and pepper.
- Assemble: Toast the buns, then top each burger with warm marinara, arugula, fresh basil, and a sprinkle of parmesan.
Notes
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein and healthy recipes that actually taste like the real thing.
MARIE PUNDT says
Really good! I used the little mozzarella pearls and baked them in the oven on a cooling rack set on a cookie sheet.
Tati Chermayeff says
Love this, Marie! The mozzarella pearls are such a smart shortcut, and baking them on a cooling rack is genius. Thanks so much for sharing!
Nan Parrish says
These burgers were so easy to make and so tasty! This recipe idea was SO intriguing and makes healthy eating fun and exciting. Will definitely be making these again in the future and trying more of Tati's recipes!
Tati Chermayeff says
Nan, this makes me so happy! Thank you for such a sweet review. I hope you love the other recipes just as much!
Emily W says
By far one of the best meals I've had in a LONG time!! Will for sure be making this at least once a week! Can't wait to try more of your recipes 🙂
Tati Chermayeff says
Emily, this makes my whole day! Once a week is the dream. Thank you so much, and I hope you love the rest of the recipes too!
Marc Fremmi g says
I made these last night and loved them! So much flavor! Very easy to put together and will be making them again very soon. So glad I stumbled upon your page, can't wait to try more!
Tati Chermayeff says
So glad you stumbled onto the page, Marc! Thanks for taking the time to leave such a sweet review. Can't wait to hear what you try next!
Jessica coppola says
Delicious, and super easy to make!! You gotta try this fun,delicious & healthy burger!
Tati Chermayeff says
Thank you, Jessica!! Fun, delicious, and healthy is exactly what I was going for with these. So happy you loved them!
Chandler S says
ACTUALLY INSANE HOW GOOD THESE ARE!!!! I mean they do not tasty healthy what so ever. My boyfriend and I are obsessed and will be making these again this week.
Tati Chermayeff says
Haha, this is the best compliment ever! Not tasting healthy is exactly the goal. So happy you and your boyfriend are obsessed!