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Mozzarella stuffed chicken parmesan burgers

Stuffed Chicken Parmesan Burgers

These stuffed chicken parmesan burgers are filled with mozzarella, topped with marinara, and garnished with parmesan and arugula. You can air fry, grill, or pan-sear them for a quick, healthy weeknight dinner or meal prep!
5 from 7 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Serving 4 servings

Ingredients
 

  • 1 lb ground chicken, 93% lean is best
  • 1 large egg
  • 1 small yellow onion, shredded on box grater
  • 2 tbsp fresh basil, roughly chopped
  • 3 large garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ cup fresh parmesan, grated
  • ¼ cup panko breadcrumbs, gluten-free or regular
  • 3 ounces whole milk mozzarella, cut into 4 equal-sized circular pieces
  • 2 tbsp olive oil or avocado oil
  • 1 ½ cups marinara sauce, I love Rao’s
  • 1 cup fresh arugula
  • 1 large lemon
  • 4 buns, brioche, whole-wheat, regular, or gluten-free

Instructions

  • In a large bowl, mix ground chicken, egg, onion, garlic, basil, oregano, salt, pepper, parmesan, and panko breadcrumbs. Gently combine with hands.
    Italian ground chicken patty mixture
  • Divide the mixture into 4 portions. Flatten each portion, place a piece of mozzarella in the middle, and fold the chicken over, ensuring the cheese is completely covered. Patties should be about 1 inch thick with no cheese showing.
    side by side how to stuff chicken burgers with mozzarella cheese
  • Stove: Heat a large pan with 2 tbsp olive oil over medium heat. Add burgers, cook for 5 minutes, flip, then reduce heat to medium-low. Cook for another 4-5 minutes until the chicken reaches an internal temperature of 165°F.
  • Grill: If using an outdoor grill, preheat to medium (350-375°F), lightly grease the grill with oil, and cook burgers for 4-5 minutes on each side.
  • Air Fryer: Preheat your air fryer to 375°F, add the stuffed burger patties to the basket (NO OVERLAPPING), and air fry for 15-20 minutes, flipping halfway through.
  • In a small saucepan, heat marinara sauce over medium-low on the stovetop. Or use the microwave in 30-second intervals until warm.
  • Toss the arugula with a drizzle of olive oil, a squeeze of lemon, and a crack of salt & pepper.
  • Serve burgers on toasted buns topped with arugula, marinara sauce, fresh basil, and a sprinkle of parmesan cheese. Enjoy!
    adding fresh arugula salad and parmesan on top of the burgers

Notes

Gentle Stuffing: When forming the patties, create a slight well in the center for the cheese. Add the cheese and carefully seal the edges, ensuring no cheese peeks out. This helps prevent leakage during cooking for a perfectly stuffed and gooey center. Always go for less cheese rather than more.
Checking if Burgers are Done: Because measuring the internal temperature is challenging with cheese in the middle, a visual check is crucial. Make a small cut in one of the burgers to ensure there’s no pink, and that the cheese inside is fully melted. This method guarantees both safety and optimal texture for the stuffed chicken burgers.
Ground Chicken: You can use ground turkey instead. Opt for 94% lean ground turkey.
Mozzarella Cheese: Experiment with different cheeses for stuffing, such as provolone, Swiss, or cheddar.
Fresh Basil: Feel free to use dried basil instead of fresh.
Garlic: Use pre-minced garlic, frozen garlic, or 1 tsp of garlic powder instead.
Storing: To store stuffed chicken parmesan burgers, use an airtight container in the refrigerator for up to 3 days. Keep buns and arugula separate during storage.
Freezing: For longer storage, individually wrap the burgers in plastic wrap and freeze for up to 3 months.
Reheating: When reheating, employ a microwave for convenience or bake in a 350°F (175°C) oven until warmed through. Assemble by toasting the buns, adding the heated burger, and topping with red sauce and arugula.
The nutritional information below doesn't include the buns.

Nutrition

Calories: 327kcal | Carbohydrates: 14g | Protein: 32g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 165mg | Sodium: 1367mg | Potassium: 1014mg | Fiber: 3g | Sugar: 4g | Vitamin A: 846IU | Vitamin C: 24mg | Calcium: 249mg | Iron: 3mg
Course Lunch & Dinner
Cuisine Italian
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!