In a large bowl, mix ground chicken, egg, onion, garlic, basil, oregano, salt, pepper, parmesan, and panko breadcrumbs. Gently combine with hands.
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.
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!