Stuffed Chicken Parmesan Burgers
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.
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
Checking Doneness: Insert a thermometer into the side of the patty so the tip lands in the chicken, not the cheese. It should read 165°F.
Preventing Leaks: Use a small piece of mozzarella and seal the edges completely. Too much cheese is what makes it leak.
Gluten-Free: Use gluten-free panko and buns.
Storage: Refrigerate cooked burgers for up to 3 days or freeze for up to 3 months. Reheat in the microwave or a 350°F oven.
Nutrition: The nutrition info doesn't include the bun.
Nutrition
Calories: 374kcal | Carbohydrates: 10g | Protein: 32g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 165mg | Sodium: 940mg | Potassium: 873mg | Fiber: 2g | Sugar: 4g | Vitamin A: 547IU | Vitamin C: 11mg | Calcium: 257mg | Iron: 3mg
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