Chicken Parm Burger
Published July 14, 2022
Dane Tashima for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon plus ½ teaspoon olive oil, plus more as needed
1 pound ground chicken or turkey
½ cup plus 2 tablespoons finely grated Parmesan
¼ cup chopped basil or parsley leaves
2 tablespoons tomato paste
2 garlic cloves, finely grated
Kosher salt (such as Diamond Crystal)
4 (¼-inch-thick) slices from a large ripe tomato
½ cup grated fresh or low-moisture mozzarella
4 burger buns or ciabatta rolls
Arugula, for serving
Nutritional analysis per serving (4 servings)
62 grams carbs; 124 milligrams cholesterol; 684 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 9 grams saturated fat; 23 grams fat; 6 grams fiber; 1025 milligrams sodium; 43 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Lightly grease a large plate with oil and set aside. In a medium bowl, combine the ground chicken with ½ cup Parmesan, the basil, tomato paste, garlic and 1 teaspoon salt. Working the meat as little as possible, form 4 patties that are each about 4 ½ inches wide and about ½ cup or 135 grams. Transfer to the greased plate and refrigerate until Step 3. (This helps prevent the juices and fat from leaking.)
- Step 2
On a rimmed plate, sprinkle the tomato slices with salt. In a bowl, stir together the mozzarella and the remaining 2 tablespoons Parmesan.
- Step 3
Heat ½ teaspoon olive oil in a large skillet over medium. Add the buns, cut sides down, and toast until golden brown, 2 to 3 minutes. Transfer to serving plates.
- Step 4
Heat 1 tablespoon olive oil in the skillet over medium. Working in batches if necessary, add the patties and cook until browned underneath, 3 to 5 minutes. (Reduce heat if the patties are burning.) Flip the patties, top with the cheese mixture, cover the skillet with a lid or baking sheet, and cook until the cheese is melted and the patties are cooked through, 3 to 5 minutes. Turn off the heat.
- Step 5
Pat the tomatoes dry. To each bottom bun, add a handful of arugula, followed by a slice of tomato, a chicken patty and its top bun. Serve hot.
Private Notes
Comments
These turned out perfectly. Taking a page from Clare de Boer's Juicy BLT recipe, I decided to marinate the tomato slices in a little red wine vinegar, olive oil, salt and pepper. Trust me, you won't regret it.
I like this idea and will make it sometime this week, but I will pre-mix the patty ingredients (hopefully becomes something like a crumble) then add the meat so it will incorporate better without having to overwork the meat. Otherwise, I don't see how the tomato paste will get well distributed.
This is phenomenal. I used grape tomatoes and basil from my garden to make a bruschetta. I think fresh basil in the meat mixture is a must. Topped it with the toscano pizza cheese from Trader Joe’s… just luscious! I cooked mine on the grill on a very hot griddle pan, a rich umami crust developed and the burger was juicy. Put the bruschetta over the gooey cheese and having taken that first bite, said a prayer of gratitude.
Trust the recipe, as written. It takes only a few squishes through your fingers to incorporate the ingredients—time and heat will even things out perfectly.
made per recipe. Marinated the tomatoes with red wine vinegar as comments suggested. Turned out well. Family liked it. May have needed a bit more salt but tasty.
I love these! I bake them at 400 for 20-25 minutes, until they reach temperature, and they don't dry out. I add on the cheese at the end so it melts in the oven. I add some balsamic glaze and marinara to the burger, and use sweet campari tomatoes. The patties keep and reheat well, but I don't add the cheese until I am going to eat them.