I always go straight for a classic chicken Parmesan when I’m at an Italian-American restaurant, but rarely make it at home because dredging chicken and then frying it is more than I want to do most nights for dinner. But that delicious combo of juicy chicken smothered in sauce and cheese can be had, even on a busy weeknight.

Introducing chicken Parmesan burgers! This easy, soon-to-be classic is a mash-up of chicken Parm and chicken Parm meatballs. You simply shape a mixture of ground chicken with Parmesan and a few other easy-to-find ingredients into patties, sear in a pan, top with sauce and mozz, and finish in the broiler. Slide the patties onto toasted burger buns for a tasty dinner with minimal cleanup (and no leftover frying oil to deal with).

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Chicken Parmesan Burgers

Serves 4

For the patties:

1 ounce Parmesan cheese (1/2 cup freshly grated or 1/3 cup store-bought grated)

1/4 medium bunch fresh parsley or basil

1/2 cup panko breadcrumbs

1 large egg

1 1/4 teaspoons kosher salt

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

1 pound ground chicken, preferably dark meat

1 tablespoon olive oil

For the burgers:

4 ounces low-moisture mozzarella cheese (about 1 cup shredded)

4 (about 4-inch wide) split hamburger buns

1 1/2 cups store-bought or homemade marinara sauce

2 sprigs fresh basil (optional)

1. Arrange a rack in the top third of the oven and heat the oven to broil.

2. Grate 4 ounces low-moisture mozzarella cheese on the large holes of a box grater (about 1 cup), or measure out 1 cup store-bought shredded. Set aside.

3. Prepare the following, adding each to the same large bowl as you complete it: Finely grate 1 ounce Parmesan cheese (about 1/2 cup), or measure out 1/3 cup store-bought grated. Pick the leaves from 1/4 medium bunch fresh parsley or basil and finely chop until you have 1/4 cup.

3. Add 1/2 cup panko breadcrumbs, 1 large egg, 1 1/4 teaspoons kosher salt, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper to the bowl and stir until evenly moistened. Add 1 pound ground chicken and mix just until combined; do not overmix.

4. Divide the mixture into 4 (about 4.8-ounce) portions. Using wet hands, shape each portion into a 4-inch-wide patty that’s about 2/3-inch thick.

5. Heat 1 tablespoon olive oil in a large 12-inch broiler-safe frying pan or cast-iron skillet over medium heat until shimmering. Add the patties (they will be snug) and cook until dark golden brown, 2 to 3 minutes per side (they will not be cooked through). Meanwhile, split 4 hamburger buns and place cut-side up on a baking sheet. Broil until golden brown and toasted, about 1 minute. Pick the leaves from 2 fresh basil sprigs and thinly slice if desired.

6. When the patties are ready, turn off the heat. Pour 1 1/2 cups marinara sauce evenly over the patties. Sprinkle reserved 1 cup shredded mozzarella evenly over the patties.

7. Transfer the pan to the oven. Broil until the patties register at least 165 F on an instant-read thermometer and the mozzarella is melted and well browned, 2 to 5 minutes (tent loosely with aluminum foil if the cheese is browned but the patties are not cooked through yet). Remove the pan from the oven. Using a flat spatula, transfer a patty onto each bottom bun. Top each patty with the basil leaves if desired. Close each burger with the top half of the bun.

Recipe notes

Make ahead: The patties can be shaped up to 6 hours ahead and refrigerated until ready to cook.

Storage: Refrigerate leftover patties in the sauce in an airtight container for up to four days. Reheat in the microwave or in a low oven.

(Christine Gallary is food editor-at-large for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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