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30-Minute Grilled Italian Chicken Burgers
Lean ground chicken meets grated Parmesan, fresh garlic, and aromatic herbs in these juicy, Italian-inspired patties. You'll get all the comforting flavors of classic chicken parmesan without turning on the stove. Each burger gets a generous spoonful of warm marinara and a blanket of melted mozzarella before landing on thick slices of toasted Italian bread. They're incredibly savory, wonderfully cheesy, and guaranteed to upgrade your next backyard cookout.
Equipment
- Grill
Ingredients
- 1 / 2 cup dry bread crumbs
- 1 / 4 cup grated Parmesan cheese
- 3 garlic cloves, minced
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 1 / 2 teaspoon dried oregano
- 1 pound lean ground chicken
- 1 cup meatless spaghetti sauce, divided
- 2 slices part-skim mozzarella cheese, cut in half
- 4 slices Italian bread ( 3 / 4 -inch thick)
Instructions
- 1Combine the dry bread crumbs, grated Parmesan cheese, minced garlic, basil, and oregano in a large bowl. Add the lean ground chicken and mix gently until just combined. Overmixing will make the burgers tough. Form the mixture into four oval patties, each about 1/2-inch thick.
- 2Preheat your grill to medium heat or set your oven to broil. Cook the patties for 4 to 7 minutes per side, or until an instant-read thermometer inserted into the center reaches 165 degrees.
- 3Spoon 1/2 cup of the spaghetti sauce evenly over the cooked burgers and top each with a piece of mozzarella cheese. Close the grill lid or return to the broiler for 30 to 60 seconds until the cheese melts.
- 4Toast the slices of Italian bread on the grill or under the broiler for 30 to 60 seconds per side. Spread the remaining spaghetti sauce over the toasted bread and place the cheesy chicken burgers on top.
Notes
- Make ahead: To freeze for later, place shaped raw patties on a plastic wrap-lined baking sheet. Freeze until firm, then transfer to a resealable freezer bag.
- Cooking from frozen: Grill or broil the frozen patties directly, adding extra cooking time until an internal thermometer registers 165 degrees.
- Swap: Use fresh mozzarella slices instead of part-skim mozzarella for a richer, meltier cheese topping.
Recipe Details
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