These stuffed chicken parmesan burgers are juicy, cheesy, and surprisingly healthy! They’re filled with gooey mozzarella, topped with marinara, and finished with parmesan and fresh arugula. You can air fry, grill, or pan-sear them for a quick and easy weeknight dinner.
Chicken parm in burger form? Yes, please. I have to admit, these stuffed chicken parmesan burgers are one of my all-time favorite Healthful Blondie recipes.Right up there with my chicken parm stuffed sweet potatoes and chicken caesar pasta salad.
They’ve got gooey mozzarella centers, warm marinara sauce, parmesan, and fresh arugula—basically chicken parm in a lightened-up burger form.
The best part? They take less than 20 minutes and can be grilled, pan-seared, or air fried. Plus, they’re super easy to make gluten-free with one simple swap. We love them all year long and they keep great for meal prepping!
Why you’ll love this recipe:
- Cheesy: Gooey mozzarella center in every burger.
- Flavorful: Tastes just like chicken parm—so delicious!
- Quick & Easy: Ready in under 20 minutes.
- High Protein: 32 grams of protein per patty!
- Gluten-Free Friendly: Easily made gluten-free with a simple swap.
Ingredients needed
These chicken parmesan burgers are made with simple, healthy ingredients. Here’s everything you’ll need:
- Ground Chicken: I recommend 94% lean ground chicken for juicy burgers and a good source of lean protein.
- Egg: This helps hold everything together and adds extra protein.
- Panko Breadcrumbs: Use gluten-free or regular, depending on your preference, to give the patties some nice texture.
- Yellow Onion: Adds flavor and keeps the burgers nice and moist.
- Fresh Basil: The classic Italian flavor that makes these burgers taste like chicken parm.
- Garlic: Trust me, fresh garlic really makes a difference here!
- Seasonings: Dried oregano, salt, and pepper to season the chicken.
- Fresh Parmesan: For that rich, salty flavor. Always grate fresh from the block for the best taste.
- Whole Milk Mozzarella: The ooey-gooey center of these burgers—don’t skimp on the cheese!
- Marinara Sauce: The perfect topping to bring that chicken parm vibe.
- Fresh Arugula: Adds a crisp, peppery bite that balances the richness of the burger.
- Lemon: A squeeze over the arugula brightens up the whole dish with a citrusy zing.
How to make stuffed chicken parmesan burgers
These mozzarella-stuffed chicken parmesan burgers come together in under 20 minutes—perfect for a quick dinner or meal prep. Here’s how to make them:
Mix ground chicken, egg, onion, garlic, basil, oregano, salt, pepper, parmesan, and panko breadcrumbs in a bowl.
Cut the mozzarella into 1-inch slices.
Flatten each, place mozzarella in the middle, and fold the chicken over to seal the cheese inside.
Decide if you want to cook the burgers on the stove, grill, or in the air fryer. All methods take about 10 – 12 minutes.
Warm marinara sauce in a saucepan or microwave. Then, top the cooked chicken parm burgers with it.
Serve the burgers on toasted buns with arugula, marinara, fresh basil, and parmesan.
Top Tips
- Use 93% Lean Ground Chicken: Leaner chicken, like 99%, can result in dry burgers. Stick with 93% for juiciness.
- Don’t Over-Mix: Mix the ingredients just enough to combine. Over-mixing can make the burgers tough.
- Avoid Pressing the Burgers: Pressing down on the burgers while cooking squeezes out the juices. Let them cook naturally for a juicier result!
Equipment Needed
- Large Bowl
- Mixing Spoon
- Knife & Cutting Board
- Small Saucepan
- Grill, Grill Pan, Satue Pan,or Air Fryer
- Measuring Cups
Substitutions & Variations
- Make Them Gluten-Free: To make these chicken parm burgers gluten-free, use gluten-free breadcrumbs and buns.
- Ground Chicken: Use ground turkey (94% lean) for a lighter option.
- Mozzarella: Try provolone, Swiss, or cheddar for a different cheesy twist.
- Fresh Basil: Swap for dried basil if fresh isn’t available.
- Garlic: Use pre-minced garlic, frozen garlic, or 1 teaspoon garlic powder.
- Panko: Regular, Italian, or gluten-free breadcrumbs work, or try almond flour.
- Marinara Sauce: Use your favorite marinara, or try vodka sauce, arrabbiata, or garlic sauce for a new flavor.
- Buns: Choose any type of bun you like—whole wheat, brioche, or gluten-free!
Storage
Storing: Keep in an airtight container in the fridge for up to 3 days. Store the buns and arugula separately.
Freezing: Wrap burgers individually in plastic wrap and freeze for up to 3 months.
Reheating: Microwave or bake at 350°F (175°C) until heated through. Toast the buns, add the burger, and top with sauce and arugula.
Frequently Asked Questions
Yes! Ground turkey works well as a substitute for ground chicken. Use 94% lean turkey for the best results.
Yes, you can quickly air fry these stuffed chicken parmesan burgers. Preheat your air fryer to 375°F, and cook for 15-20 minutes, flipping halfway through, until they reach 165°F internally.
Since measuring the internal temperature is challenging with cheese in the middle, a visual check is crucial. Make a small cut in one of the burgers to ensure there’s no pink and that the cheese inside is fully melted. This method guarantees both safety and optimal texture for the stuffed chicken burgers.
Keep chicken burgers juicy by using 93% lean ground chicken and avoiding overcooking. This recipe adds extra moisture with the shredded onion and egg, so don’t omit those ingredients.
Yes! Simply use gluten-free breadcrumbs and buns to make them 100% gluten-free.
More grilling recipes!
Looking for other recipes like this? Try these:
- Air Fryer Chicken Burgers
- Healthy Penne Alla Vodka with Chicken
- Crispiest Air Fryer Chicken Cutlets
- Healthy Chicken Parm Stuffed Sweet Potatoes
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Stuffed Chicken Parmesan Burgers
Pin Recipe
Ingredients
- 1 lb ground chicken, 93% lean is best
- 1 large egg
- 1 small yellow onion, shredded on box grater
- 2 tablespoon fresh basil, roughly chopped
- 3 large garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh parmesan, grated
- ¼ cup panko breadcrumbs, gluten-free or regular
- 3 ounces whole milk mozzarella, cut into 4 equal-sized circular pieces
- 2 tablespoon olive oil or avocado oil
- 1 ½ cups marinara sauce, I love Rao’s
- 1 cup fresh arugula
- 1 large lemon
- 4 buns, brioche, whole-wheat, regular, or gluten-free
Instructions
-
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 tablespoon 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!
Notes
Checking if Burgers are Done: Because measuring the internal temperature is challenging with cheese in the middle, a visual check is crucial. Make a small cut in one of the burgers to ensure there’s no pink, and that the cheese inside is fully melted. This method guarantees both safety and optimal texture for the stuffed chicken burgers.
Ground Chicken: You can use ground turkey instead. Opt for 94% lean ground turkey.
Mozzarella Cheese: Experiment with different cheeses for stuffing, such as provolone, Swiss, or cheddar.
Fresh Basil: Feel free to use dried basil instead of fresh.
Garlic: Use pre-minced garlic, frozen garlic, or 1 teaspoon of garlic powder instead.
Storing: To store stuffed chicken parmesan burgers, use an airtight container in the refrigerator for up to 3 days. Keep buns and arugula separate during storage.
Freezing: For longer storage, individually wrap the burgers in plastic wrap and freeze for up to 3 months.
Reheating: When reheating, employ a microwave for convenience or bake in a 350°F (175°C) oven until warmed through. Assemble by toasting the buns, adding the heated burger, and topping with red sauce and arugula.
The nutritional information below doesn’t include the buns.
Nutrition
Thank you for supporting Healthful Blondie!
Sharing is caring!