Get out of your burger rut with these ground chicken parmesan burgers. Grill then serve on ciabatta rolls and top with marianara sauce and mozzarella.

Chicken Parmesan Burgers

(3-ounce) square ciabatta rolls

garlic clove, halved

chicken

½ teaspoon chopped fresh rosemary

½ teaspoon chopped fresh thyme

red pepper

salt

black pepper

Cooking spray

mozzarella cheese, divided

basil leaves

Cut rolls in half. Place bread, cut side up, on a baking sheet. Broil for 3 minutes or until lightly browned. Remove bread from pan. Rub each slice with cut side of garlic. Set aside.


Combine chicken, 1/3 cup marinara, rosemary, thyme, red pepper, salt, and black pepper. Divide into 2 portions, shaping each into a 1/4-inch-thick patty. Heat an ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 3 minutes. Turn patties, and place pan in oven. Bake at 375° for 8 minutes. Top each patty with 2 tablespoons cheese; bake 1 minute.


Layer bottom half of each roll with 2 basil leaves, 1 patty, 1 tablespoon marinara, 2 basil leaves, and roll top.


These were wonderful!!! I did add about 1/4 Italian seasoned panko bread crumbs for a little more flavor and texture.  I think that bread crumbs of some kind are a must for this one, otherwise they are likely to fall apart.  I also decided to grill them which added amazing flavor to them.  I used light provolone cheese rather that mozzarella as I felt cheese slices would do better on the grill.  I don't think that it matters much which cheese you choose.  These will most certainly become a staple.

These were really good. I used my new KitchenAId attachment to grind my own chicken breasts. That was fun for both me and my kids. I did add some garlic powder to the mix along with a little bit of Panko bread crumbs and parmesan cheese. I also did add some chopped basil to the mix. I agree with everyone else that they are a little mushy at first but they stick together very well and cook up so easily. My whole family lived them. They tasted like something that would come from a restaurant. I will try provolone cheese and parsley next time.

This was very yummy! Both my husband and I enjoyed it very much. I added some chopped fresh basil, parsley and garlic to the mixture. Also about 1/4 cup panko bread crumbs and Parm cheese. I used lite provolone instead of the mozerella.

This was OK but the meat was to mushy I wouldn't add as much sauce to the meat mixture next time. Maybe add some fresh basil to the meat mixture as well. This will be good but I feel it needs quite a few modifications

My husband absolutely loved these and they were very easy to make. I did have a little problem finding some of the ingredients, the ground chicken took a special trip to a whole food store and I served them on terlato rolls instead of ciabatta.  I used Paul Newman's Organic marinara sauce and left out the salt.  The patties were a little mushy/runny when I put them in the pan but they cooked up nice and were very flavorful.  Will definitely make these again.

I loved these burgers.  They were a little mushy to begin with so I put foil on the grill before I grilled them (a modification).  Didn't think I would like the fresh basil but since I had it in my garden decided to try it.  They were wonderful. I will be making them again.

With a few easy modifications, this recipe has quickly become a favorite in our house! We added 1/4 cup of Italian seasoned breadcrumbs to the ground chicken mixture. Since the store was out of fresh basil leaves, I sprinkled crushed dried basil leaves over the cooked chicken burgers and topped with the shredded mozzarella. The results were great and my husband loved it!

I thought this was so flavorful and delicious, and as a Cajun I am used to bold flavors. Maybe the naysayers used bland sauce to begin with. The meat mixture was really mushy, and I thought it would be a disaster, but it turned out great, and they were even better reheated in the microwave the next day, and I never think that. I will be making these a lot.

This was delicious lots of good flavor, I didn't use ciabatta or sour dough buns... next time I will go to the nicer grocery store to get them, it really would have given it that extra special touch.

I've been making Cooking Light recipes for over 10 years and today is the first time I've posted a comment. This burger was awful! I cut into the burger and my husband asked if it was made with my cat's Fancy Feast wet cat food. The burger not only looked gross, it was very bland. I was thankful that it didn't take long to prepare, since we ended up throwing away the burgers.

My husband and I love this recipe!!!!  It's something I could eat every week!  I use Newman's marinara sauce, dried rosemary and use dried basil in place of the thyme.  My skillet is not ovenproof to that temperature, so I place the patties in a greased 8x8 pan to continue the baking process.  We like to put our marinara sauce in a cup on the side to dip in rather than on the sandwich itself.  VERY yummy!

MMMMM, the flavors in these burgers were delicioso!! I doubled the recipe so we could have leftovers. It wasn't at all possible to shape these into patties, since the mix was VERY runny, so I just spooned equal portions into a hot pan. Once they firmed up, they were easy to flip. Can't wait for leftovers tonight! Twelve yummy pts...

Not my favorite Cooking LIght recipe, but certainly edible. boyfriend liked these a lot. Patties are a lot easier to handle if you make them in advance and refrigerate for an hour or so. They also freeze well.

Not a bad concept, but the thyme took over the dish.  Next time I would add oregano and or basil to the chicken.

I made these and they kind of mushy and hard to flip but once cooked they were wonderful.  I loved it as it was something that was so unexpected for a sandwich.  My husband thought it was not good at all and he thought it was too bland.  It might have been the sauce I used as I had some water in the pan during my first side of the burger cooking.  I did drain it and then flipped them.

We love these sandwiches! They are super simple (you only have to chop a few herbs), and taste wonderful. Yes, the mixture is very mushy, but that's because of the marinara sauce, which keeps the chicken from being too dry. The keys to the great flavor are the fresh herbs, and the toasted ciabatta rolls. Whatever you do, don't skip the fresh basil! I've been a fan of Cooking Light for many years, and I would rate this recipe in my top 10.

Great! Love it! I added more of the red pepper flakes to kick it up a notch which helped. I would also add bread crumbs as they are a little mushy. I think next time I will use real slices of parmesan instead of the mozzarella cheese. I thought it was easy and really flavorful.

This was so awful.  The blend of spices was just blech, nothing special.  So watery when put in pan.  Tasted so bland.  Threw it away.  There are much better and interesting burger recipes out there.

If a recipe is going to have "parmesan" in the title, shouldn't it have parmesan in the recipe?

Anyway - these were a nice change up from hamburgers and the family enjoyed them.  I could only find mini-ciabatta rolls so we had 2 mini burgers each and I used 1/2 pound of ground turkey breast and 1/2 pound of ground chicken thighs (double batch to serve 4).  The meat was pretty watery when I went to put on the cheese so I poured most of the liquid off before melting the cheese.

Fresh herbs really make it - loved the basil in place of lettuce.  I'll add this one to our regular rotation.  I'll probably just stick with ground turkey instead of chicken.

Very tasty and a nice change from regular burgers. I tripled the recipe for 6 people and my family said it was a keeper. As the other reviewers said, it was quite mushy so I added a small amount of bread crumbs which helped a little, but they were fine once they werenin the pan. I used dried Rosemary and thyme with the fresh basil and my own homemade tomato sauce. I served them with a mixed greens salad which made this a quick and tasty weeknight meal. Will definitely make again.

Great recipe for making ahead the night before with easy prep. I have not had a lot of experience with cooking with ground chicken and so I was unsure about when it was done (red marinara color didn't help of course) - so I cooked it a little longer and all seemed fine.  The ciabatta is a key addition!  That made the burger a great healthy tasty combination!  I also doubled the recipe to make four and for kids, you may want to use half of the red pepper flakes. Definitely a repeat.

Super tasty. Doubled the recipe and this made four BIG burgers. I agree with the other review -- it looked like it was going to be mushy but it turned out decently. I had to cook them a bit longer than instructed.

I thought these were tasty. They were mushy when I made the patties and I was worried how they would turn out. But they were fine after they cooked. I didn't have any time so instead of all of the herbs, i just chopped the basil and put that inside. Good weeknight meal.

chicken parmesan burgers

Total: 30 minutes

Servings: 1.5

Cost: $21.31 /serving

Author : Lauren Zembron, Boston

Ingredients

Instructions

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