Step 1

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

Step 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.

Step 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.

Step 4

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 and stir until evenly moistened. Add 1 pound ground chicken and mix just until combined; do not overmix.

Step 5

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.

Step 6

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.

Step 7

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

Step 8

Transfer the pan to the oven. Broil until the patties register at least 165ºF 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.