Easy Parmesan Chicken Burgers Recipe (with Herbed Aioli)
Forget dry, boring chicken burgers—these juicy, homemade chicken burgers feature tender ground meat combined with parmesan cheese, breadcrumbs, and a simple seasoning mixture. The ultra juicy patties are topped with fennel-arugula slaw and an herbed aioli.
Servings: 4
Ingredients
Chicken Burgers
- 1 pound ground chicken (or turkey)
- 1 large egg lightly beaten
- ⅓ cup panko breadcrumbs (gluten-free or regular)
- ⅓ cup grated parmesan cheese
- 1 teaspoon kosher salt
- 1 teaspoon dried Italian seasonings
- ½ teaspoon granulated garlic
- freshly ground black pepper
- 1 tablespoon extra virgin olive oil
Shaved Fennel & Arugula Slaw
- 1 medium fennel bulb trimmed and shaved on a mandoline or very thinly sliced
- 1 cup baby arugula
- Pinch Aleppo pepper or red pepper flakes
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
For serving
- Herbed Aioli (tap for recipe)
- Buns
Instructions
Make the burgers
- In a large bowl, combine the ground chicken, egg, panko breadcrumbs, parmesan cheese, salt, Italian seasonings, granulated garlic and a few grinds of pepper. Mix everything together using a fork until evenly combined. Form the mixture into 4 1-inch thick patties (the mixture will be sticky, but that’s okay).
- Heat the olive oil in a large cast iron or non-stick skillet over medium- high heat. Once the oil is hot, arrange the burgers in the pan, reforming them if needed. Cover the skillet with a lid (or with a flat pan); reduce the heat to medium; and let cook until the burgers are golden brown on the bottom, about 3-4 minutes. Flip the burgers over, cover and continue cooking, adjusting the heat as needed, until browned on the other side and cooked through (the burgers should be white throughout), about 3-4 minutes longer.
In the meantime, make the slaw
- In a large bowl, combine the shaved fennel, arugula and Aleppo pepper. Season with salt and pepper. Add the lemon juice and olive oil, and toss to coat.
Serve
- Spread herbed aioli on the cut sides of buns. Arrange the burgers on the bottom buns and pile on the fennel and arugula slaw (serve any remaining slaw on the side). Top with the remaining buns, and devour.
Notes
Recipe Tips
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- For gluten-free burgers use GF panko breadcrumbs.
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- The egg helps bind the patties and provides moisture, but if you have an egg allergy you can omit it.
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- To make turkey burgers, simply swap the ground chicken for ground turkey.
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- If in doubt, you can check the doneness of the burgers with an instant-read thermometer. The internal temperature will be 165 degrees F when the patties are done cooking.
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- The patty mixture also makes for awesome meatballs! Form the mixture into golf ball-sized balls and bake them on a parchment-lined baking sheet at 450 ̊F (230 ̊C) until cooked through (about 15 minutes). Once they’re cooked you can let them cool and freeze them or simmer them for 5-10 minutes in marinara sauce.
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- Use leftover aioli as a dip for oven-baked french fries, grilled potatoes, or on sandwiches.
Storage Tips
Keep leftover chicken patties in an airtight container in the refrigerator for 3-4 days. When ready to eat, reheat them using the microwave, air fryer, or stovetop. Store the aioli and slaw separately in the fridge. They will both stay fresh in the fridge for up to 3 days. Loved this recipe? Check out @nickisizemore for more!