“I’m a sucker for a good burger. I am also a sucker for turning classic recipes into burgers. Chicken Parmesan is a dish I like – sort of. I actually love all the elements: chicken, breadcrumbs, cheese, marinara sauce; it’s just that it can get too soggy for my taste when cooked the classic way. That’s why I thought “why not deconstruct it a bit?” Why not indeed! And if I were to deconstruct it how about taking it one step further and reconstructing it as a burger?
The recipe started to take form in my head, I just needed the perfect bun for my burger. I decided to make my own bun for my chicken-Parmesan-reinvented-as-a-burger burgers. Chebe focaccia mix seemed like the perfect way to go – simple, quick, and with the herbs and Parmesan, perfect!” – Simply Gluten-Free
Recipe and photos by Simply Gluten-Free
- 1 (7.5 ounce) box Chebe Focaccia Mix
- 4 Tbsp olive oil, divided
- 2 large eggs, lightly beaten (may use aquafaba*)
- 1 1/3 cup grated Parmesan cheese (or dairy free version**), divided
- 1/4 cup water
- 1/2 cup gluten free prepared marinara sauce
- 1/3 cup gluten free bread crumbs
- 1 pound ground chicken
- 3 cloves garlic, minced or grated
- 1 small white or yellow onion, minced or grated
- Kosher salt
- Freshly ground black pepper
- 1 tsp dried oregano
- 4 slices fresh mozzarella cheese, (or dairy free version**) about 1/4 inch thick
- 1 cup baby arugula
-
Preheat oven to 375F. Line a baking sheet with parchment paper or a silicon baking mat.
-
Combine the Chebe Focaccia Mix with 2 Tbsp olive oil, 2 eggs, 1 cup parmesan cheese, and 1/4 cup water. Stir to combine. Dump the mixture onto a clean work surface and knead until smooth. Divide into 4 equal sized pieces. Roll each portion into a ball, place on the prepared baking sheet and flatten into disks about 4 inches across. Brush the tops with olive oil and bake for 20 minutes or until the buns are browned and cooked through.
-
While the buns are baking, make the chicken burgers.
-
Heat the marinara sauce and keep warm.
-
Combine the remaining 1/3 cup parmesan with the breadcrumbs and place on a plate.
-
Combine the chicken with the garlic, onion, 1 teaspoon salt, 1/2 tsp pepper, and the oregano. Divide into 4 equal sized patties. Coat the burger patties with the breadcrumb/cheese mixture, pressing the crumbs lightly into the burger.
-
Heat 2 Tbsp olive oil in a large skillet with a lid over medium heat. Fry the burgers in the hot oil until browned and crispy on the bottom, about 4 minutes. Flip, top with the mozzarella cheese slices, cover the pan and cook until the bottom is crispy, the burger cooked through and the cheese melted, 3 – 4 minutes.
-
Cut the parmesan buns in half, place a good handful of arugula on the bottom half, top with a chicken burger, spoon on some sauce and place the top of the bun on top. Serve immediately.
*For an egg-free version, use 6 Tbsp aquafaba.
**Dairy free cheese works great with Chēbē!
Recipe by Simply Gluten-Free
This recipe works great with Chēbē Focaccia Mix, but you may also try it with these Chēbē mixes:
