“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.
This recipe works great with Chēbē Focaccia Mix, but you may also try it with these Chēbē mixes: