This recipe takes all the things we love about chicken parm and turns it into an ooey, gooey, stuffed chicken burger with a spicy, sweet, totally easy tomato jam.
4 T Cento Extra Virgin Olive Oil
1 medium yellow onion, diced fine
3 garlic cloves, minced, grated or pressed
1 1/2 tsp kosher salt
1/2 tsp dried chili flake
1/2 tsp dried oregano
2 T Cento double concentrated tomato paste
1/2 C panko style breadcrumbs
1/2 C grated Parmesan cheese
1/4 C milk
1 lb ground chicken
2 ounces whole milk mozzarella cut into four, thin pieces
1 14 ounce can diced tomatoes
2 T dark brown sugar
2 T Cento apple cider vinegar
Buns, arugula and sliced red onion, to serve
Place half the breadcrumbs and half the cheese in a large bowl. Pour in the milk and stir to combine. Set aside.
In a large skillet heat 2 tablespoons of oil over medium heat. Add the onion, garlic, chili flake, oregano, and salt. Cook, stirring occasionally, until onions soften but don’t take on much color – about five minutes. Add the tomato paste and stir to incorporate. Cook the mixture until the tomato paste turns from bright red to more rusty in color, about two minutes.
Remove half of this mixture and put it in the bowl with the breadcrumbs, cheese, and milk. Stir to combine and let cool for a few minutes. Add the ground chicken and use your hands to combine, just until the mixture comes together. Divide into four portions. Place a piece of mozzarella in the middle of each portion and completely surround it with the chicken mixture. Form into a patty 3-4 inches wide, making sure no cheese is showing. Place patties on a lined baking sheet (or plate), cover with plastic wrap and let chill in the fridge for at least 20 minutes.
Add the diced tomatoes, brown sugar, and cider vinegar to the remaining onion mixture. Bring to a boil and lower heat to maintain a simmer. Cook for 10-15 minutes, or until the mixture thickens. Season to taste and transfer to a bowl to cool. Wipe out the skillet and set aside.
Mix the remaining breadcrumbs and cheese in a shallow dish. Coat each chilled burger patty with the breadcrumb mixture, making sure to press lightly so the crumbs adhere.
Heat remaining oil over medium low heat. Carefully place burger patties into the hot oil. It should sizzle, but not furiously. Let burgers cook about 8 minutes per side. They should be dark golden brown and crispy, and have an internal temperature of at least 160°F. Transfer cooked burgers to a paper towel lined sheet pan to drain and cool for at least five minutes before serving.
Serve on buns dressed with arugula, red onion, and tomato jam.
This recipe makes more tomato jam than you need, but it’s so good, and it’s hard to find diced tomatoes in smaller increments than 14 ounces.
The jam can be made and refrigerated up to 5 days in advance. The burger patties can be formed (but not coated with breadcrumbs) and refrigerated up to 24 hours ahead.
You want to pan fry these at a relatively low heat, because they have to cook through completely before the outside gets too brown. This worked beautifully for me just on the stove top, but if you want you can brown them on both sides and finish them in a 350° oven for 5-8 minutes.
I made these in a regular skillet and they turned out just fine, but I highly recommend using non-stick if you’ve got it.
When checking for doneness, an instant read thermometer is VERY helpful. Just make sure to aim for the chicken and not the melted cheese directly in the middle.
Keywords: stuffed burgers, chicken parm burgers, stuffed chicken parm burgers, cento fine foods, cheese stuffed burgers