Stuffed chicken parmesan burgers: 4 total joys

By anna Boncoeur On August 15, 2025

If you’ve ever looked at a classic Chicken Parm and thought, “I wish I could eat this as a burger,” then I have the answer for you today! We are diving headfirst into the absolute joy that is making Stuffed Chicken Parmesan Burgers, complete with a sweet and spicy homemade tomato jam. Trust me, this recipe is a total game-changer for weeknight dinners!

Hi, I’m Anna! I’m a passionate food lover, and my mission is simple: to share flavorful chicken recipes that make everyday cooking easier and way more joyful. I spend all my time in the kitchen figuring out how to take big, restaurant-style flavors and simplify them for busy home cooks like you. These Stuffed Chicken Parmesan Burgers prove you don’t need complicated steps to get incredible results.

I focus on making sure every recipe I share is reliable and packed with flavor—that’s my promise to you. This recipe delivers juicy chicken, gooey mozzarella, and that perfect crispy coating. You’re going to want to bookmark this one immediately!

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Why You Will Love These Stuffed Chicken Parmesan Burgers

Honestly, who doesn’t love chicken parmesan? But sometimes you just want something you can hold in your hand, right? That’s why these Stuffed Chicken Parmesan Burgers are my favorite weeknight shortcut. They pack all those amazing Italian flavors into a perfectly portioned, pan-fried patty. They taste like you spent hours on them, but they come together surprisingly fast!

They are incredibly juicy thanks to that sneaky pocket of mozzarella cheese inside!
The homemade tomato jam adds a sweet, tangy kick that cuts through the richness beautifully.
Cleanup is minimal since these are pan-fried, not baked or deep-fried.
They feel fancy but are genuinely quick enough for a Tuesday night.

Essential Equipment for Making Stuffed Chicken Parmesan Burgers

You don’t need a million gadgets, but a few things make this process smooth and safe. Grab your sturdy nonstick skillet—that’s where the magic happens for the crisp coating. You’ll also need a box grater for your carrots (if you make the jam), but the most important tool is a reliable instant-read meat thermometer. We have to make sure that chicken is perfectly cooked to 165°F!

Gathering Ingredients for Your Stuffed Chicken Parmesan Burgers

Getting organized beforehand is half the battle, especially when you are dealing with stuffing cheese inside meat! For this recipe, we are breaking the ingredients down into three easy groups: the jam, the patties, and the final assembly. Don’t stress about the ground chicken; I always use a mix of breast and thigh because it keeps those Stuffed Chicken Parmesan Burgers wonderfully moist. Remember, we need enough breadcrumbs for two jobs—one part for mixing into the meat, and one part for the crispy outside coating.

Before you start mixing, make sure your mozzarella is ready to go. You want four nice, thin slices that will melt nicely without leaving huge gaps in the patty. Having everything measured out makes putting these together so much faster. Let’s look at what you need!

Component	Ingredient	Quantity
Jam Base	Olive Oil	2 tablespoons
Patty Base	Ground Chicken (mix)	1 pound
Stuffing	Mozzarella Cheese Slices	4 slices (about 2 oz total)
Coating	Breadcrumbs	½ cup (divided)
Flavor	Grated Parmesan Cheese	¼ cup (divided)

Ingredients for the Sweet and Spicy Tomato Jam

This jam is the secret sauce that elevates these burgers from good to absolutely unforgettable. It simmers down beautifully while you work on the chicken.

Olive oil: 2 tablespoons
Yellow onion: ½, finely diced
Garlic cloves: 2, minced
Red pepper flakes: ½ teaspoon
Dried oregano: ½ teaspoon
Tomato paste: 1 tablespoon
Diced tomatoes (canned): 1 can (14 ounces)
Brown sugar: 1½ tablespoons
Apple cider vinegar: 1 tablespoon
Salt: ¼ teaspoon

Ingredients for the Mozzarella Stuffed Chicken Patties

This is where we build our flavor base. Make sure you mix the chicken gently—we don’t want tough burgers! These are the core components for the Stuffed Chicken Parmesan Burgers.

Ground chicken (breast and thigh mix): 1 pound
Breadcrumbs: ¼ cup (for mixing into the base)
Grated Parmesan cheese: ¼ cup (for mixing into the base)
Milk: 2 tablespoons
Olive oil: 1 tablespoon (for the base mixture)
Salt: ½ teaspoon (for the base mixture)
Black pepper: ¼ teaspoon
Mozzarella cheese slices: 4 slices (about 2 ounces total)

Ingredients for Assembly and Toppings

Don’t skip toasting those buns! It keeps them from getting soggy when you pile on the jam and the juicy patty.

Olive oil: 2 tablespoons (for frying the patties)
Buns: 4 brioche buns or sandwich rolls
Arugula or spinach: 1 cup
Red onion: ½ small, thinly sliced

Step-by-Step Instructions for Perfect Stuffed Chicken Parmesan Burgers

Okay, grab your apron! We are moving fast now, but remember, patience is key for the jam, and gentleness is key for the chicken. We’ll tackle the jam first since it needs time to bubble away nicely on the stove while you focus on forming those beautiful stuffed patties.

Making the Homemade Tomato Jam

First things first, let’s get that jam simmering. Get a small skillet over medium heat and add 2 tablespoons of olive oil. Toss in the diced onion, minced garlic, red pepper flakes, and dried oregano. Let this cook for about 5 minutes until those onions are soft and smelling amazing—don’t let the garlic burn! Next, stir in the tomato paste and cook it for 2 minutes; this deepens the flavor so much. Now, dump in the can of diced tomatoes, the brown sugar, the apple cider vinegar, and that little bit of salt. Bring this mixture up to a bubble, then drop the heat down so it just simmers gently. Let it cook for 12 to 15 minutes, stirring occasionally, until it’s thick enough to coat the back of a spoon. Take it off the heat and let it cool down while you work on the main event.

Preparing the Ground Chicken Mixture

In a medium bowl, we are creating the base for four perfect burgers. Combine ¼ cup of the breadcrumbs, ¼ cup of the Parmesan, the milk, 1 tablespoon of olive oil, ½ teaspoon of salt, and the pepper. Let that sit for just 2 minutes so the breadcrumbs can soak up the liquid a bit. Now, add the full pound of ground chicken. Here is the crucial part for tender Stuffed Chicken Parmesan Burgers: mix this gently! Use your hands or a fork, but only mix until everything is just barely combined. If you overmix, the burgers will get tough, and nobody wants a tough chicken burger.

Forming and Stufﬁng the Chicken Patties

Divide that chicken mixture evenly into 4 small balls. Take one portion and flatten it out into a disk in the palm of your hand—it should be about half an inch thick. Place one slice of the mozzarella right in the center. Now, you need to pinch the edges of the chicken meat up and over that cheese, sealing it completely shut. Really make sure those edges are tight! If you leave any gaps, that cheese is going to escape when you cook your Stuffed Chicken Parmesan Burgers. Make sure all four patties are sealed beautifully before moving on.

Coating the Stuffed Patties

In a separate shallow dish, mix up the remaining breadcrumbs and the remaining Parmesan cheese. This is our crispy armor! Take each sealed patty and gently press both sides into this breadcrumb mixture until it’s coated evenly. Don’t mash it down too hard; we want a light, crisp crust, not a dense shell.

Cooking the Stuffed Chicken Parmesan Burgers Safely

Heat 2 tablespoons of olive oil in your nonstick skillet over medium-low heat. I stress medium-low here—we want that crust to get golden brown slowly without burning before the inside cooks. Carefully place your coated patties in the hot oil. Cook them for 7 to 8 minutes on the first side. Flip them carefully—remember, they are stuffed! Cook the second side for another 7 to 8 minutes. You must use a meat thermometer inserted into the thickest part of the patty to confirm it has reached 165°F internally before you take them out. Safety first!

Assembling Your Final Stuffed Chicken Parmesan Burgers

While the burgers are resting for just a minute after coming off the heat, quickly toast your brioche buns until they are light golden. Now, let’s build these masterpieces! Spread a generous layer of that cooled, sweet tomato jam on the bottom bun half. Lay down a small handful of arugula or spinach, then carefully place one perfectly cooked Stuffed Chicken Parmesan Burger on top. Finish with a few slices of that thinly sliced red onion, and pop the top bun on. They are ready to eat immediately!

Tips for Success with Stuffed Chicken Parmesan Burgers

Making these burgers is fun, but dealing with cheese leakage can be a total headache! My number one defense against a melted mozzarella escape is making sure you seal those edges like you mean it. When you pinch the meat around the cheese, really roll the seam between your fingers to create a tight, seamless pocket before you even think about coating it.

Also, don’t rush the heat! If your skillet is too hot when you start cooking the Stuffed Chicken Parmesan Burgers, the coating burns instantly, and the inside stays raw. Medium-low heat is your friend here—it gives the heat time to gently travel to that mozzarella center while crisping up that beautiful breadcrumb coating. If you notice a little bit of cheese oozing out anyway, don’t panic! Just use a spoon to gently push the excess breading mixture onto that spot to help seal it up while it cooks.

Frequently Asked Questions About Stuffed Chicken Parmesan Burgers

I know you’ll have a few questions when you first try this recipe. It’s a little different than just making a regular burger, but I promise it’s worth the small extra step! Here are the things people ask me most often about making these fantastic Stuffed Chicken Parmesan Burgers.

Can I prepare the patties ahead of time?

Absolutely! This is a great recipe for meal prep. You can form the patties, seal in that mozzarella center, and place them on a parchment-lined baking sheet. Cover them tightly with plastic wrap and refrigerate for up to a day. If you want to freeze them, wrap them individually and freeze them solid. When you are ready to cook, just thaw them in the fridge overnight, then coat them in the breadcrumbs right before they hit the hot oil.

What internal temperature must the chicken reach?

This is non-negotiable for safety, especially with ground poultry! You must use a meat thermometer, and the internal temperature of your Stuffed Chicken Parmesan Burgers needs to hit 165°F (74°C) all the way through. Because they are stuffed, it takes a little longer, so check that middle spot!

What is the best way to prevent the cheese from melting out?

The best trick is to use cold cheese and really work the meat around it. After you place the mozzarella slice in the middle of the flattened chicken, pinch the edges together firmly—almost like you’re crimping a pie crust. Then, roll the entire patty gently between your palms to smooth out the seams before coating it. A tight seal means happy, cheesy burgers!

Storing and Reheating Your Leftover Stuffed Chicken Parmesan Burgers

If you happen to have any of these amazing burgers left over—which, honestly, is rare in my house—storing and reheating them correctly is key to keeping that crispy coating intact. You never want to microwave these if you can help it; the steam turns the crust soggy fast!

The best way to store them is to let the cooked burgers cool completely first. Once they are room temperature, place them in an airtight container. If you want to keep the jam separate, that’s even better, as the moisture from the jam can soften the crust overnight. The oven or an air fryer is your best friend for reheating these bad boys.

Storage Method	Duration	Reheating Tip
Refrigerator	Up to 3 days	20 minutes at 375°F in the oven
Freezer (Cooked)	Up to 1 month	Reheat from frozen in the air fryer

Sharing Your Stuffed Chicken Parmesan Burgers Experience

I truly hope you loved making and eating these! Taking the time to stuff the chicken makes all the difference, doesn’t it? When you try these Stuffed Chicken Parmesan Burgers, please come back and tell me all about it. Let me know how your tomato jam turned out, or if you added any secret toppings! You can also find more inspiration for delicious meals on our Pinterest page.