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+ servings

Chicken Parm Burgers with Grilled Vegetables

Author - Serena Wolf
Prep Time: 20 minutes
Cook Time: 30 minutes
Yields: 4 burgers


For the chicken burgers:

  • 1 pound ground chicken breast If you substitute ground turkey, use 93% lean. 99% lean will be too dry.
  • 1 garlic clove minced
  • 1/3 cup minced red bell pepper about half a medium pepper
  • 2 tablespoons grated Parmesan cheese
  • ¼ teaspoon salt
  • ½ teaspoon dried oregano
  • Fresh ground pepper to taste
  • tablespoons olive oil

For the fire roasted tomato sauce:

  • 1 teaspoon extra virgin olive oil
  • 3 tablespoons minced yellow onion
  • 1 garlic clove minced
  • 1 14.5- ounce can diced fire roasted tomatoes I like Muir Glen
  • ¼ teaspoon kosher salt
  • ½ teaspoon dried oregano
  • 1/8 tablespoon crushed red pepper flakes

For the grilled vegetables:

  • ½ large zucchini sliced into ¼-inch planks
  • 1 small or ½ large summer squash, sliced into ¼-inch planks
  • ½ eggplant sliced into ½-inch rounds
  • 2 tablespoons olive oil
  • Kosher salt
  • White pepper


  • 4 whole wheat or multigrain buns
  • 4 oz fresh part-skim mozzarella sliced into 4 rounds (Yes, you can also use shredded mozzarella)


  • Start by prepping your chicken burgers. Add all the ingredients for the burgers except the olive oil to a mixing bowl. Mix until well combined, I suggest doing this with your hands, dudes. (Kinda gross, but kinda fun.) Form the chicken mixture into four evenly sized patties, approximately 1-inch in thickness. Cover and refrigerate until ready to use.
  • Next, get going on the fire roasted tomato sauce. Heat 1 teaspoon olive oil in a medium sauté pan (or saucepan). When hot, add the onions and garlic. Cook for 2-3 minutes until the onions soften and the garlic becomes fragrant. Add the diced fire roasted tomatoes, salt, oregano, and red pepper flakes. Let the sauce simmer for about 5 minutes. Remove from the heat and let cool slightly. Pour the sauce into a blender or food processor and puree until smooth. Return the sauce to the pan and keep warm until ready to use.
  • Moving on to the vegetables! Pre-heat a grill or grill pan over medium heat. In a large bowl, toss the sliced zucchini, squash, and eggplant with the olive oil. Season generously with salt and white pepper. Place your vegetables on the hot grill. Cook the zucchini and summer squash for about 3-4 minutes per side until tender. The eggplant rounds will need a little extra love. Grill them for about 6-8 minutes per side. Transfer the grilled vegetables to a cutting board or plate, cover loosely with aluminum foil, and set aside until ready to use.
  • Time to cook the burgers. Heat 1½ tablespoons olive oil in a large non-stick pan over medium heat. When hot, add the burgers and cook for about 6 minutes per side or until cooked through.
  • Remove your burgers from the pan and place them on a foil-lined baking sheet. Pre-heat your broiler on high.
  • Top each burger with a generous amount of the fire roasted tomato sauce and a 1-ounce round of mozzarella.
  • Place the burgers under the broiler for 1-2 minutes or until the cheese is melted and bubbling. (If you want toasted buns, now would be the time to toast those bad boys.)
  • Carefully place each chicken parm burger on a bun and top with grilled vegetables. Dig in, dudes.