Chicken Parmesan Burger


  • Chicken patty:
  • 1 Cup Italian panko bread crumbs
  • 1/2 Cup buttermilk
  • 2.25 Pounds. ground chicken
  • 1 tablespoon minced garlic
  • 1/4 Cup chopped parsley
  • 1/2 Cup freshly grated Parmesan
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fricos:
  • 12 tablespoons fresh finely grated Parmesan Cheese
  • Other ingredients:
  • 2 tablespoons vegetable oil
  • 4 Cups marinara
  • 1/4 Cup Sutter Home Pinot Noir
  • 6 slices fresh mozzarella
  • 1 Cup basil
  • 1 large loaf focaccia bread, cut into 6 pieces and then cut horizontally
  • 6 tablespoons butter


  • 1. Preheat the oven to 375 degree F. In a large bowl pour buttermilk over bread crumbs. Let sit 5-10 minutes or until buttermilk is absorbed.
  • 2. Add remaining patty ingredients to the bread crumb mixture. Shape into six 6-ounce patties.
  • 3. In a large skillet heat oil over medium-high heat. Add the patties and cook until browned on one side about 4-5 minutes. Flip over and add marinara and wine to skillet. Top each patty with mozarella, cover with a lid and continue to cook 5-6 minutes or until the internal temperature is 165 degrees F.
  • 4. Line 2 baking sheets with parchment paper. Scoop mounds of Parmesan cheese (1 tablespoon per mound) onto mat, spreading each mound about 3″ wide and spacing at least 1″ apart.
  • 5. Bake cheese until light brown and melted, 5-6 minutes (check occasionally while baking so it won’t turn too brown). Remove sheet from oven and let frico cool completely.
  • 6. Turn oven temperature to broil. Spread butter on the insides of focaccia bread. place on baking sheet, butter side up and toast in the oven for 1-2 minutes or until browned.
  • 7. To assemble, spread warmed marinara on bottom bread, top with patty, basil, 2 fricos, and top bread. Repeat for all burgers.