Burgers & grilled things,  Chicken dishes,  Cooking Recipes,  Experiments & experiences

{Built from Scratch} Chicken Parmesan Burgers with Garlic Fries

While I was thinking about which of my recipes in my backlog to post first, I had an idea: I wanted to make a segment for the blog that would incorporate several recipes from scratch to create one full delicious meal. Burgers seemed like a pretty good starting point, even though to be honest, I’m not much of a burger girl (nor a fastfood girl for that matter). That’s probably why I’ve never thought of making a whole burger from scratch before.

For this little project, I was most excited for the bun-making aspect. I guess for people who like bread-making such as myself, any chance to get to make a new kind of bread is one to be grabbed. The fries and patties were really easy to make although they take a little bit of time to finish. I started preparing this a little late into the morning so I ended up rushing to finish everything before lunchtime. It was fun, in a nerve-wracking sort of way. My brothers become kind of pesky when they’re hungry.

I was honestly considering not posting this recipe because I wasn’t happy with my photographs. I had very little time to take them, and I found it difficult to find a good angle when there are angry hungry people breathing down your neck. Also, I didn’t have a story for this recipe, only that it’s a first for my {Built From Scratch} concept.

You’d think I would have something better to show as an introduction, something better written or better photographed, but I guess I was having one of those day. But does everything need a reason, really? Can’t I just make the darn burger and move on? Isn’t trying something for the first time motive enough to write? The fact that this is a blog that supposedly chronicles my food-making and food-photographing journey -ugly days included- gave me the answer, and so I’ll tell you how my burger adventure went.

The patties were the first thing I made. It’s supposed to make only 4 thick ones, but I decided to divide it into 8 slightly thin ones to make it a little lighter. I shaped the patties the night before and popped them into the freezer. The next day I cooked them on a plate in a turbo broiler because I don’t have one of those boxy broilers (the plate is there to facilitate easy cleaning for me).

Topped with a bit of mozzarella and tomato sauce, these patties were juicy from the chicken and just slightly salty from the Parmesan and tomato sauce.

Chicken Parmesan Burgers

Topped with a bit of mozzarella and tomato sauce, these patties were juicy from the chicken and just slightly salty from the Parmesan and tomato sauce.

Makes 4 to 8 patties/burgers


For the patties

  • 1 pound ground chicken
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup plain bread crumbs
  • 2 teaspoons Italian seasoning
  • 1/4 cup chopped flat leaf parsley
  • 1 clove garlic, minced
  • 1 shallot, finely diced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

To serve

  • pasta sauce
  • mozzarella or provolone cheese, sliced or shredded
  • hamburger buns
  • Oven-baked fries, recipe suggestion below


  • 1. Place the Parmesan cheese, bread crumbs, Italian seasoning, parsley, garlic, shallot, salt and pepper in a medium bowl and stir to combine. Add the ground chicken and gently mix until everything is evenly distributed.
  • 2. Form the mixture into 4 up to 8 patties and refrigerate for 30 to 40 minutes to allow the flavors to meld. You may also freeze it overnight covered with plastic wrap.
  • 3. If patties were frozen, thaw to room temperature or defrost in a microwave. Preheat your broiler and set a rack about 6 inches from the heating element. Spray a broiler pan with nonstick cooking spray.
  • 4. Broil the burgers for 5 to 6 minutes on the first side, then flip and broil for 4 to 5 minutes on the second side, or until golden and completely cooked through.
  • 5. Remove the pan from the oven and top each burger with tomato sauce and cheese. Return to the oven and broil for about 1 minute, or until the cheese has melted. If you want to toast the rolls, you can pop them under the broiler briefly as well before serving.


I didn’t have much success with the fries however, because mine ended up soggier than I was expecting. (To see better looking fries, please do click on my recipe source link.) Maybe I didn’t have enough potatoes, or maybe my oven wasn’t hot enough? Nonetheless, eating these baked fries with ketchup while chowing down the burgers was extremely satisfying.

I can’t tell you if they’re the same as actual San Francisco Garlic Fries though. The last time I was in one of my favourite cities in the world, fries were the last thing on my mind to eat!

San Francisco Garlic Fries


  • nonstick cooking spray
  • 2 1/4 pound russet potatoes, cut lengthwise into batons
  • 2 1/2 tablespoons vegetable oil
  • kosher salt and freshly ground pepper
  • 1/2 tablespoon vegetable oil
  • 4 garlic cloves, minced
  • 2 tablespoons chopped flat-leaf parsley


  • 1. To cut the fries, cut a small section off one side of the potato so you have a flat surface to begin your cutting. With that flat side down, slice the potato into 1/4 to 1/3-inch wedges, then stack the wedges and slice into 1/4 to 1/3-inch batons.
  • 2. Preheat oven to 450°F (about 235°C). Spray two large, rimmed baking sheets with nonstick cooking spray.
  • 3. Combine the potatoes with 2 1/2 tablespoons of the oil in a large bowl and toss to coat. Season with salt and pepper. Divide the potatoes between the two baking sheets and spread in a single layer.
  • 4. Bake for 30 minutes, or until the fries are tender and browned, rotating the baking sheets a few times for even cooking. Increase the oven temperature to 500°F (260°C) and continue cooking until the fries are dark brown in spots, another 5 minutes or so.
  • 5. Meanwhile, whisk the remaining 1/2 tablespoon of oil with the garlic and parsley in a large bowl. Add the hot fries and toss to coat. Season to taste with salt and pepper before serving.
I am going to be on the look-out for any great fish-based burger patties for now. If you have any suggestions, please do leave them in the comment section below. Thanks a lot! 🙂


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