Chicken parm burgers

Cut boneless, skinless chicken thighs across the thinnest part and divide into pieces; do not trim the fat.

Transfer the chicken to a food processor; add grated low-moisture mozzarella, salt, black pepper, granulated garlic, dried oregano, a few tablespoons of panko, about a tablespoon of olive oil and a little marinara sauce.

Pulse on and off, scraping down the sides, until the mixture comes together into a ball and resembles ground beef in texture.

Transfer to a bowl, press down, cover and chill until cold, which makes it easier to work with (optional).

Take one fourth of the mixture onto a piece of plastic and, with dampened hands, form an even patty; form four and wrap in plastic. Chill until ready to fry, or use right away.

Optional: spread the buns with garlic butter of butter, garlic, parsley and a pinch of salt.

Toast the buns in a 400 degree oven for about seven to ten minutes, until the edges are golden brown.

Unwrap a patty and use the plastic to press it out until even and slightly bigger than the bun.

Press panko breadcrumbs onto both sides for a crispy crust; avoid Italian-seasoned crumbs.

Pan fry over medium heat in a good amount of olive oil about three to four minutes until a crispy crust forms; cook through to 150 internal.

Flip, cook the second side about a minute, then top with a couple spoons of hot marinara almost to the edge and a couple tablespoons of grated mozzarella.

Cover and cook a couple more minutes, until cooked through and the mozzarella is melted or close.

Dress the bottom of the garlic bread bun with more marinara, place the burger on top and sprinkle with Italian parsley.