For the Burgers:
- ½ cup Panko breadcrumbs
- ¾ cup grated pecorino romano cheese
- ¼ cup ketchup
- 1 tablespoon of milk
- 2 garlic cloves, grated (or finely minced)
- ½ an onion, grated (or finely chopped)
- ¼ cup fresh parsley, chopped
- 2 eggs, beaten
- 1 lb ground chicken
- Salt and pepper, to taste
- Olive oil, for browning
- Burger buns, for serving
- Slices of fresh mozzarella cheese (I do about two per burger)
- Slices of tomato
- 4–6 pieces of bacon, crisped
- Fresh basil leaves
- Balsamic glaze
- In a large bowl, combine the breadcrumbs, cheese, ketchup, milk, garlic, onion, parsley, and eggs until well blended. Season well with salt and pepper.
- Gently fold in the ground chicken and mix until well incorporated, but not over mixed (over mixing results in tough, dry burgers). Form mixture into 4 large or 6 medium patties.
- Heat a large skillet (or grill!) over medium-high heat. Add the olive oil and heat until shimmering (or oil the grates of the grill). Add the burger patties to the pan/grill and cook for 5 minutes per side, until golden and cooked through.
- Transfer the warm burgers to buns and immediately top with bacon and fresh mozzarella. This will allow the cheese is soften just slightly. You also could add the cheese during the final minute of cooking for a more melty result, but I like to preserve the “fresh” taste of the cheese. Top with tomatoes, basil, and a drizzle of balsamic glaze. Serve!