Patties Parmigiana

These are hamburger patties that went to Italy and came back wearing Parmesan and mozzarella. Seasoned ground beef gets coated in a Parmesan-cornflake crumb crust, browned in a skillet, then simmered in Italian tomato sauce and finished with a melted slice of mozzarella on top. It’s chicken parm logic applied to a burger, and it works brilliantly.

The cornflake and Parmesan coating gives each patty a crispy shell that holds up even after simmering in sauce. Dipping in beaten egg first helps the crumbs grip, so the coating doesn’t slide off during browning.

Browning the patties first builds a caramelized crust, then the 15-minute simmer in tomato sauce finishes cooking them through while the meat absorbs those Italian flavors. Drain the excess fat after browning so the sauce stays clean, not greasy.

Two minutes under a lid with mozzarella on top is all it takes for the cheese to go from solid to molten and bubbly.

Pro Tips

• Shape the patties ¾ inch thick and slightly wider than you want them to end up. They shrink as they cook.
• Don’t press the patties while browning. Pressing squeezes out juices and makes the meat dry and tough.
• Use an 8-ounce can of plain tomato sauce, not marinara. You control the seasoning with the Italian spice blend.
• Spoon the extra sauce from the skillet over each patty when plating. That sauce is loaded with flavor from the browned meat and cheese.

Variations

• Turkey patties: Use ground turkey instead of beef for a lighter take.
• Open-faced sub: Serve each patty on a toasted hoagie roll with extra sauce and cheese for a patty parm sandwich.
• Add peppers: Simmer sliced green peppers in the sauce alongside the patties for extra vegetable and color.