Arrange a rack in the top third of the oven and heat the oven to broil.

Grate 4 ounces low-moisture mozzarella cheese on the large holes of a box grater (about 1 cup), or measure out 1 cup store-bought shredded.

Prepare the following, adding each to the same large bowl as you complete it: Finely grate 1 ounce Parmesan cheese (about ½ cup), or measure out ⅓ cup store-bought grated. Pick the leaves from ¼ medium bunch fresh parsley or basil and finely chop until you have ¼ cup.

Add ½ cup panko breadcrumbs, 1 large egg, 1 ¼ teaspoons kosher salt, 1 teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon dried oregano, and ¼ teaspoon black pepper and stir until evenly moistened. Add 1 pound ground chicken and mix just until combined; do not overmix.

Divide the mixture into 4 (about 4.8-ounce) portions. Using wet hands, shape each portion into a 4-inch wide patty that’s about ⅔-inch thick.

Heat 1 tablespoon olive oil in a large 12-inch broiler-safe frying pan or cast iron skillet over medium heat until shimmering. Add the patties (they will be snug) and cook until dark golden brown, 2 to 3 minutes per side (they will not be cooked through). Meanwhile, split 4 hamburger buns and place cut-side up on a baking sheet. Broil until golden brown and toasted, about 1 minute. Pick the leaves from 2 fresh basil sprigs and thinly slice if desired.

When the patties are ready, turn off the heat. Pour 1 ½ cups marinara sauce evenly over the patties. Sprinkle the mozzarella evenly over the patties.

Transfer the pan to the oven. Broil until the patties register at least 165ºF on an instant-read thermometer and the mozzarella is melted and well browned, 2 to 5 minutes (tent loosely with aluminum foil if the cheese is browned but the patties are not cooked through yet). Remove the pan from the oven. Using a flat spatula, transfer a patty onto each bottom bun. Top each patty with the basil leaves if desired. Close each burger with the top half of the bun.