Parmesan-Crumbed Chicken Burger

Parmesan-Crumbed Chicken Burger

with Smokey Aioli

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Look out takeaway, it's time to say hello to your new favourite chicken burger. Whether it’s the crisp panko crumb on the tender breast, the dollop of smokey aioli or the soft brioche-style buns, you’ll take delight in every bite – and best of all you made it yourself!

Preparation Time35 minutes
Cooking difficultyLevel 1

serving 4 people


serving 4 people

1 block

Parmesan cheese


1 bunch


2 unit


1 bag

cos lettuce

1 unit


1 packet

panko breadcrumbs


1 packet

chicken breast

5 unit

bake-at-home burger buns

(ContainsMilk, Gluten, Egg, SoyaMay be presentSesame)

1 tub

smokey aioli

(ContainsEggMay be presentTree Nuts)

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

2 tsp


2 tbs

plain flour


1 tsp


2 unit


Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3043 kJ
Fat35.2 g
of which saturates8.8 g
Carbohydrate58.4 g
of which sugars6.9 g
Protein40.6 g
Sodium693 mg
The average adult daily energy intake is 8700 kJ
Chopping board
Medium Bowl
Shallow Dish
Rolling Pin
Large Non-Stick Pan
Paper Towel

Preheat the oven to 180°C/160°C fan-forced. Finely grate the Parmesan cheese. Pick and finely chop the rosemary leaves. Reserve 1 cos lettuce leaf for each burger, then finely shred the remaining cos. In a medium bowl, combine the balsamic vinegar, honey and 2 tbs olive oil. Season with salt and pepper and mix well. Slice the cucumber into half-moons and add to the dressing. Set aside.


In the first shallow bowl, combine the plain flour, salt and a good pinch of pepper. In the second shallow bowl, whisk the eggs. In the third shallow bowl, combine the panko breadcrumbs, finely grated Parmesan and chopped rosemary and season with salt and pepper.


Place the chicken breasts between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 2cm thick, then slice each chicken breast in half. Dip the chicken into the flour mixture, followed by the egg, and finally in the panko breadcrumb mixture. Set aside on a plate.


Heat a large frying pan over a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, add 1/2 the crumbed chicken and cook for 3-4 minutes on each side, or until golden on the outside and cooked through. Transfer to a plate lined with paper towel to drain. Repeat with the remaining chicken. TIP: Add extra oil if needed so the chicken does not stick to the pan.


Place the bake-at-home burger buns directly onto the wire racks and bake for 3 minutes, or until heated through. Thinly slice the tomato to get 1 slice for each burger. Chop the remaining tomato into chunks. Add the shredded cos lettuce and the tomato chunks to the cucumber and dressing and toss to coat.


Spread the buns with the smokey aioli. Top with the Parmesan crumbed chicken breasts, tomato slices and the reserved cos lettuce leaves. Serve the salad on the side.

TIP: For kids, follow our serving suggestion in the main photo!