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!
/ serving 4 people
/ serving 4 people
grated Parmesan cheese(ContainsMilk)
bake-at-home burger buns(ContainsMilk, Gluten, Egg, SoyaMay be presentSesame, Tree Nuts, Lupin)
smokey aioli(ContainsEggMay be presentTree Nuts)
Preheat the oven to 180°C/160°C fan-forced. Pick and finely chop the rosemary leaves. Thinly slice 1 tomato and roughly chop the remaining tomato. Set aside some cos lettuce leaves 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 a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, mix the panko breadcrumbs, grated Parmesan cheese 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 until golden and cooked through, 3-4 minutes on each side. TIP: Add extra oil if needed so the chicken does not stick to the pan. Transfer to a plate lined with paper towel to drain. Repeat with the remaining chicken.
Place the bake-at-home burger buns directly on the wire racks and bake for 3 minutes, or until heated through. Add the shredded cos lettuce and the chopped tomato to the cucumber and dressing. Toss to coat.
Spread the buns with the smokey aioli. Top with the crumbed chicken breasts, tomato slices and the reserved cos lettuce leaves. Serve with the cos salad.