Look out takeaway, there's a new chicken burger on the scene. Whether it’s the golden crumb on the chicken, the silky mayo or the soft brioche-style buns, every bite is a delight – and best of all you made it yourself!
Always refer to the product label for the most accurate ingredient and allergen information.
grated Parmesan cheese(ContainsMilk)
bake-at-home burger buns(ContainsGluten, Egg, Milk, SoyMay be present Sesame, Tree Nuts, Lupin)
Preheat the oven to 200ºC/180ºC fan-forced. Pick and finely chop the rosemary leaves. Thinly slice the 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.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, mix the panko breadcrumbs, grated Parmesan cheese and chopped rosemary and season with salt and pepper.
Place the chicken breast 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 mixture. Transfer to 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 the crumbed chicken and cook in batches, until golden on the outside and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel.
TIP: Add extra oil if needed so the chicken doesn't stick to the pan.
Place the bake-at-home burger buns directly on the wire racks of the oven and bake until heated through, 3 minutes. Add the shredded cos lettuce and the tomato (save some slices for the burgers!) to the dressing in the bowl. Toss to coat.
Cut the burger buns in half then spread the bases with mayonnaise. Top with the rosemary and parmesan crumbed chicken, tomato slices and the reserved cos lettuce leaves. Serve with the cos lettuce salad.
TIP: Tear the cos lettuce leaves in half if needed.