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Rosemary & Parmesan-Crumbed Chicken Burger

Rosemary & Parmesan-Crumbed Chicken Burger

with Smokey Aioli

3.6 / 4 Rating
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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 packet

grated 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, Tree Nuts, Lupin)

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)3750 kJ
Fat451 g
of which saturates11.1 g
Carbohydrate69.8 g
of which sugars10.5 g
Protein46.6 g
Sodium1290 mg
The average adult daily energy intake is 8700 kJ
Chopping board
Medium Bowl
Shallow Dish
Rolling Pin
Large Non-Stick Pan
Paper Towel
Get prepped
Get prepped

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.

Get ready to crumb
Get ready to crumb

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.

Crumb the chicken
Crumb the chicken

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.

Cook the chicken
Cook the chicken

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.

Heat the buns
Heat the buns

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.

Serve up
Serve up

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.