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Rosemary & Parmesan Crumbed Chicken Burger

Rosemary & Parmesan Crumbed Chicken Burger

with Smokey Aioli

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Look out takeaway, there's a new chicken burger on the scene. Whether it’s the golden crumb on the chicken, the silky smokey aioli 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.

Preparation Time35 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 packet

grated Parmesan cheese


1 bunch


2 unit


1 head

cos lettuce

1 unit


1 packet

panko breadcrumbs


1 packet

chicken breast

5 unit

bake-at-home burger buns

(ContainsMilk, Gluten, Egg, SoyMay be presentSesame, Tree Nuts, Lupin)

1 packet

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 Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3510 kJ
Fat39.1 g
of which saturates10.2 g
Carbohydrate70.2 g
of which sugars10.9 g
Protein46.8 g
Sodium1290 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

Preheat the oven to 180ºC/160ºC 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. Cut 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 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 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 seasoned flour, followed by the egg, and finally in the panko 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 on the outside and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining chicken.

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 cucumber and dressing in the bowl. Toss to coat.


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

TIP: Tear the cos lettuce leaves in half if needed.