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Rosemary & Parmesan-Crumbed Chicken Burger

Rosemary & Parmesan-Crumbed Chicken Burger

with Smokey Aioli

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3.6 / 4 Ratingout of 631 ratings
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Look out takeaway, it's time to say hello to your new favourite chicken burger. Whether it’s the golden 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

Ingredientsarrow down iconarrow down icon

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 Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3750 kJ
Fat45.1 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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Get prepped
Get prepped

Preheat the oven to 180°C/160°C fan-forced. Pick the rosemary leaves and finely chop. Thinly slice the tomatoes. 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 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, followed by the egg, and finally in the panko mixture. Set aside on a plate.

Cook the chicken
Cook the chicken

Heat a large frying pan over a mediumhigh 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. TIP: Add extra oil if needed so the chicken does not stick to the pan. Transfer to a plate lined with paper towel. Repeat with the remaining chicken.

Heat the buns
Heat the buns

Place the bake-at-home burger buns directly on the wire racks of the oven and bake until heated through, 3 minutes. Set aside some sliced tomato for each burger, then roughly chop the remaining sliced tomato. Add the shredded cos lettuce and chopped tomato to the bowl with the cucumber and dressing. Toss to coat.

Serve up
Serve up

Slice the burger buns in half and spread the bases with the smokey aioli. Top with the crumbed chicken, tomato slices and reserved cos lettuce. TIP: Tear the cos lettuce leaves in half if needed. Serve the salad on the side.