Crispy Parmesan Chicken Burgers on Sunbake Sourdough Buns
Crispy on the outside, juicy on the inside every bite is pure happiness.
Serves: 4
Ingredients:
For the Chicken Patties:
- 500g chicken mince
- Zest of 1 lemon
- 2 tbsp fresh dill, finely chopped (or parsley)
- 1 garlic clove, crushed
- 2 tbsp breadcrumbs
- 1 egg
- Salt and freshly ground black pepper
- 1 tbsp olive oil, for frying
For the Crispy Parmesan Discs:
- 1 cup Parmesan cheese, finely grated
For the Egg Mayo:
- 2 hard-boiled eggs, finely chopped
- ½ cup mayonnaise
- 1 tsp Dijon mustard (optional)
- Salt and pepper, to taste
To Assemble:
- 4 Sunbake Sourdough Buns
- Lettuce leaves
How To Make Crispy Parmesan Chicken Burgers on Sunbake Sourdough Buns
1. Make the Chicken Patties
In a large bowl, combine the chicken mince, lemon zest, dill, garlic, breadcrumbs, egg, salt and pepper.
Mix until just combined, taking care not to overwork the mixture.
Divide into four equal portions and shape into burger patties.
2. Cook the Patties
Heat the olive oil in a frying pan over medium heat.
Cook the patties for 5–6 minutes per side, or until golden brown and cooked through.
3. Make the Parmesan Crisps
Line a baking tray with baking paper.
Divide the grated Parmesan into four even circles.
Place under a hot grill for 2–3 minutes until melted and golden.
Allow to cool for a few minutes until crisp.
4. Prepare the Egg Mayo
Mix together the chopped hard-boiled eggs, mayonnaise and Dijon mustard (if using).
Season with salt and pepper.
5. Assemble the Burgers
Lightly toast the Sunbake Sourdough Buns.
Spread the egg mayo onto the base of each bun.
Top with lettuce, the chicken patty and a crispy Parmesan disc.
Finish with the top bun and serve immediately.