Chicken Parmesan Burgers with Rocket Pesto Recipe
Introduction
These chicken parmesan burgers with rocket pesto combine crispy, golden chicken topped with melted mozzarella and a vibrant, fresh pesto. They’re a delicious twist on a classic Italian favorite, perfect for a satisfying homemade meal.
Ingredients
- 100ml vegetable oil
- 2 burger buns, split
- 1 chicken breast
- 40g panko breadcrumbs
- 1 tsp garlic granules
- 1 tsp dried mixed herbs
- 15g parmesan, finely grated
- 1 egg, beaten
- 25g plain flour
- 125g mozzarella, sliced
- 1 small garlic clove
- 60g Morrisons Wild Rocket
- 30g pine nuts, roughly chopped
- 30g parmesan, finely grated
- ½ lemon, juiced
- 75ml olive oil
Instructions
- Step 1: Prepare the rocket pesto by peeling the garlic clove and placing it in a mini food processor with the wild rocket, pine nuts, parmesan, and lemon juice. Blitz until roughly chopped, then add the olive oil and blitz again until combined. Season to taste, transfer to a bowl, and set aside.
- Step 2: Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Toast the burger buns cut-side down for 2-3 minutes until golden, then remove to a plate to cool.
- Step 3: Cut the chicken breast in half horizontally to create two pieces. Season lightly with salt and set aside.
- Step 4: Mix the panko breadcrumbs, garlic granules, dried herbs, and 15g grated parmesan in a bowl. Place the beaten egg in a second bowl and season the flour in a third bowl.
- Step 5: Coat each chicken piece in flour, then dip into the beaten egg, and finally press into the panko mixture, ensuring the coating sticks well.
- Step 6: Heat the remaining vegetable oil in the frying pan over medium-high heat. Fry the breaded chicken pieces for 5-6 minutes on each side until golden brown and cooked through.
- Step 7: Transfer the chicken to a baking tray, top each piece with sliced mozzarella, and place under a hot grill for 2-3 minutes until the cheese melts and bubbles.
- Step 8: Assemble the burgers by placing the chicken with melted mozzarella on the toasted bun bases. Spoon over the rocket pesto and finish with the top bun. Serve immediately.
Tips & Variations
- For extra flavor, marinate the chicken briefly in a little lemon juice and garlic before coating.
- Swap mozzarella for provolone or cheddar for a different cheesy twist.
- Use fresh breadcrumbs if you don’t have panko, though panko gives a lighter, crispier texture.
- Try adding sliced tomatoes or a handful of fresh basil leaves to the burger for added freshness.
Storage
These burgers are best enjoyed fresh. If you need to store leftovers, keep the chicken and buns separate in airtight containers in the refrigerator for up to 2 days. Reheat the chicken in a low oven or air fryer to retain crispiness, and toast the buns briefly before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of chicken breast?
Yes, boneless chicken thighs work well and stay juicy, but you may need to adjust the cooking time slightly as thighs can be thicker.
Is it possible to make the rocket pesto in advance?
Absolutely. You can prepare the pesto up to 2 days ahead and store it covered in the refrigerator. Stir well before using.
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Chicken Parmesan Burgers with Rocket Pesto Recipe
- Total Time: 35 minutes
- Yield: 2 burgers 1x
Description
These Chicken Parmesan Burgers with Rocket Pesto combine crispy breaded chicken breasts topped with melted mozzarella and a vibrant homemade rocket pesto, all sandwiched in toasted burger buns. A delicious twist on the classic Italian chicken parmesan, perfect for a flavorful and satisfying meal.
Ingredients
Scale
For the Chicken Parmesan Burgers
- 100ml vegetable oil
- 2 burger buns, split
- 1 chicken breast
- 40g panko breadcrumbs
- 1 tsp garlic granules
- 1 tsp dried mixed herbs
- 15g parmesan, finely grated
- 1 egg, beaten
- 25g plain flour
- 125g mozzarella, sliced
For the Rocket Pesto
- 1 small garlic clove
- 60g Morrisons Wild Rocket (arugula)
- 30g pine nuts, roughly chopped
- 30g parmesan, finely grated
- ½ lemon, juiced
- 75ml olive oil
Instructions
- Make the rocket pesto: Peel the garlic clove and place it into a mini food processor along with the wild rocket, pine nuts, parmesan, and lemon juice. Blitz until everything is roughly chopped. While pulsing, pour in the olive oil and blitz again until the mixture is combined and smooth. Season the pesto to taste, transfer to a bowl, and set aside.
- Toast the buns: Heat 1 tablespoon of the vegetable oil in a frying pan over medium heat. Place the burger buns cut-side down in the pan and toast them for 2-3 minutes until golden. Remove from the pan and let them cool on a plate.
- Prepare the chicken: Slice the chicken breast horizontally through the equator to create two thinner pieces. Lightly season the chicken pieces with salt and set aside.
- Prepare the breading stations: In one bowl, combine the panko breadcrumbs, garlic granules, dried mixed herbs, and grated parmesan. In a second bowl, beat the egg. In a third bowl, place the plain flour and season it well with salt and pepper.
- Bread the chicken: Coat each chicken piece first in the seasoned flour, then dip into the beaten egg, and finally press into the panko mixture ensuring an even and well-adhered coating.
- Cook the chicken: Heat the remaining vegetable oil in the frying pan over medium-high heat. Once hot, fry the breaded chicken pieces for 5-6 minutes on each side until the exterior is golden brown and the chicken is cooked through.
- Melt the cheese: Transfer the cooked chicken pieces to a baking tray and top each piece with mozzarella slices. Place the tray under a preheated hot grill and grill for 2-3 minutes until the cheese is melted, golden, and bubbling.
- Assemble the burgers: Spread the bottom halves of the toasted buns with the cooked chicken topped with melted mozzarella. Spoon a generous amount of the rocket pesto over the chicken, then cap each burger with the top bun. Serve immediately for best flavor and texture.
Notes
- Ensure the chicken is cooked through completely by checking that juices run clear or using a meat thermometer (internal temperature of 75°C / 165°F).
- You can substitute panko breadcrumbs with regular breadcrumbs if needed, though panko provides a lighter, crunchier texture.
- If you prefer a spicier pesto, add a pinch of red chili flakes when blending.
- For a lower-fat version, consider using reduced-fat mozzarella or a light oil alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-inspired
Keywords: Chicken Parmesan, Chicken Burgers, Rocket Pesto, Italian, Easy Dinner, Crispy Chicken
