Description
These Chicken Parmesan Burgers with Rocket Pesto combine crispy breadcrumb-coated chicken breasts topped with melted mozzarella, nestled in toasted buns with a vibrant, zesty rocket pesto. The pesto made of fresh rocket, pine nuts, garlic, Parmesan, and lemon adds a fresh, flavorful twist, making this a delicious and satisfying gourmet burger perfect for a comforting meal.
Ingredients
Scale
Pesto Ingredients
- 1 small garlic clove
- 60g Morrisons Wild Rocket
- 30g pine nuts, roughly chopped
- 30g parmesan, finely grated
- ½ lemon, juiced
- 75ml olive oil
Chicken and Burger 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
Instructions
- Make the pesto: Peel the garlic and place it into a mini food processor along with the rocket, pine nuts, parmesan, and lemon juice. Blitz until roughly chopped. Slowly add the olive oil and continue to blitz until well combined. Season to taste, transfer to a bowl, and set aside.
- Toast the buns: Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Place the burger buns cut-side down and toast for 2-3 minutes until golden. Remove and let cool on a plate.
- Prepare the chicken: Cut the chicken breast in half horizontally to create two thinner pieces. Season both sides with salt and set aside.
- Prepare the coatings: In one bowl, mix panko breadcrumbs, garlic granules, dried mixed herbs, and parmesan. In a second bowl, beat the egg. In a third bowl, season the flour with salt and pepper.
- Coat the chicken: Dip each chicken piece first into the seasoned flour, then the beaten egg, and finally into the panko mixture, pressing gently to ensure the coating adheres well.
- Fry the chicken: Heat the remaining vegetable oil in a frying pan over medium-high heat. Fry the breaded chicken for 5-6 minutes on each side, until golden brown and fully cooked through.
- Grill with mozzarella: Transfer the cooked chicken pieces onto a baking tray. Place the mozzarella slices on top of each piece. Grill on high for 2-3 minutes until the cheese is melted, golden, and bubbling.
- Assemble the burgers: Spread rocket pesto onto the toasted bun bases. Top with the mozzarella-covered chicken pieces, then cover with the bun tops. Serve immediately while warm and enjoy.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- For extra flavor, you can lightly season the flour with additional herbs or spices of choice.
- Pine nuts can be toasted lightly before blending for a nuttier pesto taste.
- If you don’t have a mini food processor, a blender or mortar and pestle can be used to make the pesto.
- Leftover pesto can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Burgers
- Method: Frying
- Cuisine: Italian-inspired
Keywords: Chicken Parmesan Burgers, Rocket Pesto, Breaded Chicken Burgers, Mozzarella, Italian Burger Recipe, Crispy Chicken Burgers, Homemade Pesto Burgers
