Chicken parmigiana burgers recipe
This indulgent but easy burger recipe is inspired by a classic Italian chicken parmigiana, but made simple for a Friday night treat! Pile up crispy chicken goujons with tomato sauce and plenty of melting mozzarella for a new twist on a chicken burger for dinner.
See method- Serves 4
- 5 mins to prepare and 30 mins to cook
- 985 calories / serving
Ingredients
- 600g frozen crinkle-cut chips
- 16 breaded chicken goujons
- 210g pack mozzarella
- 4 tiger rolls
- 4 heaped tbsp tomato and herb pasta sauce
- 5g fresh basil, leaves picked
- 60g rocket
- 1 tbsp olive oil
Each serving contains
- Energy
- 4130kJ 985.0kcal
- Fat
- 42g
- Saturates
- 12g
- Salt
- 2.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 105.2gProtein 42.0gFibre 8.6g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the chips on a baking tray in a single layer and cook in the middle of the oven for 24-28 mins until crisp, turning halfway through cooking.
- Put the goujons on a baking sheet and bake above the chips for 15 mins until golden, crisp, and cooked through. Meanwhile, drain the mozzarella in a sieve in the sink to remove excess liquid.
- Split and toast the burger buns. When the chicken is cooked, transfer the goujons to the toasted bread bases, piling them up if needed, and spread 1 heaped tbsp tomato sauce over the top of each. Cut the mozzarella into 4 slices and lay on top of the chicken and sauce.
- Remove the bun lids from the tray and place the stacked burgers back in the oven for 4-5 mins until the cheese is melted and bubbling. Add a few basil leaves to the top of each burger, and top with the bun lids. Serve with the chips and rocket salad, tossed with the olive oil.
- See more Burger recipes
