Chicken Caesar Burgers with Crispy Parmesan Broccoli

Chicken Caesar Burgers with Crispy Parmesan Broccoli

Ditch the takeaways and whip up these delish chicken caesar burgers instead.
Servings 4
Total Time 30 mins

Ingredients

Chicken

  • 600 g free range chicken breasts cut into steaks
  • 2 cloves garlic minced
  • 2 tsp Dijon mustard
  • 1 drizzle oil
  • 35 g grated Parmesan cheese

Broccoli

  • 1 broccoli cut into small florets
  • 1 drizzle oil
  • 35 g grated Parmesan cheese

Buns

  • 4 sesame seed burger buns

Fillings

  • 1 baby cos lettuce leaves separated
  • 1 tomato thinly sliced
  • 1 avocado thinly sliced
  • 35 g grated Parmesan cheese
  • 4 Tbsp Caesar dressing store bought

Instructions

  • Before you start, preheat oven to 220°C (or 200°C fan bake).
  • Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and cut through horizontally. Prep garlic. Toss chicken in a large bowl with garlic and mustard. Season with salt and pepper and leave to marinate.
  • Prep broccoli and toss with oil on a lined oven tray. Season with salt and pepper and sprinkle over first measure of Parmesan. Bake on upper oven rack for 12-15 minutes, until tender and golden.
  • Heat oil in a large fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered, for 3 minutes.
  • Cut buns in half and place back together on an oven tray. Place on lower oven rack and cook for about 6 minutes, until warm and toasted.
  • Prep lettuce, tomato and avocado.
  • Serve buns filled with chicken, lettuce, tomato, avocado, Parmesan and Caesar dressing. Serve broccoli on the side.

Meet the Chef

Gemma ‘Mint’

Say hello to Gemma ‘Mint’ our Development Kitchen Manager. She’s all the way from the sunny Hawkes Bay and is the brain behind many of our new bags. She’s a lover of Hawkes Bay apples and golden peaches, having grown up in the region, it takes her right back to her childhood. However, her favourite foods are dumplings and freshly baked bread. Gemma loves how she gets to be involved in all the new projects in her role and how we’re constantly creating and evolving with our foodies.

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