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rispy Parmesan Chicken Burgers with Garlic Parmesan Fries

Sink your teeth into these crispy, flavorful chicken burgers that are coated in breadcrumbs and Parmesan cheese. They’re juicy, tender, and packed with savory goodness from Dijon mustard, Worcestershire sauce, and garlic powder. Top them off with cheese, lettuce, and tomato, and serve them alongside golden-brown garlic Parmesan fries that are crispy on the outside and fluffy on the inside. This meal is sure to satisfy your cravings for a hearty, comforting dinner.

Per Serving: Calories: 676 • Fat: 31g • Protein: 41g • Carbohydrates: 61g • Fiber: 6g • Sugar: 6g • Sodium: 934mg


Menu info


Step 1

For the Fries: Preheat oven to 425°F (218°C). In a large mixing bowl, combine olive oil, Parmesan cheese, minced garlic, salt, and pepper. Add the cut potatoes to the bowl and toss them with the oil and seasoning mixture until they are evenly coated.

For the Burgers: In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, Dijon mustard, Worcestershire sauce, garlic powder, paprika, salt, and black pepper. Mix well until all ingredients are evenly distributed. Divide the mixture into 4 equal portions and shape them into patties.

Step 2

For the Burgers: while the oven heats for the fries. Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls. Dip each chicken patty in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it in the breadcrumbs, pressing gently to adhere.

For the Fries: When the oven is ready, arrange the fries on a baking sheet in a single layer and bake for 20-25 minutes or until crispy and golden brown.

Step 3

Heat the vegetable oil in a large skillet over medium-high heat.Fry the chicken burgers for 3-4 minutes on each side or until golden brown and cooked through.

Step 4
Assemble the burger by placing each patty on a bun and adding a slice of cheese (if using), lettuce, tomato, onion, or any other desired toppings.
Step 5

Plate the burgers and add the side of fries. 

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