This Italian-style Parmesan chicken burger combines juicy herb-infused chicken patties with melted mozzarella, crisp prosciutto, and fresh pesto, all grilled to perfection on a Grillstream BBQ for a rich, balanced, and restaurant-quality result.
Ingredients (Serves 4)
Chicken patties
- 500g finely minced chicken
- 50g grated Parmesan
- 1 garlic clove, minced
- 1 tbsp fresh basil (or 1 tsp dried)
- 1 tbsp breadcrumbs
- 1 egg yolk
- Salt and black pepper
- 1 tsp olive oil
Assembly
4 burger buns (ciabatta-style preferred)
4–8 slices prosciutto
4 tbsp pesto
4 slices of mozzarella
Rocket (arugula)
Sliced tomato (optional)
Step 1: Make the patties
Combine the chicken, Parmesan, garlic, basil, breadcrumbs, egg yolk, salt, and pepper in a bowl, mixing gently until just combined to avoid a dense texture. Shape the mixture into four even patties and lightly brush them with oil. Preheat your Grillstream BBQ to medium heat (approximately 180–200°C), then place the patties on the grill.
Cook for 5–6 minutes on each side, turning once, and in the final minute, add mozzarella on top, closing the lid to allow it to melt. Ensure the patties reach 75°C before serving to ensure they are fully cooked.
Step 3: Prosciutto & buns
Grill prosciutto briefly (30–60 seconds) until just crisp. Toast buns cut-side down until lightly golden.
Step 4: Assemble (In Order)
Bottom bun
Pesto
Chicken patty with melted mozzarella
Rocket + tomato
Prosciutto
Optional extra pesto
Top bun
Key Technical Tips
- Use the dual grill system to reduce flare-ups from chicken fat.
- Keep lid closed when finishing → improves cheese melt and heat consistency.
- Do not press patties; chicken dries out quickly.
- If sticking occurs, the grill isn’t hot enough or the patty isn’t ready to turn.
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