4 March 2012

Parmesan Chicken Burgers with Balsamic Tomatoes, Garlic Mayonnaise and Lemon and Thyme Sweet Potato Wedges

Parmesan Chicken Burgers with Balsamic Tomatoes,
Garlic Mayonnaise and Lemon Thyme Sweet Potato Wedges

When we are in-between seasons with one foot lightly in heart-warming soul-satisfying dishes and one foot skipping into Spring it is hard to determine when one season begins and one season ends in the kitchen. We are dreaming of markets overflowing with fresh produce but this is still a pipe dream in early March in the "Great White North."

Enter todays dish with crispy breadcrumb encrusted chicken, lightly sautéed tomatoes with balsamic vinegar and a dollop of garlic mayonnaise to tantalize the taste buds. Serve it with a side of heart-healthy roasted sweet potatoes and the stage is set.

**Parmesan Chicken Burgers with Balsamic Tomatoes and Garlic Mayonnaise**

2 cups (500 ml) fresh breadcrumbs
¼ cup (60 ml) chopped parsley
50 g Parmesan cheese, grated
salt and freshly milled pepper
4 chicken breast fillets, flattened and seasoned
½ cup (125 ml) seasoned flour
2 eggs, beaten

Balsamic Tomatoes

olive oil
250 g rosa tomatoes
1 tablespoon (15 ml) balsamic vinegar
1 teaspoon(5 ml) sugar

4 Portuguese rolls
fresh arugula
Parmesan shavings
Garlic Mayonnaise (recipe below)

Mix the crumbs, parsley, cheese and seasoning together. Coat the chicken breasts in flour followed by the beaten egg and lastly the crumb mixture. Put into the fridge while preparing the tomatoes and potato wedges.

To make balsamic tomatoes -  In a non-stick pan, heat a little olive oil and add the tomatoes, vinegar and sugar. Sauté until soft and slightly charred. Remove from the pan and keep to one side.

In the same pan, heat some more oil and fry the chicken breasts for 4 minutes on each side.

Serve on a roll with arugula, balsamic tomatoes, garlic mayonnaise and Parmesan shavings, with Sweet Potato Wedges on the side.

**Lemon and Thyme Sweet Potato Wedges**

4 small sweet potatoes
olive oil
zest of 1 lemon
fresh thyme
salt and freshly milled pepper

Preheat the oven to 200 °C.

Boil the potatoes in salted water until just tender. Do not overcook. Dry the potatoes and cut into wedges. Place in a baking tray and drizzle with olive oil. Season the wedges with lemon zest, thyme, salt and pepper and roast for 30–40 minutes.

Serves 4

**Garlic Mayonnaise**

1 egg yolk, or whole egg
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
Add 2 or move (or up to 8) garlic cloves, to taste
1 tablespoon lemon juice, sherry or white wine vinegar
1 cup neutral oil, like grape seed or corn or extra virgin olive oil or a combination

Put the yolk or egg, mustard, salt, pepper and lemon juice or vinegar in the container of a food processor and turn the machine on. While it's running, add the oil in a slow, steady stream.  When an emulsion forms you can add it a little faster.  Taste and adjust seasoning if necessary.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison. Best Blogger Tips


  1. That's totally my kind of burger! We are totally in-between seasons here too. Today it's -10...later this week it'll be +12. It's tough to watch all of the spring images coming from the blogs from the South. We've got lots of snow here.

  2. you know i need to start buying more flowers
    flowers with dinner is a good thing! lol

  3. great sandwich for any season. But I could make a meal just with those roasted sweet potatoes.

  4. This sounds like the perfect mid-season dinner!

  5. I I woke up and can't go back to sleep so I thought I'd check my email on my phone. Now I'm reading this luscious burger and I'm certain to be up for hours now thinking about all these flavors. This sounds delicious! Ok I need to go get some water. Looks like I'm going to be making these burgers soon.

  6. Fabulous! What scrumptious burgers. That combo is wonderful.



  7. oh yes PLEASE!!!... this looks so tasty, I could have done with this yesterday!... love the look of those sweet potato wedges too, really yummy... blog is looking very pretty too!

  8. We eat our fair share of turkey burgers, but definitely not enough chicken burgers.

  9. Perfect Val for those in-between days when it might be spring, but it also might not. I can eat Parmesan chicken burgers any time.

  10. Oh wow. you just cannot beat a homemade burger - in fact, all processed burgers should be banned for defamation of character! :) Your chicken and parmesan burger looks sooo tempting!

  11. What a great photo; love this kind of burger.
    We flew out on Thursday and I was told they had 35 cent. of snow teh next day.

  12. I know this is about your burgers, Val, and they look wonderful. But....it's the sweet potatoes. How fabulous!

  13. What a delicious chicken sandwich! With those beautiful sweet potato wedges this would be very welcomed at our table during this transitional time - or any time.

  14. i'd have to unhinge my jaw like a snake to get that thing in my mouth, but i'd do it--lovely burger!

  15. Wow, that's some tower! :)

  16. Between seasons ... you got that right. Sixty degrees in February. What's up with that?!

  17. You may not know this, but I'm a pushover for a good sandwich and I like this one, especially accompanied by sweet potato and garlic mayo.

  18. What a treat, Val. This would be great at anytime of year. Even your sandwiches are better than average. You are amazing. Have a great evening.Blessings...Mary

  19. Val - you know I've offered before - I could move in and do all your washing up!
    This burger looks seriously good and I'm now hungry!

  20. This is starting to look Spring around here and this would be a really nice supper. We are trying to eat lighter now. Looks delicious.

  21. It all looks great. I like how you lightened up a heavy dish. Now you've inspired me to do a little creating in this category myself...

  22. Val, you have an amazing knack for taking simple ingredients and turning them into something AMAZING with just a little twist here and there. :-) LOVE these burgers and wish I had one with me right this second. :-)

  23. Val, I agree with Sam and some of the others that despite being in this 'in-between seasons-zone' that I could enjoy this sammie any time! I especially appreciate your addition of how to prepare garlic mayo! What a great lunch entree!

  24. I would also make two meal out of this. Those sweet potatoes are calling my name. Like Joan I am a sucker for a good sanwich and you made a great big delicious one.

  25. No wonder you won a prize for this one!!! Fantastic recipe. I'm drooling.


Welcome to my home. Thank you for choosing to stay a while and for sharing our lives through food. I appreciate all your support, comments, suggestions, and daily encouragement.


This blog uses comment moderation therefore SPAMMERS, SELF-PROMOTERS and ADVERTISERS will be deleted.