Chicken saltimbocca burger with crispy prosciutto and parmesan mayo
Makes: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Chicken saltimbocca burger with crispy prosciutto and parmesan mayo
Saltimbocca – veal wrapped in prosciutto with sage – is an Italian classic. The name loosely translates as ‘jump in the mouth’, and our chicken version with Parmesan mayo more than lives up to the name
Makes: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
600Kcal
Fat
29gr
Saturates
5gr
Carbs
45gr
Sugars
3gr
Fibre
3gr
Protein
39gr
Salt
2.1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the burgers
- 1 x 640g pack chicken thigh fillets, chopped
- 1 shallot, chopped
- 3 slices prosciutto, torn
- ½ x 20g pack sage, leaves picked
- zest of 1 lemon
- 1½ tbsp olive oil, to cook
To serve
- 6 ciabatta rolls, halved
- 6 slices prosciutto
- 25g Parmesan, finely grated
- 125g mayonnaise
- a handful of rocket
Step by step
Get ahead
The burger patties should be prepped at least 2 hours ahead of cooking and can be made up to 24 hours ahead.
- For the burgers, put the chopped chicken thighs, shallot and prosciutto, sage and lemon zest in a food processor and season with black pepper. Blitz until the mixture resembles mince. Remove from the processor and shape into six patties. Place on a plate, cover and chill for at least a couple of hours (see ‘Get ahead’ tip above).
- Light the barbecue for direct heat. Rub the chicken burgers all over with the oil and cook on the barbecue for 6-8 minutes each side, or until the burgers are cooked all the way through. Towards the end of the cooking time, gently toast the cut ciabatta buns on the grill.
- Meanwhile, fry the prosciutto slices in a dry frying pan until crispy. Stir the Parmesan through the mayonnaise and season with freshly milled black pepper.
- Place a handful of rocket leaves on the ciabatta bases and top with a chicken burger. Add a dollop of the Parmesan mayonnaise and the crispy prosciutto, then top with the ciabatta lid and serve immediately.
