Inspired by a burger I enjoyed at one of our local Canberra cafes, these katsu chicken burgers do have a few elements to prepare, but they’re well worth the effort.

We chose chicken thigh fillets because they stay moist and juicy when cooked. If you prefer, you can also use chicken breast pieces, or tenderloins.

Again, I made my breadcrumb coating using some stale crusty bread, but you could also use panko crumbs, or buy an extra bread roll or two and use that.