Time 30m Yield 2 servings. Number Of Ingredients 12 Steps:
In a small bowl, combine the onion, 1 tablespoon cheese, lemon juice, parsley, garlic, Worcestershire sauce, salt and pepper. Crumble chicken over mixture and mix well. Shape into two patties., Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear. Sprinkle with remaining cheese. , Serve on buns with romaine and salad dressing.
Time 20m Yield 4 servings. Number Of Ingredients 9 Steps:
Sprinkle chicken with salt and pepper. Grill on an indoor grill coated with cooking spray until juices run clear, 4-5 minutes. Grill onion slices until tender, 4-5 minutes., Meanwhile, spread butter over cut sides of buns. Place buttered side up on an ungreased baking sheet. Broil 3-4 in. from the heat until golden brown, about 1 minute. , Toss romaine with cheese and 1/4 cup dressing; spoon onto bun bottoms. Top with onions, chicken and remaining dressing. Replace bun tops.
Yield 4 servings Number Of Ingredients 14 Steps:
In a bowl, combine the ground chicken, finely chopped garlic, anchovies, a handful of the cheese, a pinch of salt, a generous amount of pepper, the Worcestershire, parsley, and lemon zest. Score the mixture and form 4 oval, rather than round, patties. Heat a large nonstick skillet with 1 tablespoon of the EVOO, once around the pan, over medium-high heat. When hot, add the chicken patties and cook for 3 to 4 minutes on each side. Preheat the broiler and toast the rolls on a cookie sheet or broiler pan. When they are lightly golden in color, remove the sheet from the oven and rub the breads with the cracked garlic clove. Drizzle the bread with EVOO and sprinkle with the remaining handful of cheese. Return the sheet to the broiler for another 30 seconds, then remove it and let it stand. In a large bowl, combine the Dijon, lemon juice, and the remaining 3 tablespoons of EVOO with salt and pepper. Toss the romaine in the dressing. Place the patties on the roll bottoms and top them with a pile of dressed romaine, sliced tomatoes, and the roll tops. Serve the burgers with chips alongside.
Time 20m Yield 4 Number Of Ingredients 7 Steps:
Mix ground chicken, 1/4 cup bread crumbs, onion, egg, garlic, salt, and black pepper in a bowl. Moisten hands and shape chicken mixture, 2 tablespoons at a time, into flat, oval-shaped patties. Spread remaining 1/4 cup bread crumbs into a shallow dish. Roll patties in bread crumbs to coat. Heat olive oil in a large skillet over medium-high heat. Cook patties in hot oil until deep brown in color on the bottom, 5 to 6 minutes. Turn patties and cook until other side is browned, 3 to 4 minutes more.
More about “caesar chicken burgers recipes”
Time 25m Number Of Ingredients 9 Steps:
Heat a griddle pan over a high heat until smoking hot. While it’s heating up, put the chicken pieces between 2 pieces of baking parchment and bash with a rolling pin to flatten. Unwrap the chicken and brush the pieces with olive oil. Cook the chicken on the griddle pan until cooked through, turning once - this should take about 10 mins. Transfer the chicken to a plate, pour over a little of the lemon juice and season. Put the rolls on the griddle pan, cut- side down, to lightly toast them. In a small bowl, stir together the crème fraîche and remaining lemon juice. Build your burgers with the chicken, egg slices, lettuce, a dollop of the crème fraîche mixture, the cress and Parmesan shavings.
