Chicken Caesar Burgers for Busy Weeknights
Combine the tangy, savory punch of a classic Caesar salad with the messy, satisfying joy of a burger. These juicy chicken patties are infused with Caesar dressing, Parmesan, and anchovy paste, then topped with crunchy croutons and shaved Parmesan for a quick and flavorful weeknight dinner.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Knife and cutting board
- Box grater (for Parmesan)
- Zester or fine grater
- Large cast-iron skillet or grill pan
- Spatula
- instant-read thermometer
- Small bowl (for toasting buns, optional)
Ingredients
- 1 lb ground chicken mix of white and dark meat preferred
- ½ cup panko breadcrumbs
- ¼ cup milk
- ⅓ cup freshly grated Parmesan cheese
- 2 tbsp Caesar dressing quality store-bought or homemade
- 1 tsp anchovy paste
- 2 cloves garlic, minced
- 1 tsp lemon zest
- ½ tsp salt
- ¼ tsp black pepper
- 4 burger buns brioche or potato rolls
- 1 cup croutons
- Shaved Parmesan, for topping
- Romaine lettuce, for topping
- Olive oil, for cooking
Instructions
- In a large bowl, combine the panko breadcrumbs and milk. Let sit for 2-3 minutes until the breadcrumbs absorb the liquid and form a paste (panade).
- Add the ground chicken, grated Parmesan, Caesar dressing, anchovy paste, minced garlic, lemon zest, salt, and pepper to the bowl. Gently mix with your hands until just combined; do not overmix.
- Divide the mixture into 4 equal portions and shape into patties about 3/4-inch thick. Use your thumb to make a small indentation in the center of each patty to ensure even cooking.
- Heat a large cast-iron skillet or grill pan over medium-high heat and add a drizzle of olive oil. Once the oil is shimmering, carefully place the patties in the skillet.
- Cook for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C) and the outside is golden brown and crispy. Do not press down on the patties while cooking.
- While the patties rest for 2-3 minutes, split the burger buns and toast them cut-side down in the skillet or on the grill until lightly golden.
- To assemble, place a generous handful of romaine lettuce on each bottom bun. Top with a chicken patty, a sprinkle of shaved Parmesan, and a handful of crunchy croutons. Optionally, drizzle a little extra Caesar dressing on the top bun before closing the burger.
Notes
For the juiciest patties, use a mix of white and dark meat ground chicken and handle the meat gently. Pre-shredded Parmesan contains anti-caking agents that prevent proper melting, so always grate your own. Let the cooked patties rest for a few minutes to allow juices to redistribute. For a gluten-free version, use gluten-free panko and buns. For a dairy-free version, use oat milk and vegan Parmesan. Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet or oven.