Crispy Chicken Caesar Burgers Golden Delight
Golden, crispy chicken patties infused with classic Caesar flavors of garlic, Parmesan, and anchovy are piled high with a creamy Caesar slaw on toasted brioche buns. This handheld masterpiece delivers the iconic tangy, savory, and crunchy experience of a Caesar salad in every juicy, satisfying bite.
Equipment
- Large mixing bowl
- Small bowl
- Whisk
- Box grater or microplane
- Chef's knife
- Cutting board
- Large cast-iron or heavy-bottomed skillet
- Spatula
- instant-read thermometer
- Toaster or oven for buns
Ingredients
- 1 lb ground chicken 93/7 lean-to-fat ratio
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese, plus extra for shaving
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 tablespoon anchovy paste
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 4 brioche buns, split and toasted
- 4 leaves romaine lettuce, shredded
- ¼ cup Caesar dressing
- 1 teaspoon lemon juice
Instructions
- In a large bowl, whisk together panko, 1/4 cup grated Parmesan, beaten egg, minced garlic, anchovy paste, Dijon mustard, lemon zest, salt, and pepper until a thick paste forms.
- Add ground chicken to the bowl. Using your hands, gently mix until just combined. Do not overmix.
- Divide the mixture into 4 equal portions and shape into patties about 3/4-inch thick. Press a small indentation in the center of each patty with your thumb.
- Heat olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering.
- Carefully place patties in the skillet. Cook undisturbed for 4-5 minutes per side, until deep golden-brown and internal temperature reaches 165°F (74°C). Do not press down on patties.
- While patties rest, make the Caesar slaw: In a small bowl, whisk together Caesar dressing and lemon juice. Toss shredded romaine with the dressing and shave fresh Parmesan over the top.
- Assemble burgers: Place a patty on the bottom half of each toasted brioche bun. Pile a generous handful of Caesar slaw on top. Add top bun and serve immediately.
Notes
For best results, do not overwork the meat or flip the patties too early. Toasting the buns is essential to prevent sogginess. For a smoky twist, add 1 teaspoon smoked paprika to the patty mixture. For a spicy version, add 1/2 teaspoon red pepper flakes. Leftover patties can be refrigerated for up to 3 days and reheated in a skillet. The slaw is best made fresh.