Meat Recipes

Chicken Caesar Burgers

:goodhousekeeping.com

2012/10/05

839

Ingredients

• 1 lemon
• 2 anchovy fillets, minced
• 1 small garlic clove, minced
• .333 cup(s) light mayonnaise
• .5 cup(s) freshly grated Parmesan cheese
• 1 large heart of romaine lettuce
• 1 tablespoon(s) olive oil
• Salt and ground black pepper
• 1.25 pound(s) ground chicken or turkey
• Nonstick cooking spray
• 4 (4" by 4") squares focaccia bread (1 inch thick), each split horizontally in half and toasted

Directions

1. Prepare outdoor grill for direct grilling over medium heat.
2. From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. In small bowl, stir together lemon peel and juice, anchovies, garlic, mayonnaise, and 1/4 cup Parmesan. Set Caesar sauce aside. Makes about 1/2 cup.
3. Cut romaine heart lengthwise into quarters. Place romaine and any loose leaves on plate; drizzle with oil and sprinkle with 1/4 teaspoon salt.
4. In medium bowl, combine chicken, 1/2 teaspoon salt, 1/2 teaspoon pepper, and remaining Parmesan just until blended. Shape into four 3/4-inch-thick burgers. Spray both sides of burgers with nonstick spray.
5. Place burgers on hot grill rack; cook 12 to 14 minutes or just until meat loses its pink color throughout, turning over once. Burgers should reach internal temperature of 170 degrees F.
6. About 5 minutes before burgers are done, add romaine to grill rack. Grill about 5 minutes or until lightly browned and softened, turning occasionally and transferring romaine to platter as they are done.
7. Serve burgers on focaccia with romaine and Caesar sauce.

Share this article

Related Items:

• 

  Roast Chicken with Saffron Butter

  2013/09/27
• 

  Ground Lamb Kofto Kebabs with Pomegranate Glaze, Bengali-Spiced Potatoes and Persian Cucumber Raita

  2013/09/21
• 

  Royal Persian Lamb

  2013/09/21
• 

  Persian Lamb in Pomegranate Quince sauce

  2013/09/21

• Prev: Chicken Apple Burgers
• Next: Tex-Mex Bean Burgers