Have you ever eaten a chicken Caesar salad and wanted to have a bit of everything in one bite? Well, this burger is exactly like that.
Making this burger is a walk in the park and it offers something out of the ordinary. In fact the only difficult part is probably just making the Caesar dressing for the burger. Everything else is a breeze.
With most burgers typically having processed cheese and a tonne of other stuff, the beauty of this burger is in its simplicity and flavours. A simple chicken patty, crunchy salad leaves, creamy Parmesan, the pepperiness of the onion and umami from the caesar dressing all wrapped up in a soft bun. Surprise your guests or family with this elegant take on a chicken burger for the win.
800g chicken mince
1 large egg
2 shallots finely chopped (you can use white onion as an alternative)
1 tbs black pepper
1 tsp salt
Romaine lettuce or iceberg lettuce leaves, washed
Caesar dressing - recipe here
1 large red onion cut into rings
4 brioche or burger bun
A block of parmesan cheese
Flour for dusting
Take your chicken mince and combine it with the egg, black pepper, shallots and salt. It should form a sticky sort of mush. Divide this into 4 equal portions. Flour your hands a little and roll the portions into balls and then place them on a floured surface and gently use the palm of your hand to flatten it into a patty about 1/2 inch thick.
Fire up your cooker to a medium heat and place your skillet on it with a small amount of oil. As soon as it begins to smoke, put your burger patty in and let it cook for 3 minutes on each side. Do this with all the patties.
Once the patties are done, keep the skillet on the heat and add about 2 tablespoons of oil. Cut your buns in half and place the cut side down on to the pan to toast for a couple of minutes.
To assemble your burger, layer a couple of lettuce leaves on the bottom bun, followed by a helping of Caesar dressing, some shaved Parmesan, the onion rings and top it off with the chicken patty; add some extra dressing on the patty and finish off with the top bun.