Chicken Caesar Burgers for Busy Weeknights

Ingredients

• 1 lb ground chicken (mix of white and dark meat preferred)
• 1/2 cup panko breadcrumbs
• 1/4 cup milk
• 1/3 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
• 1/2 tsp salt
• 1/4 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

1. 1

   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).

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.