CHICKEN CAESAR BURGERS
- Servings: 4
- 1 pound ground chicken breast
- 3 garlic cloves, 2 finely chopped, 1 cracked from the skin
- 4 anchovies, finely chopped
- A couple of handfuls of grated Parmigiano-Reggiano cheese
- salt & coarse black pepper
- 1 Tablespoon Worcestershire sauce
- flat-leaf parsley, chopped - 1 handful
- 1 zest of lemon
- 4 Tablespoons olive oil
- 4 Crusty rolls, split
- 1 teaspoon Dijon mustard
- 1 Romaine heart, chopped
- 2 plum tomatoes, thinly sliced
- Gourmet Potato Chips
In a bowl, combine the ground chicken, finely chopped garlic, anchovies, a handful of the cheese, a pinch of salt, a generous amount of pepper, the Worcestershire, parsley and lemon zest.
Score the mixture and form 4 oval, rather than round, patties.
Heat a large nonstick skillet with 1 tablespoon of the olive oil, once around the pan, over medium-high heat.
When hot, add the chicken patties and cook for 3 to 4 minutes on each side.
Preheat the broiler and toast the rolls on a cookie sheet or broiler pan.
When they are lightly golden in color, remove the sheet from the oven and rub the breads with the cracked garlic clove.
Drizzle the bread with olive oil and sprinkle with the remaining handful of cheese.
Return the sheet to the broiler for another 30 seconds, then remove it and let it stand.
In a large bowl, combine the Dijon, lemon juice, and the remaining 3 tablespoons of olive oil with salt and pepper.
Toss the romaine in the dressing.
Place the patties on the roll bottoms and top them with a pile of dressed romaine, sliced tomatoes and the roll tops.
Serve the burgers with chips alongside.