• Cooking Time:
  • Servings: 4
  • Preparation Time:



  • 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.

Categories: Main Dish  Poultry  Sandwich  Stove 
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