Chickencaesarburgers Recipes

Steps:

• In a small bowl, combine the onion, 1 tablespoon cheese, lemon juice, parsley, garlic, Worcestershire sauce, salt and pepper. Crumble chicken over mixture and mix well. Shape into two patties., Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear. Sprinkle with remaining cheese. , Serve on buns with romaine and salad dressing.

Steps:

• Sprinkle chicken with salt and pepper. Grill on an indoor grill coated with cooking spray until juices run clear, 4-5 minutes. Grill onion slices until tender, 4-5 minutes., Meanwhile, spread butter over cut sides of buns. Place buttered side up on an ungreased baking sheet. Broil 3-4 in. from the heat until golden brown, about 1 minute. , Toss romaine with cheese and 1/4 cup dressing; spoon onto bun bottoms. Top with onions, chicken and remaining dressing. Replace bun tops.

Steps:

• In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper.
• In a large bowl, toss the dressing with the lettuce and spinach until well coated. Add the croutons and toss to combine. Divide the salad onto 4 plates and top each plate with grilled chicken slices.

Steps:

• Be sure to use ground white meat chicken. If you're buying your ground chicken from the grocery story, ring the bell and ask them if they've got what you're looking for or if they'll grind some chicken breast for you. You can also grind it yourself in a food processor. Remove all excess fat and cartilage from boneless, skinless chicken breast and tenders, cut into 1-inch cubes and pulse until coarsely chopped.
• Use fresh bread crumbs. It only takes a few extra minutes. Remove crusts from good bread or don't remove the crusts, tear into chunks and pulse in a mini chopper or food processor. Make a giant batch and freeze them so next time you can skip this step.
• Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper. The mixture will be very wet which means it will be a tiny bit icky forming it into patties but forge ahead. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet. Divide chicken meat into 4 or 5 piles (you decide which portion size is best for you) and using your hands, shape into patties. Coat each patty with bread crumbs. Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately.

Steps:

• Mix ground chicken, 1/4 cup bread crumbs, onion, egg, garlic, salt, and black pepper in a bowl. Moisten hands and shape chicken mixture, 2 tablespoons at a time, into flat, oval-shaped patties.
• Spread remaining 1/4 cup bread crumbs into a shallow dish. Roll patties in bread crumbs to coat.
• Heat olive oil in a large skillet over medium-high heat.
• Cook patties in hot oil until deep brown in color on the bottom, 5 to 6 minutes. Turn patties and cook until other side is browned, 3 to 4 minutes more.

Steps:

• In a large skillet, heat 1 tablespoon oil over medium. Add onion, bell pepper, and celery; season with salt and pepper. Cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer to a medium bowl; cool to room temperature (reserve skillet).
• Add chicken to vegetable mixture in bowl; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix to combine. Shape mixture into four 4-inch-wide patties.
• In reserved skillet, heat remaining tablespoon oil over medium; cook patties until browned and cooked through, 6 to 8 minutes per side. Place chicken burgers on buns, and top with lettuce, tomato, and mayonnaise.

Steps:

• 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 EVOO, 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 EVOO 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 EVOO 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.

Steps:

• In a large bowl beat egg, add beef, half of the parmesan, lemon juice, anchovy paste, Worcestershire sauce and pepper.
• Mix lightly by hand.
• Shape into four thick hamburger patties.
• Grease grill, heat to medium high.
• Place burgers on grill and cook for 10 minutes.
• Flip burgers once and heat for another 10 minutes or until no longer pink inside.
• In a small bowl whisk oil with garlic.
• Cut Kaiser rolls in half, brush garlic oil on each cut side, place on grill and toast until golden brown.
• Place burgers on rolls, sprinkle with remaining parmesan and top with lettuce, tomato and onion slices.

Steps:

• Wash hands thoroughly before and after handling uncooked chicken. Spray indoor grill with fat free cooking spray and let in run five minutes while you are prepping your burgers.
• Mince onions, celery, bell pepper, and garlic for about 20 seconds in food processor (DO NOT Puree). The mixture will seem a bit too moist and soggy, but that's OK. The moisture will keep your burger juicy, although you will lose some of it (along with excess fat) during cooking. Flatten ground chicken by hand on a cutting board, add seasoning, bread crumbs, Worcestershire sauce, liquid smoke, and vegetable mix. Blend chicken mixture by hand until consistent. Form a ball, then flatten it out again and form into four tight patties.
• Season one side of patties with Mrs. Dash. Place all patties seasoned side down on indoor grill, then season the other side. Close your grill and cook about 8 minutes until firm and light brown with dark grill marks.
• When burgers are done, place a slice of fat free cheese on top of patties (if desired) and continue on the grill until cheese melts. My wife put her burger together with fat free Mayo. I tried a swizzle of fat free ranch dressing. Both were terrific!