Chicken Caesar Burgers

By dette

Ingredients

• 1 pkg. ground chicen brest
• 3 garlic cloves, 2 finley chopped 1 cracked from the
• skin
• 4 anchovies, finley chopped, optional
• A couple of handfuls of grated Parmigiano-Reggiano
• or pecorino Romano cheese
• Salt and coarse black pepper
• 1 tbls worcestershire sauce
• A handful of fresh flat=leaf parsely, chopped
• A zest of 1 lemon plus juice of 1/2 lemon
• 4 tbls EVOO plus some for drizzlling
• 4 crusty rolls, split
• 1 teas. dijon mustard
• 1 romaine lettuce, ehar, chopped
• 2 plum tomatoes, thinly sliced
• Gourmet potato chips

Details

Servings 4
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

In a bowl, combine the ground chicken, finely chopped garlic, anchovies,, a handful of the cheese, a pinch of salt, a generous abount of pepper, the worcestershire, parsley, and lemon zest. Score the mizture and form 4 oval, rather than round, patties.

Heat a large nonstick skillte with 1 tbls of the EVOO, once around the pan, over mediumm-high heat. When hot, add the chicken patties and cook for 3-4 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 reamaingn 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 tbls 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