It’s Burger 12/20. And I’ve realized this series should be called “How to take any meal you love and make it into a burger.” Because, let’s be honest, Chicken Caesar Burgers? It’s probably not going to be popping up on menus across the country anytime soon. But, it may make a more regular appearance in our home, that’s for sure.
The Mr. and I love chicken caesar salad wraps, but even since I went gluten-free, I’ve steered clear of wraps almost completely. Gluten-free wraps aren’t that great, they’re expensive and they’re not worth the calories they hold. So, this was a logical progression in the burger series—another chicken burger, yes.
I did another Greek yogurt sauce, because I thought it might add tons of flavor but not the heaviness a creamy Caesar dressing would have. And it worked perfectly. (I googled “Greek yogurt creamy caesar dressing” to find a combo I could quickly whip up.)
We served these bad boys up with sweet potato fries (and a heaping helping of ketchup, of course.) And while they’re not an “every week” kind of burger they’re staying in the rotation for now.
for the burgers:
1/2 lb ground chicken
~1 tbsp parmesan cheese
salt & pepper (according to your tastes)
2 tsp parsley (fresh or from the spice cabinet)
1 tbsp finely diced onion
1 tbsp (gluten-free) bread crumbs
+ your favorite buns
for the fixins:
for the sauce:
2 tbsps greek yogurt
1 garlic clove, minced
1 tsp lemon juice
tiny drop of brown mustard
salt & pepper (to taste)
~ 1 tbsp parmesan cheese (to taste)
drizzle of olive oil (to consistency)
Mix all those burger ingredients together but don’t over-mix your meat and form patties. Throw em on your grill, in the oven, in a frying pan, etc and watch them carefully, turning about 8 minutes in to get both sides nice and grilled. While that’s happening, mix up your dressing and pour yourself a drink. Then simply top your burger and enjoy!
** This year, I’m making (at least) 20 burgers. See ‘em all. **