Open-Faced Parmesan Chicken Burger with Balsamic Caesar Dressing



Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 10 minutes


for the burger:
2 tablespoons unsalted butter
1 pound ground chicken
1/2 cup Parmesan cheese, grated
1/3 cup mayonnaise
3 cups romaine lettuce, chopped
4 slices white cheddar
4 bottom buns
Red onion, garnish
4 sunny side-up eggs, cooked, garnish
salt in pepper to taste

for the balsamic caesar dressing:
2 tablespoons flat anchovies, drained, chopped
3 tablespoons balsamic vinegar
2 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1 garlic glove, minced
1/4 cup olive oil
1/4 cup Parmesan, grated
Pepper to taste


for the burger:
In a large bowl, combine ground chicken, Parmesan, mayo, and s&p. Form four patties. Preheat a grill or skillet to medium-high heat. Melt the butter and then add the chicken patties to the skillet. Cook for about five minutes on the first side, flip, and cook additional three minutes. In the last minute, add white cheddar slices to tops of the burger to melt. Remove burgers from skillet and place on a plate to rest for a few minutes before serving. In a large bowl, add the romaine lettuce and toss with Balsamic Caesar Dressing. Take a bottom bun and place on a plate. Add the chicken patty on top followed by red onion, fried egg, and topped with Caesar salad. Serve immediately.

for the balsamic caesar dressing:
Place the anchovies, vinegar, mayonnaise, Worcestershire, garlic, and pepper into a food processor. Process until combined while the machine is running pour the olive oil into the food processor. Finally, add the Parmesan cheese and pulse until everything is combined. Pour into a bowl.

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