Chicken Caesar Salad Burgers

Prep Time 15 mins

Cook Time 8 mins

Rest Time 10 mins

Total Time 33 mins

Cooking Method: Grilling

Cuisine: American

Courses: Main Course

Difficulty: Beginner

Servings: 4

Calories: 263

Best Season: Suitable throughout the year

Ingredients

Chicken Burger Patties

1 lb ground chicken
1 egg (large, organic)
3/4 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp dried parsley
1/2 cup Parmesan cheese (for topping the patties while cooking)
1 tbsp avocado oil (for cooking)

For Serving

4 burger buns (I use the Eat Royo Low Carb Burger Buns as a great healthier, lower carb option! You can use the code "COOKINGKATIELADY" for a discount on their site. You could also try my homemade sourdough burger buns.)
Romaine lettuce
Crushed croutons
Caesar salad dressing (I like Primal Kitchen as a healthy option)
Additional Parmesan (optional)

Instructions

1
Make the chicken patties. In a medium mixing bowl, combine the ground chicken, egg, salt, pepper, garlic powder, onion powder, paprika, and parsley. Mix until everything is just combined. Try not to overmix the chicken.
2
Form the patties. Divide the chicken mixture into 4 equal portions and gently form each portion into a burger patty. Place the patties onto a parchment-lined plate or baking sheet.
3
Chill the patties. Place the chicken patties in the freezer for 15–20 minutes. Ground chicken can be pretty soft and sticky, so this quick chill helps the patties firm up and makes them much easier to cook and flip.
4
Start cooking the burgers. Heat 1 tablespoon of avocado oil in a large skillet over medium to medium-high heat. Once the skillet is hot, carefully add the chicken patties. Cook for 2–3 minutes on the first side.
5
Add the Parmesan. Before flipping the burgers, evenly divide the 1/2 cup of Parmesan over the uncooked tops of the four patties. Let them cook for about another minute to give the Parmesan a chance to adhere to the chicken.
6
Flip and create the Parmesan crust. Carefully flip each burger so the Parmesan side is now directly against the skillet. Cook for another 3–4 minutes, or until the chicken burgers are completely cooked through and have reached an internal temperature of 165°F. The Parmesan should form a delicious golden, crispy crust.
7
Toast the buns. While the chicken finishes cooking, lightly toast or broil your Eat Royo burger buns until golden, if desired.
8
Assemble the Chicken Caesar Burgers. Spread Caesar dressing onto the bottom bun, followed by a crispy Parmesan chicken patty. Top with additional Parmesan if desired, romaine lettuce, crushed croutons, and another drizzle of Caesar dressing.
9
Serve. Add the top bun and serve immediately while the chicken burgers are hot and the romaine and croutons are still crunchy. Enjoy!

Nutrition Facts

Servings 4

Serving Size 1 chicken patty

Amount Per Serving
Calories 263kcal

% Daily Value *
Total Fat 16.5g26%
Saturated Fat 4.5g23%
Sodium 730.5mg31%
Total Carbohydrate 1g1%
Dietary Fiber 0.1g1%
Sugars 0.1g
Protein 27.7g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and can have slight rounding. Macros are for the burger patty only. Adjust the macros to the burger bun you use and toppings.

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