I really love these burgers, for one they remind me of home
since Miss Amy used to make them all the time, and secondly since the price of
beef right now is sky high, using chicken is a great alternative, while still
getting by burger cravings covered, plus it’s a little leaner.
since Miss Amy used to make them all the time, and secondly since the price of
beef right now is sky high, using chicken is a great alternative, while still
getting by burger cravings covered, plus it’s a little leaner.
The burgers themselves are clean, as is the whole wheat
roll, and the veggies, the thick Caesar dressing I made to top the burgers
however….
roll, and the veggies, the thick Caesar dressing I made to top the burgers
however….
Whatever, a tablespoon isn’t gonna kill you and it’s SO good
together! Plus you can use the dressing on a salad the next day.
together! Plus you can use the dressing on a salad the next day.
Chicken Caesar Burgers
1 lb Ground Chicken
3 cloves of garlic, minced
4 anchovies, finely Chopped
1 tbsp Worcestershire Sauce
2 tbsp chopped flat leaf parsley
1 tsp pepper
In a large bowl combine all ingredients. Using your hands shape
the meat mixture into 3-4 burger patties. Place on a preheated grill and cook
for 5-6 minutes a side, or until patties are firm anc golden brown. Serve warm
on bread, with your choice of toppings.
the meat mixture into 3-4 burger patties. Place on a preheated grill and cook
for 5-6 minutes a side, or until patties are firm anc golden brown. Serve warm
on bread, with your choice of toppings.
Simple Caesar Dressing
2 cloves of Garlic, minced
4 anchovy fillets, minced
2 tsp salt
1 tsp pepper
1 tbsp lemon juice
1 tsp Worcestershire sauce
1 cup mayonnaise
1/3 cup grated parmesan cheese
In a small bowl whisk together all ingredients, until well
combined. For a finer dressing place whole cloves of garlic, chopped anchovies,
and parsley into a blender with a little oil first. The dressing can be kept in
the fridge for about a week.
combined. For a finer dressing place whole cloves of garlic, chopped anchovies,
and parsley into a blender with a little oil first. The dressing can be kept in
the fridge for about a week.