It's pricey, but built to last, so we are very happy with it (unlike the aforementioned lava rock grill, which after 1 year is spewing rust out the bottom every time we light it). Of course, I think my favorite part is the side burner. This means I now have a total of ONE gas burner at my disposal. ::shoots evil side-eye at electric stove::
We couldn't wait to use it, and decided on these Chicken Caesar burgers for the inaugural run. We've made them before, so we already knew they were great. These burgers fabulously present that classic combination of flavors, and I especially love the dressed greens on top.
Of course, my husband generally takes things a step further, and implored me to post a photo of his version:
Chicken Caesar Burgers
Source: Rewritten from Rachael Ray
- 1 1/4 pounds ground chicken breast (the average weight of 1 package)
- 3 garlic cloves, 2 finely chopped, 1 cracked from skin
- 4 anchovies, finely chopped (optional, but recommended)
- A handful of Parmigiano Reggiano cheese
- Salt and coarse black pepper
- 1 tablespoon Worcestershire sauce
- A handful flat leaf parsley, chopped (I omitted)
- 1 tablespoon lemon zest plus juice of 1/2 lemon
- 1/4 cup extra virgin olive oil (EVOO), plus some for drizzling
- 1 teaspoon Dijon mustard
- 1 heart of romaine lettuce, chopped
- 2 plum tomatoes, thinly sliced
- 4 crusty rolls, split in half
In a bowl, combine the chicken, finely chopped garlic, anchovies, a handful of cheese, a pinch of salt and a generous amount of pepper, Worcestershire sauce, parsley and lemon zest. Mix the meat and form four burger patties.
Heat a large nonstick skillet with one tablespoon of EVOO, a turn of the pan, over medium-high heat. When hot, add the chicken patties and cook for 3-4 minutes on each side. Alternatively, grill burgers over medium high heat, 3-4 minutes on each side.
Pre-heat the broiler and toast the bread on a cookie sheet or broiler pan. Alternatively, toast bread on the grill. Once lightly golden in color, remove from oven and rub the breads with cracked garlic. Drizzle bread with the EVOO.
Combine Dijon, lemon juice and 2-3 tablespoons of EVOO with salt and pepper, and toss the greens with it.
Place the patties on the bun bottoms and top them with a pile of romaine, sliced tomatoes and bun tops.