Chicken Caesar Burgers

Chicken Casear salad burger on wooden board.

These Chicken Caesar Burgers are a fun weeknight dinner that comes together in about 20 minutes. Ground chicken patties seasoned with Parmesan and garlic get piled onto toasted brioche buns with crispy Caesar salad and a drizzle of creamy dressing. I love these with a pile of french fries.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings burgers

Calories 496kcal

Author Karly Campbell

Ingredients

For the burgers:

1 pound ground chicken
? cup panko bread crumbs
¼ cup grated Parmesan
¼ cup Caesar dressing
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt

For the sandwich:

8 ounces chopped Caesar salad kit
Cracked pepper
4 brioche buns
2 tablespoons butter

Instructions

To make the burgers:

Add all of the ingredients to a mixing bowl and use a wooden spoon to combine.
Form the burgers into 4 patties just a bit wider than your buns.
Heat a small amount of oil in a skillet over medium heat and then add the burgers, cooking on each side for about 5 minutes each or until fully cooked through.
Remove the burgers to a plate while you toast the buns.

To make the sandwiches:

While the burgers are cooking, add the salad mix to the bowl along with the toppings and toss to combine. Season with cracked pepper, to taste.
Butter the insides of the buns.
In the same skillet you cooked the burgers, toast the buns until golden.
Build the sandwiches by placing a burger on each bun and topping with the salad.
Serve immediately.

Notes

I use the powdery Parmesan for this one. You can buy a wedge and grate it yourself or buy it already grated at the cheese counter.

You can easily drizzle a bit of extra dressing on the burgers, if you like things extra saucy.

One salad kit will make more salad than you likely need for these burgers, but we do like to really pile it on and the leftovers make a great side salad with the burgers.

If you prefer to make the salad yourself, you’ll want around 2 cups of chopped romaine, ¼ cup of shredded Parm, and 2-ish tablespoons of dressing.

Nutrition