Grilled Chicken Caesar Burgers with Parmesan and Anchovy
By Priya Shah
Prep
15 min
Cook
12 min
Total
50 min
Servings
4
Level
Medium
Caesar dressing, grated Parmesan, and onion mixed into ground chicken keep these burgers moist on a hot grill, while garlic and anchovy put that salty Caesar taste right in the patties. The wet mixture cooks into a burger with the dressing worked through the center.
The mixture is supposed to look very wet, and that can feel wrong the first time you make it. First, squeeze the grated onion, then use your hands and stop mixing as soon as it comes together (it doesn't need to look neat). Portion it without trying to make tidy patties. Working it longer turns ground poultry dense and tough after it hits the heat.
The freezer chill firms the patties while the grill heats, and they're easier to finish shaping at 1 inch thick. I clean the hot grates with a wire brush and oil them with a spray-coated paper towel held in tongs, since poultry can grab hard on dry grates (especially with a wet mix). They hold their shape when you slide a spatula underneath later.
Grill over medium-high direct heat, about 450-500°F, and check the center with a thermometer because grill marks can darken before the middle is done. The patties need 6-7 minutes per side to reach 165°F. Build them as you like once they come off the heat, while the outside is still hot from the grate.
Why you'll love this recipe
- Ground chicken thigh meat or chicken with decent fat content stays moist over direct heat.
- A shallow thumb indent keeps the center from swelling into a thick dome on the grill.
- Provolone can go on during the last 2 minutes, and the grill heat melts it onto the patty.
- Toasty brioche buns with an extra swipe of dressing bring the Caesar side of dinner to the table.
- A box grater turns the onion into fine pieces that disappear into the chicken mixture.
- Grilled fries or vegetables can use the hot grill while the burgers are cooking.
Ingredients
- •1 ⅓ pounds ground chicken (93% lean)
- •½ medium yellow onion (finely grated and squeezed of excess moisture, about 1/4 cup grated)
- •2 cloves garlic (finely chopped or grated)
- •¼ cup Parmesan cheese (finely grated)
- •¼ cup Caesar dressing
- •2 fillets anchovy fillets (optional, finely chopped, or use 1 teaspoon anchovy paste)
- •1 teaspoon anchovy paste (optional, use in place of anchovy fillets)
- •1 teaspoon kosher salt
- •ground black pepper (to season)
- •nonstick cooking spray (for greasing the grill grates)
- •provolone cheese (optional, add during the last 2 minutes of cooking)
Instructions
- 1
Grate the onion on a box grater over paper towels, then squeeze out the excess moisture.
- 2
Line a small baking sheet or large plate with parchment paper or foil.
- 3
Add the ground chicken, grated onion, garlic, Parmesan, Caesar dressing, and optional anchovy to a large bowl.
- 4
Season with 1 teaspoon kosher salt and ground black pepper, then mix with your hands just until combined.
- 5
Divide the mixture into 4 portions and form each into a 1-inch-thick patty.
- 6
Set the patties on the prepared baking sheet and chill them in the freezer for 20 minutes.
- 7
Prepare the grill for medium-high direct heat, about 450-500°F.
- 8
Clean the hot grill grates well with a wire brush.
- 9
Remove the patties from the freezer, finish shaping them to 1 inch thick, and press a shallow indent into the center of each one.
- 10
Spray a wad of paper towel with nonstick cooking spray and, using grill tongs, rub it over the grill grates.
- 11
Place the patties on the grill, close the lid, and grill for 6-7 minutes per side, until the center reaches 165°F on an instant-read thermometer.
- 12
Add provolone during the last 2 minutes of grilling, if using.
- 13
Build the chicken Caesar burgers as desired and serve.
