Caesar Salad Burger Recipes

CAESAR BURGERS

Steps:

• In a large bowl, combine bread crumbs, egg, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. Press a shallow indentation in the center of each with your thumb. Brush both sides of patties with oil., Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Serve on rolls with toppings.

CAESAR SALAD BURGERS

Steps:

• Heat a griddle pan over a high heat until smoking hot. While it's heating up, put the chicken pieces between 2 pieces of baking parchment and bash with a rolling pin to flatten. Unwrap the chicken and brush the pieces with olive oil.
• Cook the chicken on the griddle pan until cooked through, turning once - this should take about 10 mins. Transfer the chicken to a plate, pour over a little of the lemon juice and season.
• Put the rolls on the griddle pan, cut- side down, to lightly toast them. In a small bowl, stir together the crème fraîche and remaining lemon juice. Build your burgers with the chicken, egg slices, lettuce, a dollop of the crème fraîche mixture, the cress and Parmesan shavings.

CAESAR SALAD BURGER

Steps:

• To make the mayonnaise: combine the mayonnaise, mustard, garlic, anchovies, lemon juice, Tabasco, Worcestershire, and pepper in a food processor; process until smooth.
• Scrape into a bowl and stir in the cheese; cover and refrigerate at least 30 minutes or up to 8 hours before serving so flavors can meld.
• To make the burgers: divide the meat into 4 equal portions (6 oz each); form each portion loosely into a ¾ inch thick burger and make a deep depression in the center with your thumb.
• Season both sides of each burger with salt and pepper; cook the burgers, using the oil-- heat oil in the pan or griddle over high heat until the oil begins to shimmer; cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.
• Flip burgers over; cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until cooked to desired degree of doneness; cook turkey burgers until cooked throughout, about 5 minutes on the second side.
• Place the burgers on the bun bottoms and spread a few tablespoons of the Caesar mayonnaise on each burger.
• Top with the romaine lettuce leaves and sprinkle with the Parmesan and black pepper.
• Cover with the bun tops and serve immediately.

VEGGIE CAESAR BURGER

Steps:

• A little Caesar salad and sliced tomato turn this veggie patty into a flavorful feast.
• 1. Cook veggie burger according to package directions.
• 2. Meanwhile, in a small bowl toss together lettuce, salad dressing and Parmesan cheese.
• 3. Top roll bottom with lettuce mixture, veggie burger, tomato slice and roll top.

CAESAR SALAD TURKEY BURGERS

Steps:

• Preheat a grill to medium high. Gently mix the turkey, 1 tablespoon mayonnaise, 2 teaspoons Worcestershire sauce, 2 teaspoons mustard, the red onion, lemon zest, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Form into four 1/2-inch-thick patties and place on a plate. Freeze until slightly firmer, 10 to 15 minutes.
• Meanwhile, combine the lemon juice and grated garlic in a small bowl; let sit 5 minutes. Whisk in the remaining 1/3 cup mayonnaise, 1 teaspoon Worcestershire sauce, 1 teaspoon mustard, the grated parmesan, a pinch of salt and 1/4 teaspoon pepper.
• Lightly oil the grill grates. Grill the turkey patties until cooked through but still juicy, about 4 minutes per side. Toast the buns on the grill, about 1 minute.
• Toss 3 tablespoons of the dressing with the romaine and shaved parmesan; season with salt and pepper. Serve the burgers on the buns and top with mustard, the salad and the remaining dressing. Serve with watermelon and potato chips.

FRIED SHALLOT CAESAR SALAD

Steps:

• Prepare the shallot aioli: Combine shallots, egg, lemon juice, mustard, fish sauce, Worcestershire sauce and garlic in the bottom of a jar just wide enough to fit the head of an immersion blender (see Tip). Add the neutral oil, pouring it in slowly so that it forms a distinct layer on top of the other ingredients. Place the head of an immersion blender all the way at the bottom of the jar. Turn on the blender and slowly pull it up through the jar so that the oil is slowly incorporated and forms a creamy emulsion.
• Transfer the mixture to a medium bowl. Whisk in the extra-virgin olive oil, then whisk in water as needed until the dressing forms a light, creamy consistency. Season to taste with salt and pepper.
• Prepare the salad: If using homemade shallots, skip to Step 4. If using store-bought shallots, toast the shallots in a large skillet over medium heat until deep caramel brown and aromatic, about 3 minutes. (Alternatively, you can toast the shallots on a sheet tray in an oven or toaster oven at 375 degrees until deep caramel brown, about 6 minutes.) Season generously with salt and transfer to a bowl.
• In a large bowl, toss the lettuce with a few tablespoons of the dressing, half of the fried shallots and the Parmesan until lightly coated. Taste some of it, then add more dressing and season to taste with salt and pepper as desired. Transfer to a serving bowl, sprinkle with remaining fried shallots, grate some more Parmesan on top, garnish with anchovies (if using) and serve. Leftover dressing can be stored in a sealed container in the fridge for up to 2 weeks.

CAESAR SALAD BURGERS

Steps:

• Mix together turkey, 1/2 cup of Parmesan cheese, and garlic salt.
• Shape into four 1/4 lb patties.
• Grill for about 3-5 minutes on each side.
• Top each burger with romaine lettuce, salad dressing, and Parmesan cheese to taste.
• Serve hot.

CHICKEN CAESAR BURGERS

Steps:

• In a small bowl, combine the onion, 1 tablespoon cheese, lemon juice, parsley, garlic, Worcestershire sauce, salt and pepper. Crumble chicken over mixture and mix well. Shape into two patties., Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear. Sprinkle with remaining cheese. , Serve on buns with romaine and salad dressing.

CHEESEBURGER SALAD

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Arrange the strips in a single layer on a baking sheet, and bake for 8 to 10 minutes, until the strips are lightly toasted. Set the strips aside.
• Place the ground beef into a skillet over medium heat, and brown the meat for about 10 to 12 minutes, breaking the beef apart as it cooks, until the meat is well browned and no longer pink inside. Stir the chopped onion, ketchup, dill pickle, and mustard into the beef mixture and mix well.
• Arrange the chopped lettuce on a large serving platter, and spoon the beef mixture over the lettuce. Top the salad with the sliced onion, plum tomatoes, and shredded cheese, and arrange the hamburger bun croutons around the platter.

CAESAR TURKEY BURGER

Steps:

• Mix meat, 4 tsp Parmesan cheese & seasonings. Shape into two patties.
• Grill (I use my George Foreman; it takes 3-4 minutes) until done.
• During last minute or so of grilling, top each patty with about 1 tbsp cheese (or a slice of cheese) and let it melt.
• Toss lettuce with 2 tsp Parmesan & 1 tbsp dressing. Spoon onto bottom part of buns.
• Top with patty, and spread rest of dressing onto top part of buns. Enjoy!
• Feel free to add tomatoes, onions, etc!