This chicken Caesar salad-inspired burger gets its swagger from a creamy, Parmesan-laced mayonnaise. Rather than fiddling around with mince, we simply pound chicken breasts to resemble burger patties, and then pan-fry. Anchovies can be divisive so if you’re not a fan, skip this ingredient.
- Put the chicken breasts between two pieces of clingfilm or baking paper. Flatten by bashing with a rolling pin until 1.5cm thick. Marinate the chicken in 2 tbsp olive oil, the lemon zest, garlic and some seasoning.
- Heat a griddle pan or a large frying pan over a medium-high heat. Cook the chicken for 6-8 minutes, turning halfway through, or until cooked through with no pink meat showing.
- Meanwhile, mix the Caesar mayonnaise ingredients together in a bowl.
- Slice the ciabatta rolls in half and toast in a toaster or under a grill. Spread each side of the ciabatta with the Caesar mayonnaise, top with the grilled chicken, romaine lettuce and Parmesan shavings.
Tip: Try not to break the chicken up when flattening, spend most time bashing the thicker end.
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