January 14, 2017
Comfort Food, Dinner, Lunch,
Burgers, Poultry, Chicken, Eggs, Vegetables, Lettuce , Italian, North American, Make-Ahead, Entertaining, Fall/Autumn, Game/Sports Day, July 4th, Labor Day, Summer, Winter, Weeknight Meals, Grill (Electric), Refrigerator, Stove Top, Ground Chicken, Spring more
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"These are really delicious; and, just something a little bit different from the classic burger. Now, to make things easy ... I actually used a store bought parmesan 'Texas Toast;' and, a store bought creamy Caesar Salad dressing. Obviously, you can always make your own toast and dressing; but, I wanted this to be easy. It's perfect for a burger night, game/movie night, etc. And, I actually like to prep the burgers the night before; they are even better after they rest in the refrigerator a few hours. You can actually freeze them too for later on. Personally, I like to keep my burgers right around 1/4 lb; which I find is the perfect size. Otherwise, there is no room for the toppings! Prep time, does not include time for the burgers to rest and firm up in the refrigerator."
Burgers ... Add everything except the chicken to a bowl; and, mix. Then, add the chicken; and, mix just until combined with all the other ingredients - do NOT over mix. Form 4 'square' burgers; the shape of the TX toast. But, remember to always make the burgers a bit bigger; as, they will shrink when they cook. Season them liberally with salt and pepper on both sides. But, do remember ... there are anchovies and worcestershire in the burger; so, go easy with the salt. Then, make sure to chill them at least 1 hour to firm up before cooking - chicken burgers are quite 'soft or loose.' I like to make these the night before if possible, they are even better.
Eggs ... Make your eggs using any method you want. I add the ROOM temperature eggs to a pot of cold water; and, bring to a boil. Cook 1 minute; then, turn off the heat and cover for 12 minutes. Rinse under cold water until cool - peel; then, slice. Refrigerate in a ziploc bag until ready to use.
Romaine ... Squeeze the lemon over the chopped romaine, and lightly toss.
Burger ... I prefer to cook the burgers on a indoor grill pan or cast iron pan; it seems to work best. Make sure to oil your pan well. And, a chicken burger should always be cooked all the way through; you don't want a pink chicken burger. Internal temperature should be 165. Add the cheese slice the last minute; cover, and remove from the heat.
Toast ... As the burger cooks, cook the toast according to package directions; until golden brown on both sides. I usually prepare mine under the broiler.
Build Your Burger ... Add the dressing to the inside (the non-cheese side) of each toast, some of the lemon dressed romaine to the bottom toast, the cheesy burger, 1 egg sliced, a bit more romaine; and, the top toast; also slathered with the dressing. Done!! Put a tooth pic through 2 corners and cut in half.
Serve and ENJOY! ... A simple but delicious burger. Serve with your favorite sides.
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