Caesar Salad Chicken Burgers

Step 1: 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.

Step 2: 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.

Step 3: Romaine ... Squeeze the lemon over the chopped romaine, and lightly toss.

Step 4: 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.

Step 5: 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.

Step 6: 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.

Step 7: Serve and ENJOY! ... A simple but delicious burger. Serve with your favorite sides.