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Opened Faced Caesar Chicken Burger

  • Author: Marty Boyd
  • Yield: 4 1x


  • 2 tablespoons unsalted butter
  • 1 pound ground chicken
  • 1/2 cup Parmesan cheese, grated
  • 1/3 cup miracle whip
  • 2 anchovies, minced
  • 3 cups romaine lettuce, shredded
  • 4 slices white cheddar
  • 4 buns, bottoms for burger, dice tops and toast for croutons (I used brioche buns)
  • 4 eggs, over easy
  • salt in pepper to taste
  • Bottled Caesar Dressing (your favorite)
  • Parmesan cheese for serving


  1. Preheat oven to 400* dice the tops of the buns and place on a small baking pan. Spray with cooking spray and bake in preheated oven until golden brown and crispy. Remove from oven and set aside.
  2. In a large bowl, combine ground chicken, Parmesan, mayo, anchovies and salt and pepper. Form four patties. Preheat a skillet to medium-high heat. Melt the butter and cook the chicken patties for five minutes then, turn, and cook additional three minutes or until completely cooked through.
  3. Place cheese slices on top of burger during the last minute of cooking. Remove burgers from skillet and place on a plate to rest for a few minutes before serving.
  4. In a large bowl, toss romaine with Caesar Dressing using just enough dressing to lightly coat the romaine.
  5. Take a bottom bun (toasted if you like) and place on a plate. Layer the chicken patty fried egg, and topped with Caesar salad. Sprinkle with reserved croutons and additional dressing and parmesan cheese if desired. Serve immediately.