Chi-town Chicken Caesar Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


2 pounds ground chicken
3 medium onions, cubed
4 cloves of garlic, minced
2 tablespoons of minced ginger
2 tablespoons accent seasoning
2 tablespoons of white pepper
2 tablespoons nutmeg
2 teaspoons chicken bouillon seasoning (granules or 1 crushed cube)
2 teaspoons salt
1 egg
2 cups Croutons
3 cloves garlic, minced
1 cup mayonnaise
6 tbsp grated Parmesan cheese
1 tsp Worchestire Sauce
1 tsp Dijon mustard
1 tbsp lemon juice
3 tablespoons vegetable oil for brushing on the grill rack
6 Kaiser Rolls, split
1 heart of Romaine lettuce, separated into 6 bun-size leaves
1 container of Pringles or Lays Sour Cream and Onion Potato Chips



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine the ground chicken, onions, garlic, ginger, accent seasoning, white pepper, nutmeg, bouillon seasoning , salt, egg, and croutons in a large bowl, massage all the ingredients together well. Divide and shape into 6 equal size patties to fit the buns. Place patties on foil or plate and set aside.

To prepare the Caesar spread, in a bowl, add garlic, mayonnaise, cheese, Worchestire sauce, Dijon mustard and lemon juice. Mix well and set aside (to save time, spread can be made a day before and refrigerated).

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, place patty on each bun bottom, add lettuce, then 3 chips. Spread the Caesar spread on the cut side of the roll top. Place on top of the chips and serve.

Makes 6 burgers.