Italian Chicken Burger with Grilled Romaine, Lemon Aioli on a Cibatta Crouton
Ingredients
For Burger
1 pound ground chicken, white meat
1 pound ground chicken, dark meat
3 teaspoons fresh ground pepper
1 tablespoon minced garlic
1 1/2 cups grated Parmigiano Reggiano cheese
3 tablespoons Worcestershire Sauce
2 teaspoons sea salt
For Caesar Salad and Lemon Aioli
1 head Romaine lettuce, sliced in half
2 tablespoons extra-virgin olive oil
1 cup good quality mayonnaise
Zest from 3 lemons
2 tablespoon minced garlic
2- 12” Cibatta loves, sliced in half lengthwise
3/4 cup extra-virgin olive oil
2 tablespoons dried Italian seasoning
12 shaved slices of parmesan cheese
2 tablespoons vegetable oil for grill grate
Instructions
Heat grill to medium high heat. Brush grate with oil to prevent sticking. For Patties: In a medium-sized bowl combine ground chicken, ground pepper, minced garlic, grated Parmigiano Reggiano, Worcestershire sauce and sea salt. Mix until incorporated, form into 6 equal patties. The patties should be shaped into a rectangle so they fit the size of your roll. Grill over medium-high heat 6-8 minutes per side or until internal temperature reaches 140 degrees To Grill Romaine: While burger is grilling, rinse and pat dry the lettuce. Cut the Romaine head in half lengthwise. Brush the entire surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. For Lemon Aioli: In a small mixing bowl combine mayonnaise, lemon zest and minced garlic. Stir together olive oil and dried Italian herbs. Generously brush both sides of your roll. Place cut side of Cibatta rolls on grill for one minute or turn and toast and additional 30 seconds before assembly. To assemble: Slice grilled Cibatta bread into 3 equal portions. Generously spread Lemon Aioli over the cut side surfaces of the grilled bread. Layer bottom half of bread with 2 grilled lettuce leaves, top chicken burger, layer with another 2 lettuce leaves and Parmesan cheese shavings. Cover with toasted top portion of your Cibatta bread and serve.