Washington Chicken King Caesar Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


one cup balsamic vinegar
1/4 cup sutter home cabernet sauvignon
1 teaspoon grey poupon
1 tablespoon sugar
3 cups Caesar croutons, smashed
1 cup crumbled cooked bacon of regular variety not low fat
10 ounces shredded canned white meat chicken cooked and drained 1 cup shredded parmesan
1 cup Caesar dressing
3 pounds ground chicken
4 ounces sliced as thin as possible bulk parmesan,
2 teaspoons salt
2 medium granny smith apples
one medium red onion
4 ounces of bulk parmesan sliced thin as possible
2 teaspoons olive oil
6 kaiser buns approximately 7.5 inches around



Mix in a sauté pan one cup balsamic vinegar with 1/4 cup cabernet wine, 1 teaspoon grey poupon and one 1 tablespoon white sugar. Mix thoroughly with a wire whisk and set aside. Take 3 cups of Caesar croutons and place in a large ziploc bag and use a heavy object such as a metal measuring cup to smash them into crumbs then place in a large stainless or glass bowl. Add 1 cup of crumbled cooked bacon to croutons then add 10 ounces of shredded cooked chicken drained well to bacon and crouton mixture. Add 1 cup of shredded parmesan to the crouton, bacon and chicken mixture. Then add 1/2 cup Caesar dressing and 1/2 of the balsamic vinegar and cabernet mixture that you stirred again. Mix all the ingredients well then add 1-teaspoon salt to mixture. Now add 3 pounds ground chicken to the mixture in the bowl. Mix thoroughly then make 12 individual balls of patty mixture that should weigh approximately 5.5 ounces each and approximately 6.5 inches around. Set aside each patty in a ball on wax paper then smash the first six into equal round patty shapes. Now add 2 slices of sliced parmesan on top of the smashed patty then add the second patty on top of the first patty to sandwich in the parmesan cheese. Make sure to curl the sides around each other to form and very tight patty. Pressing the edges together several times to form a good seal. Set all 6 patties on wax paper and sprinkle salt on top of each patty. Approximately 1 teaspoon should cover the six patties. At this time the grill should be started and get to approximately 400 degrees. Once the grill has reached it's temperature then oil the grill and place all six patties on. Do not flip the patties until 8 minutes has passed. Keep grill closed and flame to a low simmer. Now slice the granny smith apples very thin, you need 36 slices out of two medium apples. Then slice the red onion very thin, you need 4 rings for each burger. That is 24 slices. Take lid off and flip the patties,close lid again, wait 5 minutes take lid off then add two more slices of parmesan cheese to each patty close grill lid. Wait approximately 1-2 minutes while cheese melts. Take patties off and set aside on plate covered with foil. Now separate kaiser buns and lay on grill to lightly toast the insides of the buns. Leave on grill for about 1 minute. Once buns are toasted then you can assemble the burgers. Spread top and bottom half of each bun with the balsamic vinegar mixture, each half gets two brushes with a pastry brush. Place patty on bottom half of bun, top patty with a drizzle of Caesar dressing then add on top of that 4 red onion rings and then on top of that add 6 slices of granny smith apples. Place top half of bun onto the burger and enjoy your Washington Chicken King Caesar.