Washington Chicken King Ceasar Burger



2 cups balsamic vinegar
1 cup cabernet savignon wine
1 tbs grey poupon
1/3 cup sugar

3 lbs ground chicken,
10 oz shredded canned white meat chicken
1 cup shredded parmesan
3 cups smashed ceasar croutons
1 teaspoon salt
2 medium granny smith apples, very thinly sliced
1 large red onion, very thinley sliced
4 oz sliced thick parmesan, sliced into pieces

Burgers are approximately 12 oz finished
Each burger half is approximately 5.5 oz in wt. And 6 ½ in diameter

Kaiser bun is approx 7 ¼ in diameter

Burger mixture is split into 12 identical rounds



Mix in a saute 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 wisk and set aside.
Take 3 cups of ceasar 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 ceasar 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 pattie mixture which should weigh approximately 5.5 ounces each and approximately 6.5 inches around. Set aside eash pattie in a ball on wax paper then smash the first six into equal round pattie shapes. Now add 2 slices of sliced parmesan on top of the smashed pattie then add the second pattie on top of the first pattie to sandwich in the parmesan cheese. Make sure to curl the sides around each other to form and very tight pattie. 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 pattie. 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 pattie 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 pattie on bottom half of bun, top pattie with a drizzle of ceasar 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 Ceasar.