Chicken Caesar Burger

Chicken Caesar Burger Recipe

The Caesar salad, originating in Mexico, is one of the world’s classic salads and, as a standalone meal, the salad I eat most often. When you repurpose the same list of ingredients but in the form of a burger on the braai, we are giving this flavour combination the chance to reach its full potential. Firstly, a braaied chicken breast fillet is superior to any other version of that meat, and secondly, an olive oil-drenched roll toasted on the coals of a wood fire is clearly going to trump any crouton prepared in a kitchen. The sauce is very easy to make in a pestle and mortar, food processor or with a stick blender. If you still don’t have any of these essential pieces of culinary equipment, buy at least one of them now. You will use it to work the garlic, capers and anchovy fillets into a smooth paste, which will be used to flavour the mayonnaise that forms the cornerstone of the meal.

WHAT YOU NEED

(Makes 4)

4 chicken breast fillets
olive oil
salt and pepper
4 anchovy fillets
2 garlic cloves
2 tsp capers (drained)
½ cup mayonnaise (creamy)
1 tsp mustard
1 tsp Worcestershire sauce
4 hamburger rolls
1 head romaine lettuce (also known as cos lettuce; if you can’t find one, use standard lettuce)
1 block parmesan cheese

WHAT TO DO

Pack the chicken breast fillets on a chopping board and cover with cling wrap. Now pound the thick side of each piece of meat with a meat mallet, wine bottle, rolling pin, side of a meat cleaver or any other item of sufficient weight and size. You want the meat to relax so that the whole fillet is more uniform in thickness. This step will make the meat easier to braai, better-looking on your burger and more tender to bite. While the cling wrap will not aid in any of these goals, nor influence the final taste of the burger, it will prevent small pieces of chicken meat flying all over the place.
Give each chicken fillet a light coating of olive oil. Either brush each fillet with oil or pour a bit of oil onto them and toss them around until they all are coated. Also season the meat with salt and pepper or your favourite braai salt.
Make the sauce: Put the anchovies, garlic and capers in your pestle and mortar or food processor or use a stick blender to grind/blend into a smooth paste. Now add the mayonnaise, mustard and Worcestershire sauce. Mix well until everything is properly combined.
Braai the meat for about 8 minutes on hot coals until it is done. The nice thing about chicken breast fillets is that you can actually see the meat colour changing from raw to ready on the braai. Take the meat off the fire when ready.
Generously oil the sliced rolls with olive oil and toast on the grid, taking care not to over-toast (burn) them. Grate parmesan shavings, not the whole block, just as much as you want to put on the four burgers..
Assemble the burger: Roll, lettuce leaves, braaied chicken breast, sauce, parmesan, roll.