Chicken Caesar hamburger
A sandwich that’s a salad, or a salad in a sandwich. You can call it whatever you want, but in any case, you have to try it because it’s delicious.
Ingredients
For the chicken marinade:
- Chicken breast
- 300 ml heavy cream
- 1 tablespoon white vinegar
- Salt, black pepper
- Garlic powder
- Onion powder
- Your favorite herbs: mine are oregano, basil, and sun-dried tomato
- Paprika
- 1 egg
For the breading:
- 120 g wheat flour
- 120 g cornstarch
- Salt and your favorite spices
For the sauce:
- 125 g mayonnaise
- 70 g grated Grana Padano cheese
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Perrins sauce
- 1 clove grated garlic
- Black pepper
- 1 or 2 tablespoons water, if needed
For the burger:
- 4 hamburger buns
- Chopped romaine lettuce
- Grated Grana Padano cheese
For brushing the buns:
- 2 tablespoons melted butter
- ½ teaspoon dried parsley
- Grated Grana Padano cheese
Preparation
- In a bowl, combine the cream, spices, and egg. Mix well then add the chicken. Let it rest for 15 minutes.
- In a deep dish, mix the wheat flour with the cornstarch and spices.
- For the sauce, mix the mayonnaise, grated Grana Padano, lemon juice, Dijon mustard, Perrins sauce, garlic, and black pepper until you get a creamy consistency. If needed, add a little water. Set aside 3 or 4 tablespoons of sauce for the buns.
- Chop the lettuce and set aside.
- Heat a little butter in a pan and lightly toast the buns, cut in half.
- Drain a chicken fillet from the bowl, coat it in the flour mixture, dip it back into the chicken marinade liquid, then coat it again in the flour mixture.
- Heat the olive oil and fry the fillets two at a time.
- Add the chopped lettuce to the bowl of sauce.
- Spread the reserved sauce on the buns. Add a chicken fillet, then the lettuce on top. Cover with the other half of the bun, brush with melted butter and dried parsley. Finish with more grated Grana Padano.
