Say Hello to Your New Favorite Way to Caesar 🥗😍
Here at the PWWB House, grilled burgers and chicken Caesar sandwiches are two of our go-to summer dinners. Recently, the idea to combine them into one ridiculously good meal struck, and I couldn’t stop thinking of it.
After just one bite, I knew it was a keeper. This Chicken Caesar Burger delivers all the punchy flavor I crave as a Caesar fanatic, and still comes together fast enough for a weeknight. Win-win! 🙌🏼
The process leans on everything I learned while developing The Best-Ever Turkey Burgers. ICYMI, after a lot of trial and error, I figured out that the secret to juicy poultry burgers is mixing flavor and moisture right into the meat.
Here, parmesan, garlic, and creamy Caesar dressing work together to keep each patty tender and packed with flavor. After a quick grill, we pile them onto toasted buns with leafy greens, sliced tomato, and an extra smear of Caesar dressing, and dinner’s ready—easy as that!
And the best part? Each bite gives you the best of both worlds…AKA you get to have your salad and eat your burger too. 😉 Love that for us.
Maximum Flavor, Minimal Effort
3 foolproof secrets to low-fuss, flavor-packed dinners, learned from years working in restaurants.
The Juiciest Chicken Burgers Start with the Right Ingredients
Creating a seriously moist and tender burger that packs a big punch of flavor all comes down to using the right lineup of ingredients. Here are a few quick notes to set you up for success…
- Ground chicken thigh meat is ideal for juicy burgers. You can usually find it in the butcher case, but if not, look for ground chicken labeled 85-93% lean. If you can’t find either, ground turkey works, too.
- Use your favorite creamy Caesar dressing. Store-bought works just fine in a pinch, but if you’ve got a few extra minutes, homemade makes a big difference! I have 2 go-to recipes: my Thick and Creamy Classic Caesar Dressing, made with egg yolk and anchovy for richness and bold flavor, or my Quick Greek Yogurt Caesar Dressing, a fuss-free version made without egg or anchovy.
- A little extra anchovy is optional but encouraged! Anchovy is the salty-savory flavor bomb behind that signature Caesar flavor. If the idea of tinned anchovy fillets makes you squeamish (I get it!), try anchovy paste instead—it comes in a tube and stirs into the burger mixture easily.
Must-Haves for Caesar Burger Night
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Buy Now → How to Make Chicken Burgers That Actually Hold Up on the Grill
Lean meats like ground chicken are notoriously tricky to grill. I spent a lot of time tweaking this recipe to make sure these Caesar burgers grill up like a dream.
They hold their shape and come out juicy, not dry. There are 4 key tips to keep in mind as you go…
Serving Suggestions
To take those Caesar salad vibes up a notch, I like topping each burger with shredded lettuce, shaved parmesan, and an extra drizzle of Caesar dressing.
From there, all you really need is a side or two. Take advantage of the grill being lit and throw on a batch of grilled fries or your favorite veggies—easy!
I can’t wait for you to try these Grilled Chicken Caesar Burgers! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
Print
Super-Juicy Grilled Chicken Caesar Burgers
- Prep Time: 15 minutes
- Inactive Chill Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 50 minutes
- Yield: serves 4
- Category: Sandwiches & Burgers, Main Dishes
- Method: Grilling & Smoking
- Cuisine: American
Description
Everything you love about a classic Caesar salad—garlicky! savory! parmesan-packed!—meets backyard burger night in this Super-Juicy Grilled Chicken Caesar Burger recipe.
Mix Caesar dressing, grated parmesan, and optional anchovy right into ground chicken for a bold, flavor-forward patty that always stays moist on the grill, then serve on toasty brioche buns with Romaine and an extra swipe of dressing for the ultimate summer dinner!
Ingredients
- 1 ⅓ pounds 93% lean ground chicken
- ½ medium yellow onion, finely grated and squeezed of excess moisture (about ¼ cup grated)
- 2 cloves garlic, finely chopped or grated
- ¼ cup finely grated parmesan cheese
- ¼ cup Caesar dressing (try my Homemade Classic Caesar Dressing or my Quick Anchovy-Free Greek Yogurt Caesar Dressing)
- optional: 2 finely chopped anchovy fillets OR 1 teaspoon anchovy paste (see Recipe Notes)
- kosher salt and ground black pepper, to season
- nonstick cooking spray
Instructions
- Prep: To grate the onion, arrange a few paper towels on a cutting board, set a box grater on top, and run the onion along the grater to shred it into fine pieces. Use the paper towel to soak up any excess moisture—if the onion seems very wet, wring out the moisture over the sink. Line a small baking sheet or large plate with parchment paper or foil and set aside.
- Mix the chicken Caesar burgers: Add the ground chicken, grated onion, garlic, parmesan cheese, Caesar dressing, and anchovy paste to a large bowl. Season with 1 teaspoon kosher salt and ground black pepper as desired. Use your hands to mix until just combined—take care not to overmix as doing so leads to tough burgers. The mixture will be very wet—this is expected and intended!
- Form the chicken Caesar burger patties and chill: Divide the mixture into 4 equal portions, forming each into a 1-inch thick burger patty. There’s no need to fuss over making them look perfect at this point—just aim to form them into the general shape and size. Set on the prepared baking sheet. Transfer to the freezer and chill for 20 minutes.
- Grill prep: Meanwhile, as the chicken Caesar burger patties chill, prepare the grill for medium-high direct heat grilling, about 450-500 degrees F. Once preheated, clean the grates well with a wire brush.
- Grill the chicken Caesar burgers: Remove the burger patties from the freezer. At this point they should be quite a bit easier to handle; finish forming them into 1-inch thick patties, using your thumb to create an indent in the center of each patty. Just before placing the burgers on the grill, generously spritz a wad of paper towel with nonstick cooking spray. Use grill tongs to run the oiled paper towel over the grill grates, generously oiling the grates to prevent sticking. Transfer to the prepared grill grates and close the lid. Grill 6-7 minutes per side, or until an instant-read thermometer inserted in the center of the burgers registers 165 degrees F. If you’d like to add cheese, do so when there are 2 minutes left of grilling time.
- Serve: Build your chicken Caesar burgers as desired. Here at the PWWB house, we like to smear toasty brioche buns with extra Caesar dressing, then pile the chicken caesar burgers high with leaf lettuce, shaved onion, and shaved parmesan cheese. Enjoy!
Notes
Jess’ Tips and Tricks:
- Ground chicken: The secret to seriously juicy and tender grilled chicken burgers is using ground poultry with a decent fat content, otherwise the burgers will dry out. Look for at least 93% lean, though if you can find 90-92%, that’s even better! If purchasing from your grocery store’s butcher counter, ask for ground chicken thighs or dark meat. If you cannot find 93% lean ground chicken, ground turkey is a fine substitute for this recipe.
- Anchovy is an essential ingredient for a classic Caesar flavor. If you prefer to make your chicken Caesar burgers without anchovy, feel free to swap it out with a dash of Worcestershire sauce or fish sauce—they taste a little different than anchovies, but they both have similar umami & depth of flavor.
- Grill tips to prevent sticking: Because they don’t have a ton of natural fat, poultry burgers tend to stick on the grill. Over the years, I’ve picked up a few tips and tricks to avoid sticking altogether.
- Be sure to chill the burger patties as described in Step 3; doing so helps bind the mixture so they hold their shape and do not fall apart on the grill.
- Just before placing the burger patties on the grill, grease the grill grates. I do so as described in Step 4, spritzing a wad of paper towel with nonstick cooking spray and using grill tongs to run the oiled paper towel over the grill grates.
- Flip carefully! Position your grill spatula such that it runs parallel to the grill grates and, swiftly and firmly, slide it under the burger patties—they should pop right off!
Make-Ahead and Storage:
- Storage and Reheating: Store leftover grilled chicken Caesar burgers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave until warmed through and enjoy as desired.
- 15-Minute Meal Prep: Chicken Caesar burger patties can be mixed and formed up to 3 days in advance. Follow Steps 2-3 of Recipe Directions above. Rather than chilling in the freezer, transfer the burger patties to an airtight container, separating them with a piece of wax or parchment paper. Refrigerate for up to 3 days. At dinnertime, simply preheat the grill and get cooking—easy!
Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!
I’m not usually a fan of chicken burgers, but these are going in my regular rotation! They’re so delicious and easy to make. Don’t skip the homemade caesar…it’s fantastic!
Hey Barbara, thanks so much for the review! We love winning over a new chicken burger lover! Happy to hear you loved the homemade Caesar, too 🙂
Honestly think this is the best chicken burger I have ever had! That homemade Caesar adds the perfect touch. Soooo delicious!!! I don’t have a grill so cooked these on the stove and they were still 10/10!
That’s such high praise, Emma! So happy they turned out great for you on the stove, thanks so much for taking the time to leave a review!