Chicken Burgers with Caesar Salad

Instructions

1. 1

   Wash and thoroughly dry the romaine, then chop it into bite-sized pieces. Mince the garlic, finely grate the Parmesan and slice the cheddar into four equal portions. Split the buns; medium buns weighing about 65 g each work well.

2. 2

   Mix the ground chicken with the garlic powder, onion powder, paprika, 0.5 tsp salt and 0.25 tsp black pepper. Shape into four patties about 10 cm wide and 1.5 cm thick.

3. 3

   Heat a dry 30 cm lidded skillet over medium heat for about 2 minutes. Toast the buns cut-side down in two batches, allowing about 2 minutes per batch. Set them aside on plates.

4. 4

   Add the olive oil to the skillet and heat for 30 seconds over medium heat. Add all four patties without overlapping. Cook for 5–6 minutes per side, turning once and reducing the heat slightly if they brown too quickly. Put the cheddar on top during the final minute and cover to melt. Check each patty with an instant-read thermometer inserted sideways into its center; all must reach 74°C/165°F before serving.

5. 5

   While the patties cook on their first side, whisk the yogurt, mayonnaise, lemon juice, minced garlic, Parmesan, remaining 0.25 tsp salt and remaining 0.25 tsp black pepper in a bowl.

6. 6

   Reserve 60 ml of dressing for the buns. Just before serving, toss the romaine with the remaining dressing.

7. 7

   Spread the reserved dressing over the toasted buns. Add a cheese-topped patty and a little dressed romaine to each, then close the burgers. Divide the remaining Caesar salad among the four plates and serve immediately.