At this point you already know about my Caesar obsession. We have had the Caesar salad, the Caesar pasta salad, the Caesar club sandwich, and now we have this. Crispy homemade chicken patties, a generous spread of that Caesar dressing, melted cheese, and lettuce tossed in more Caesar, all in a toasted buttered bun. The Caesar series is not stopping anytime soon and honestly I do not think anyone is complaining.
These burgers use the same minced chicken patty method as my McChicken recipe but with a Parmesan panko coating that gives you an extra nutty, crispy crust. The Caesar dressing does all the heavy lifting in terms of flavor and everything just works together beautifully.
Why You’ll Love This Recipe
- Another addition to the Caesar series and arguably the best one yet
- Homemade minced chicken patties with a Parmesan panko crust
- That creamy Caesar dressing in every single bite
- Option for a single or double patty depending on how hungry you are
- Buttery toasted buns that make everything better
- A burger that tastes like a Caesar salad and a fried chicken sandwich had a baby
Ingredients
For the Chicken Patties (makes 7 to 8 patties)
- 2 chicken breasts, around 500 to 600g, minced in a blender
- Salt and black pepper to taste
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp white pepper powder
- 2 tsp paprika
For the Coating
- 1 cup all purpose flour
- 2 eggs, whisked
- 1/2 cup breadcrumbs
- 1/2 cup panko breadcrumbs
- A generous handful of grated Parmesan
For the Caesar Dressing
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 4 to 5 tbsp grated Parmesan cheese
- 1 tsp garlic powder
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
For Assembly
- 8 burger buns
- Butter for toasting the buns
- Cheese slices
- Lettuce
Instructions
1. Make the Chicken Patties
Mince the chicken breasts in a blender until smooth and sticky. Transfer to a bowl and mix in the garlic powder, onion powder, white pepper, paprika, salt, and black pepper until well combined.
Lightly oil your hands and shape the mixture into round patties. Place on a tray lined with parchment paper and freeze for 40 to 50 minutes until firm enough to handle and coat. If they still feel soft after 40 minutes, give them more time.
2. Make the Caesar Dressing
In a bowl, whisk together the Greek yogurt, mayonnaise, Parmesan, garlic powder, Dijon mustard, Worcestershire sauce, lemon juice, salt, and pepper until smooth and creamy. Taste and adjust seasoning. Set aside in the fridge.
3. Prepare the Coating
Mix the breadcrumbs, panko, and grated Parmesan together in a shallow bowl. Place the flour in a separate bowl and the whisked eggs in another.
Take each frozen patty and coat first in the flour, then dip into the egg letting the excess drip off, then press firmly into the panko Parmesan crumb mixture until fully and evenly coated. The Parmesan in the crumb gives the coating a nutty, salty crust that fries up beautifully.
4. Shallow Fry the Patties
Heat a generous amount of oil in a wide pan over medium high heat. Once hot, add the patties in a single layer without overcrowding the pan. Shallow fry for 3 to 4 minutes per side until deep golden and crispy on both sides and cooked through. Work in batches if needed.
Drain on a wire rack or paper towel and set aside.
5. Toast the Buns
Butter each bun on the cut side and toast in a pan over medium heat until golden. The butter gives the buns a rich flavor and a slight crispiness that makes a big difference to the finished burger.
6. Assemble the Burger
For a single patty burger, spread Caesar dressing generously on the bottom bun. Add the crispy chicken patty and lay a cheese slice on top so it melts slightly from the heat. Toss the lettuce in a spoonful of Caesar dressing and pile on top. Spread more Caesar on the top bun and close.
For a double patty burger, spread Caesar dressing on the bottom bun. Add the first patty and a slice of cheese. Stack the second patty on top with another slice of cheese. Top with lettuce tossed in Caesar dressing. Spread Caesar on the top bun and close.
Serve immediately.
The Caesar Series
If you have been following the blog for a while you already know that Caesar is a running theme around here. It started with a classic Caesar salad, then the Caesar pasta salad, then the Caesar club sandwich, and now this. Each recipe uses the same base dressing and finds a new way to make it the star of the dish.
This burger is probably my favorite application of the dressing so far. It goes on the bun, it gets tossed through the lettuce, and it soaks into the crispy chicken slightly as you eat. You get it in every single layer.
The Parmesan Panko Coating
The coating on these patties is what sets them apart from a standard fried chicken burger. Mixing Parmesan into the panko breadcrumbs gives you a crust that is salty, nutty, and incredibly crispy. The Parmesan crisps up in the oil and adds a flavor that plain breadcrumbs simply cannot match.
Pressing the coating firmly onto the patty before frying is important. Use the palm of your hand and really press it in so the crumbs adhere properly and do not fall off in the pan.
Single or Double
Both versions are great and the right choice depends entirely on how hungry you are. The single patty is clean and balanced with a good ratio of bun to chicken to dressing. The double is indulgent, stacked, and feels like a proper restaurant burger at home. If you are feeding people who love a big burger, go double.
Tips for Getting It Right
Do not skip freezing the patties. The minced chicken mixture is soft and will fall apart during coating and frying if it is not firm enough. Give them a full 40 to 50 minutes in the freezer and do not rush this step.
Make sure the oil is hot before adding the patties. A hot pan gives you an immediate sear that locks the coating in place and starts the crisping process straight away.
Toast the buns in butter. It is a small step that makes a noticeable difference. A buttery golden bun holds up better against the dressing and adds richness to every bite.
Toss the lettuce in Caesar dressing rather than adding it plain. This carries the Caesar flavor all the way through the burger instead of just in the sauce on the bun.
Storage
The fried patties can be stored in an airtight container in the fridge for up to 2 days. Reheat in an air fryer at 180°C for 5 to 6 minutes or in a hot oven to bring back the crispiness. Avoid the microwave as it will soften the coating.
The Caesar dressing keeps in the fridge for up to 5 days in a sealed jar. Assemble the burgers fresh rather than storing them assembled.
The uncooked shaped patties can be frozen for up to a month. Coat and fry straight from frozen, adding a couple of extra minutes to the cooking time.
Frequently Asked Questions (FAQ)
Q. Can I use chicken thigh instead of breast?
Yes. Chicken thigh has more fat and flavor and stays juicier when minced. Follow the same steps and freeze before coating.
Q. Can I make these in the oven or air fryer?
The egg and crumb coating works better in the oven or air fryer than the wet batter used in the McChicken recipe. Spray generously with oil and bake at 220°C for 18 to 20 minutes flipping halfway, or air fry at 200°C for 14 to 16 minutes flipping halfway.
Q. Can I use store bought Caesar dressing?
You can but the homemade version is worth making. It takes five minutes and the flavor is completely different to store bought. Once you have it in the fridge it works for salads, pasta, sandwiches, and these burgers all week.
Q. Why mix panko and regular breadcrumbs?
Panko gives you a lighter, crunchier texture while regular breadcrumbs fill in the gaps and help the coating stick more evenly. Together they give you the best of both.
Q. What cheese works best?
A good melting cheese works best here. Cheddar, American cheese, or provolone all melt nicely over the hot patty. Avoid hard cheeses that will not melt properly.
Crispy Chicken Caesar Burgers
Ingredients
For the Chicken Patties (makes 7 to 8 patties)
- 2 chicken breasts around 500 to 600g, minced in a blender
- Salt and black pepper to taste
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp white pepper powder
- 2 tsp paprika
For the Coating
- 1 cup all purpose flour
- 2 eggs whisked
- 1/2 cup breadcrumbs
- 1/2 cup panko breadcrumbs
- A generous handful of grated Parmesan
For the Caesar Dressing
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 4 to 5 tbsp grated Parmesan cheese
- 1 tsp garlic powder
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
For Assembly
- 8 burger buns
- Butter for toasting the buns
- Cheese slices
- Lettuce
Instructions
- Mince the chicken breasts in a blender until smooth. Mix in the garlic powder, onion powder, white pepper, paprika, salt, and pepper. Lightly oil your hands and shape into round patties. Place on a lined tray and freeze for 40 to 50 minutes until firm.
- Whisk all Caesar dressing ingredients together until smooth. Refrigerate until needed.
- Mix the breadcrumbs, panko, and Parmesan together in a shallow bowl. Set up the flour and whisked eggs in separate bowls. Coat each frozen patty in flour, then egg, then press firmly into the Parmesan panko crumb mixture.
- Heat a generous amount of oil in a wide pan over medium high heat. Shallow fry the patties in batches for 3 to 4 minutes per side until deep golden and cooked through. Drain on a wire rack.
- Butter the buns on the cut side and toast in a pan until golden.
- For a single patty burger, spread Caesar on the bottom bun, add the patty, top with a cheese slice, then lettuce tossed in Caesar dressing, spread more Caesar on the top bun and close. For a double patty burger, spread Caesar on the bottom bun, add the first patty and cheese, stack the second patty and cheese, top with Caesar tossed lettuce, spread Caesar on the top bun and close. Serve immediately.
