Chicken Caesar Burgers

Name: Chicken Caesar Burgers
Yield: 4 servings
Ingredients: 1 package ground chicken breast; 3 garlic cloves, 2 finely chopped, 1 cracked from the skin; 4 anchovies, finely chopped (yes, Wade, they’re optional—but recommended); A couple of handfuls of grated Parmigiano-Reggiano or Pecorino Romano cheese; Salt and coarse black pepper; 1 tablespoon Worcestershire sauce; A handful of fresh flat-leaf parsley, chopped; Zest of 1 lemon plus juice of 1/2 lemon; 4 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling; 4 crusty rolls, split; 1 teaspoon Dijon mustard; 1 romaine lettuce heart,chopped; 2 plum tomatoes, thinly sliced; Gourmet potato chips

December 9, 2011

Wade, my good friend and coworker for many years, joined me at a fancy restaurant in Las Vegas in honor of our friend Lucky’s birthday. He saw me cringe as he politely asked our server to request that the chef prepare a “Chicken Caesar” for him. The broad menu of culinary creations just struck him as too complicated for a late-night-following-a-long-workday meal. I rolled my eyes and the server gave a bit of a twitch. In hindsight, I have rarely been so ashamed of my own behavior: me, an Upstate New York blue-collar girl, suddenly acting too haughty to even sit with someone who would request a Chicken Caesar outside of a highway pit stop. Chef Eric Klein at SW at the Wynn Las Vegas Hotel made Wade a fabulous free-range roast chicken Caesar salad. Eric was neither shocked nor insulted by the simple request. Instead, he made a humble visit to the table to remind us all of the Golden Rule of food: the customer is always right. Wade, this burger is for you. Viva Chicken Caesar!

Recipe notes

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