Chicken Caesar Burger

You'll never order take-away again with this classic home-made burger recipe.

Serves 6
Preparation 15 minutes + 30 minutes marinating
Cooking 15 minutes
Total 30 minutes + 30 minutes marinating


3 skinless chicken breast fillets, halved lengthways

¼ cup lemon juice

1 tsp sea-salt flakes

12 rashers shortcut bacon, rind removed

6 eggs

6 sourdough rolls

1 baby cos lettuce, leaves picked and trimmed

Shaved parmesan, to serve

Casesar Sauce

½ clove garlic, crushed

1 Tbsp capers, finely chopped

4 anchovy fillets, finely chopped

20g parmesan, finely grated

2 tsp Dijon mustard

1 cup whole-egg mayonnaise

Sea-salt flakes and freshly ground black pepper, to season

1 Tbsp flat-leaf parsley leaves, finely chopped


Put chicken, juice and salt in a large zip-lock bag. Seal and massage well. Set aside for 30 minutes to marinate.

To make caesar sauce, put garlic, capers, anchovy, parmesan, mustard and mayonnaise in a medium bowl. Stir until well combined. Season with salt and pepper, then stir in parsley. Set aside.

Preheat barbecue grill to medium-high and barbecue hotplate to medium-low.

Add chicken to grill and cook for 5 minutes on each side or until cooked through. Add bacon to grill and cook for 3 minutes on each side or until golden brown. Meanwhile, crack eggs onto hotplate and cook for 3 minutes or until eggwhite is set and yolk is runny. Add rolls, cut-side down, to grill and cook for 30 seconds or until lightly toasted.

Spread about 1 Tbsp of the caesar sauce onto each roll base. Top with lettuce, chicken, bacon, remaining sauce, egg and parmesan. Serve with roll tops on the side.