CHICKEN CAESAR BURGER BOWLS
These chicken caesar burger bowls are a jazzed up version of caesar salad. I’ve thrown in a few extra veggies for more nutrition and flavour. This is a really yummy, lower carb dinner.
If you can’t be bothered making the burger patties you could wrap chicken tenders in bacon instead. For bigger appetites, serve with oven-baked fries.
CHICKEN CAESAR BURGER BOWLS
These burger bowls are a jazzed up version of chicken caesar salad. I’ve thrown in a few extra veggies for more nutrition and flavour. This is a really yummy, lower carb dinner.
Ingredients
BURGERS
- 1/2 large red onion
- 600 g chicken mince (1lb 5oz)
- 1 tsp dried oregano
- 1/2 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 100 g streaky bacon (4 rashers) (3.5oz)
PICKLED ONION
- 1/2 large red onion
- 3 Tbsp white vinegar
- 3 Tbsp cold water
- 1 1/2 tsp sugar
- 1/4 tsp salt
SALAD
- 4 eggs
- 2 slices white or wheatmeal bread
- 1 Tbsp olive oil
- 2 stalks celery
- 1/2 telegraph cucumber
- 1 avocado
- 120 g cos lettuce (4.2oz)
- 1/4 cup shaved parmesan
- Fresh basil leaves (optional)
DRESSING
- 3 Tbsp lite sour cream
- 1 Tbsp olive oil
- 1 Tbsp white vinegar
- 1 Tbsp cold water
- 1 tsp Dijon mustard
- 1 tsp sugar
Instructions
PREPARE BURGERS
Preheat oven to 190ºC (375ºF) fan bake. Line an oven tray with baking paper. Finely dice red onion. Add to a medium-sized bowl together with chicken mince, oregano, rosemary, salt and pepper. Combine well (you will probably need to use your hands for this). Divide mixture into four and shape into burger patties. Wrap each patty in a piece of bacon and place on prepared tray. Bake for 25 minutes, until cooked through.
MAKE PICKLED ONION
Finely slice red onion. Whisk together vinegar, water, sugar and salt. Add onion and leave for 20 minutes.
PREPARE SALAD INGREDIENTS
Bring a small saucepan of water to the boil and carefully add eggs. Boil for 8 minutes, drain then refill the saucepan with cold water. Leave the eggs to cool.
Line a second baking tray with baking paper. Brush bread all over with olive oil and season with salt. Cut into small cubes. Place in the oven below the burgers and bake for 8 minutes until golden and crisp (keep a careful eye on them).
Slice celery, cucumber and avocado.
MAKE DRESSING
Place all the ingredients in a small jar and season with a little salt and pepper. Place the lid on and shake until well combined.
SERVE
Drain onions. Peel eggs and cut in half. Divide cos lettuce, celery, cucumber, avocado, onion, eggs and parmesan between individual serving bowls. Top with fresh basil leaves, a burger patty and a generous drizzle of dressing. Finish off with a handful of croutons.
Recipe Notes
WINE MATCH: Try an un-oaked Chardonnay.
GLUTEN-FREE OPTION: Make sure bacon is gluten-free. Use gluten-free bread or swap the croutons for roasted, salted nuts (try cashews or almonds).
INGREDIENT SWAP: If you don’t want to make burger patties or can’t find chicken mince, you could wrap chicken tenders in bacon instead. If you bought extra bread rolls for the seafood chowder recipe in this week’s menu, you could use these instead to make the croutons.
MAKE IT EASIER: You could use pre-made croutons to save on time and washing up.
STORING AND REHEATING: Store burger patties separate to salad ingredients and reheat in the microwave, oven or frying pan. Keep croutons in an airtight container at room temperature. Drizzle over dressing just before serving.
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2 Comments
Another amazing meal tonight. Instead of making chicken patties I stuffed the chicken breasts and wrapped in bacon. Very tasty! Thanks for these yummy recipes.
That sounds like a great option! Thanks so much for taking the time to share your feedback, Vanessa!