A creative smash burger made with seasoned ground chicken patties crisped on a griddle, topped with melted white American cheese and homemade Caesar salad on a toasted brioche bun. The standout is the fresh Caesar dressing made with anchovy paste, Parmesan, and buttermilk that doubles as both a burger topping and salad component.
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Prices vary by store
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First, make the homemade Caesar dressing. In a bowl, combine mayonnaise, buttermilk, Worcestershire sauce, yellow mustard, lemon juice, anchovy paste, grated Parmesan cheese, dried parsley, black pepper, and minced garlic. Whisk until smooth, taste and adjust seasoning if needed, then set aside.
Divide the ground chicken into 6 equal portions. Form into balls, then flatten into thin patties on parchment paper. Season one side of each patty with salt, black pepper, and paprika.
Heat a griddle or large skillet over medium-high heat. Melt butter on the griddle. Place the chicken patties seasoned-side down and smash them thinner with a spatula. Season the top side with more salt, pepper, and paprika.
Cook the patties for 2-3 minutes per side until golden brown and cooked through. Flip the patties and top each with a slice of white American cheese. Stack two patties together on the griddle to melt the cheese between them.
While the patties cook, butter and toast the brioche buns on the griddle until golden.
In a large bowl, prepare the salad. Combine the chopped romaine lettuce with a few spoonfuls of the Caesar dressing, crushed croutons, fresh chopped parsley, extra grated Parmesan cheese, and a pinch of black pepper. Toss well to combine.
Assemble the burgers. Spread a layer of Caesar dressing on the top and bottom toasted buns. Place a double-stack of cheesy chicken patties on the bottom bun, then top generously with the Caesar salad. Place the top bun on.
Serve immediately, with french fries on the side if desired.
Store cooked patties and dressing separately in the refrigerator for up to 3 days; reheat patties on the griddle or skillet for 2–3 minutes and toast the bun before reassembling.
griddle or flat-top skillet · meat thermometer
Heat the griddle to medium-high (around 375°F). The patty should sizzle immediately when it hits the surface, creating a crust in 2–3 minutes before you smash it.
Yes. Store the homemade Caesar dressing in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature or stir before using.
The internal temperature should reach 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the patty.
Yes, ground turkey works as a substitute and will cook in similar time. It may be slightly leaner, so add an extra tablespoon of mayonnaise to the dressing to maintain moisture.
White American cheese melts faster and more evenly than cheddar on a hot griddle, creating a smooth, creamy layer that doesn't overpower the Caesar flavors.
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