Caesar chicken burger on a parmesan bun with Wedges

Caesar chicken Burger, a delicious caesar salad on the bun.

Today there comes as promised, the next delicious burger on my blog, a caesar chicken burger. Everyone knows and likes caesar salad, and you really got him, especially in the United States, in every restaurant. I have all packed on a great homemade parmesan bun and finished was a tasty burger. In addition make some homemade, crispy potato wedges and you have a tasty dinner.

Today’s Burger is not quite as extravagant as the pulled pork burger last week, but still delicious. If you want the whole thing to speed up, just take bought burger buns. They just “normal” but you already saves a lot of effort and still get a great burger.

Caesar-Chicken Burger

Caesar chicken burger on a parmesan bun with Wedges

A great caesar salad on the bun.
Menüfolge Main Course
Länder & Regionen US-American
Zubereitungszeit 30 Minuten
Kochzeit 45 Minuten
Gesamtzeit 2 Stunden
Portionen 4 Portions

Zutaten

For the Buns:

  • 275 g Flour
  • 1/2 Tbsp. Sugar
  • 1/2 Tbsp. Salt
  • 15 g Yeast - fresh
  • 150 ml Milk
  • 40 g Butter - room temperature
  • 1 Pcs. Egg
  • 75 g Parmesan Cheese - grated
  • Milk - for brushing

For the Caesar Sauce:

  • 1 Pinch Garlic powder
  • 1/2 Tbsp. Mustard
  • 1 Tbsp. Vinegar
  • 50 g Mayonnaise
  • 2 Tsp. Olive oil
  • 50 g Yoghurt
  • 10 g Parmesan Cheese - grated
  • Salt
  • Pepper
  • Lemon juice
  • Worcestershire sauce

For the Potato Wedges:

  • 5 Pcs. Potatoes - about 750 g
  • 2 Tbsp. Cornstarch
  • 4 Tbsp. Flour
  • 4 Tsp. Paprika
  • 4 Tsp. Salt
  • 4 Tsp. Pepper
  • Oil - for frying

For Finishing:

  • 3 Pcs. Chicken breast
  • 2 Tbsp. Oil
  • Lettuce leaves
  • Parmesan shavings

Zubereitung

Buns:

  1. Mix flour, sugar and salt in a bowl and form a trough. Dissolve the yeast in lukewarm milk and pour into the trough. Mix with a little flour from the edge and leave covered 15-minute in a warm place.
  2. Put butter, the egg and parmesan, except for a few to sprinkle, in the bowl and knead to a smooth dough. Covered let rest for about 30 minutes.
  3. Form the dough into 4 equal pieces and into round buns. Put the Buns on a lined baking tray and flatten slightly (about 11 cm diameter). Let them rest covered further 10 minutes.
  4. Brush the buns with a little milk and sprinkle with the remaining parmesan. Bake in preheated oven at 200°C for 20-25 minutes. Remove and let cool.

Caesar Sauce:

  1. Mix the garlic powder, mustard, vinegar, mayonnaise, olive oil, yogurt and parmesan. Season the sauce with salt, pepper, lemon juice and worcestershire sauce.

Potato Wedges:

  1. Wash the potatoes, dry and cut into wedges.
  2. Mix in a bowl starch, flour, paprika, salt and pepper. Turn the potato wedges in and knock off the excess.
  3. Fry the wedges sequentially in 170°C hot oil.

Finishing:

  1. Wash the chicken breasts and pat dry. Put the oil in a hot pan and fry the chicken breasts in about 2 minutes on each side.
  2. Provide griddle to about middle step and cook the chicken breasts to the end, turn over occasionally.
  3. Cut the parmesan buns horizontally, sprinkle the lower half with sauce and top with lettuce leaves.
  4. Cut the chicken breast into strips and place on the salad. Sprinkle with a bit of sauce and parmesan shavings.
  5. Laying upper half bun on top and serve the burgers with the potato wedges.

Rezepthinweise

The right choice for those who can not decide between burger and salad.

Fluffy potato rolls with cheese

Potato rolls, perfectly for barbecue or just plain.

This weekend there was again time for something from yeast dough. The special is only that I have not done anything sweet this time and I present a totally delicious recipe for potato rolls now.

The rolls are totally airy and especially tasty. The whole course fits perfectly with a nice barbecue or just a fresh lettuce. The next day they are still super juicy. Who wants all have something aromatic, can refine the dough with a few chopped herbs.

I myself was more than pleasantly surprised by these rolls. I have certainly not made them the last time.

Fluffy potato rolls with cheese

Who can make a yeast dough, can make this delicious bun. Perfect for grilling or just plain. Give it a try.
Menüfolge Bread/Bun
Zubereitungszeit 20 Minuten
Kochzeit 20 Minuten
Gesamtzeit 41 Minuten
Portionen 12 Pieces

Zutaten

  • 300 g Potatoes
  • 50 ml Milk
  • 325 g Flour
  • 15 g Yeast - fresh
  • 25 g Sugar
  • 1/2 Tsp. Salt
  • 25 g Butter - softened
  • 1 Pcs. Egg
  • 100 g Cheddar - grated

Zubereitung

  1. Peel the potatoes, cut them into pieces and boil in salted water.
  2. Drain the Potatoes and mash with the milk to a puree. Let puree cool for about 5 minutes.
  3. Scale 250 g of flour, yeast, sugar and salt in a bowl. Add Butter, egg and potatoes and knead with the dough hook at slow speed for about 3 minutes. At the highest level knead further 5 minutes. Let it rest covered about 20 minutes in a warm place.
  4. Put in the rest of flour and knead at medium speed. Let rise covered another 15 minutes.
  5. Divide the dough into 12 equal pieces and form into round buns. Set rolls in a greased springform pan (26 cm Ø) and let it rest for 10 - 20 minutes. So they fill the form well.
  6. Carefully brush rolls with a little milk and sprinkle with the cheese. Bake in preheated oven at 220°C (top/bottom heat) 15 - 20 minutes. Removing and enjoy it, best lukewarm.