Caesar salad burgers

Pile chargrilled chicken, hard-boiled eggs and a creamy dressing onto burger buns for an easy and delicious dinner

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 383
  • fat 20g
  • saturates 11g
  • carbs 24g
  • sugars 3g
  • fibre 2g
  • protein 26g
  • salt 1g


  • 2 skinless chicken breasts, halved lengthways
  • 2 tsp olive oil
  • juice 1 lemon
  • 4 bread rolls, cut in half
  • 3 tbsp crème fraîche
  • 2 hard-boiled eggs, sliced
  • 1 Little Gem lettuce, chopped
  • punnet of salad cress, snipped
  • 25g Parmesan, shaved


  1. Heat a griddle pan over a high heat until smoking hot. While it’s heating up, put the chicken pieces between 2 pieces of baking parchment and bash with a rolling pin to flatten. Unwrap the chicken and brush the pieces with olive oil.

  2. Cook the chicken on the griddle pan until cooked through, turning once – this should take about 10 mins. Transfer the chicken to a plate, pour over a little of the lemon juice and season.

  3. Put the rolls on the griddle pan, cut- side down, to lightly toast them. In a small bowl, stir together the crème fraîche and remaining lemon juice. Build your burgers with the chicken, egg slices, lettuce, a dollop of the crème fraîche mixture, the cress and Parmesan shavings.

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