I still remember the first time I grilled these Chicken Caesar Burgers — the tang of Caesar dressing folded into the meat, the salty Parmesan, and that crunch from the croutons made a simple weeknight dinner feel special. This is a lighter, quicker twist on a classic Caesar salad transformed into a juicy sandwich; it’s ideal when you want a familiar flavor without the heavy beef or a complicated sauce. If you like chicken-forward comfort food, this recipe hits the mark and pairs nicely with lighter sides like a lemony soup such as my avgolemono chicken soup for a balanced meal.

Why you’ll love this dish

This burger delivers everything people search for: bold Caesar flavor, simple ingredients, and fast prep. Ground chicken keeps it leaner than beef but becomes moist thanks to the Parmesan and a little dressing mixed in. It’s perfect for weeknights, backyard grills, or when you want a kid-approved dinner that’s also adult-friendly — swap in extra romaine for crunch, or add a slice of tomato for color.

“A crunchy, tangy burger that feels like summer backyard grilling — surprisingly juicy and addictive.” — an honest first-timer review

Also, if you enjoy exploring chicken recipes, this sandwich is a good bridge between lighter mains and heartier soups or casseroles like the popular white chicken chili.

Step-by-step overview

This recipe is straightforward and fast:

Mix ground chicken with Parmesan, Caesar dressing, garlic powder, and seasonings.
Shape into four even patties; don’t overwork the meat.
Grill over medium-high heat, flipping once, until the internal temperature hits 165°F (74°C).
Toast buns on the grill and assemble with romaine, extra Parmesan, dressing, and croutons for texture.

What you’ll need

1 pound ground chicken
1/4 cup grated Parmesan cheese (plus extra for topping)
1/4 cup Caesar dressing
1 teaspoon garlic powder
Salt and pepper to taste
Burger buns, split
Romaine lettuce, chopped
Crunchy croutons for topping

Notes and substitutions:

If you need more binding, add 1 tablespoon plain breadcrumbs or one lightly beaten egg — this helps hold the patties on humid days.
Use low-fat or full-fat Caesar dressing depending on how rich you want the patties to be.
Swap romaine for baby spinach if you prefer a milder green.

How to prepare it

In a large bowl, combine the ground chicken, grated Parmesan, Caesar dressing, garlic powder, and a pinch of salt and pepper. Mix gently until just combined — over-mixing makes dense burgers.
Divide the mixture into four equal portions and shape each into a patty about 3/4 inch thick. Press a slight dimple into the center of each patty to promote even cooking.
Preheat your grill to medium-high. If using a skillet or grill pan, heat it over medium-high and add a bit of oil.
Grill the patties 5–7 minutes per side. Use an instant-read thermometer — the center should reach 165°F (74°C). Avoid flipping more than once.
During the last minute of cooking, place buns cut-side down on the grill to toast.
Assemble: bottom bun, patty, chopped romaine, extra Parmesan, a drizzle of Caesar dressing, and finish with croutons for crunch. Top and serve immediately.

Best ways to enjoy it

Serve these burgers with crisp sides that complement the Caesar profile:

Classic: French fries or sweet potato fries and a pickle.
Lighter pairing: a simple lemony green salad or grilled vegetables.
Crowd-pleaser: a platter with coleslaw, grilled corn, and fruit salad for backyard parties.
Beverage pairing: a crisp lager, sparkling water with lemon, or a light Sauvignon Blanc.

For a fun twist on plating, place the burger open-faced on a long platter with extra croutons and shaved Parmesan around it for a bistro-style presentation. If you like baked mains, try alternating the chicken into richer preparations like baked cream cheese chicken on different nights to keep dinner interesting.

Storage and reheating tips

Refrigeration: Store leftover cooked patties in an airtight container for up to 3–4 days. Keep buns and croutons separate to avoid sogginess.
Reheating: Reheat patties in a skillet over medium heat with a splash of oil for 2–3 minutes per side, or warm gently in a 350°F oven for about 8–10 minutes until heated through. Microwave reheating will work but may dry the chicken.
Freezing: Cooked patties freeze well. Cool completely, wrap individually in plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Food safety: Always check that reheated chicken reaches 165°F (74°C) before serving. Discard any cooked chicken left out more than two hours at room temperature.

Pro chef tips

Don’t overwork the meat. Mix until ingredients are uniform, then stop. Gentle handling keeps the texture tender.
Use an instant-read thermometer. Visual cues aren’t reliable for ground poultry — 165°F (74°C) is the safe target.
Make patties even thickness. A slight center indentation prevents doming and ensures uniform cooking.
Add crunch at the end. Folded-in croutons will soften; add them as a topping so they stay crunchy.
To boost flavor without extra fat, stir in a teaspoon of Dijon mustard or a teaspoon of lemon zest for brightness.

Creative twists

Caesar-Club Burger: Add crispy bacon, sliced tomato, and a dill pickle for a hybrid club-burger.
Spicy Caesar: Mix a teaspoon of Sriracha or chopped pickled jalapeños into the dressing before combining.
Low-carb: Serve between large grilled romaine leaves or on a portobello cap instead of a bun.
Air-fryer option: Cook patties at 375°F (190°C) for about 10–12 minutes, flipping halfway, until 165°F (74°C).
Mediterranean spin: Swap croutons for chopped toasted pita and add a smear of tzatziki alongside the Caesar dressing for an herbed contrast.

Common questions

Q: Can I make these patties ahead and refrigerate before grilling?
A: Yes — shape the patties and place them on a baking sheet lined with parchment, cover tightly, and refrigerate up to 24 hours before grilling. Bring them close to room temperature (15–20 minutes) before cooking to ensure even grilling.

Q: Is it safe to use ground chicken for burgers?
A: Absolutely, as long as you cook ground chicken to an internal temperature of 165°F (74°C). Use a thermometer and avoid undercooking.

Q: My patties fall apart on the grill. What did I do wrong?
A: Common causes are not enough binder (try a tablespoon of breadcrumbs or a light egg) or patties that were too wet or thin. Chilling patties 15–20 minutes before grilling firms them up and helps them hold shape.

Q: Can I make this in a skillet instead of on the grill?
A: Yes — heat a skillet over medium-high, add a little oil, and cook 5–7 minutes per side until 165°F (74°C).

Q: How do I keep the croutons from getting soggy?
A: Add croutons right before serving and keep any extra dressing on the side for dipping so the bread stays crunchy.

Conclusion

If you want a quick weeknight upgrade with familiar Caesar flavors, these Chicken Caesar Burgers are an easy, crowd-pleasing choice — juicy, savory, and crunchy all at once. For another grilled take with the same classic flavors, check out Super-Juicy Grilled Chicken Caesar Burger, or try a smash-style version at Chicken Caesar Smash Burgers.