Chicken Italian Caesar Burger with Crispy Bacon, Fries & Mini Caesar Salad

Take your burger night to the next level with this crispy HECK Chicken Italia Caesar Burger. Each juicy burger is breaded in golden panko, topped with smoky bacon, creamy Caesar dressing, and a sprinkle of Parmesan. Paired with crispy fries and a mini Caesar salad, it’s the ultimate indulgent plate - Italian flair meets pub-style comfort.

Serves
6

Ingredients

For the chicken burgers

• 6 HECK Chicken Italia Burgers (raw)

• 100 g plain flour

• 2 eggs, beaten

• 150 g panko breadcrumbs

• Salt & black pepper

• 2 tbsp olive oil (for frying)

• 1 tbsp butter (optional)

For the bacon

• 12 rashers smoked streaky bacon

• 1 tsp maple syrup or honey (optional)

For assembly

• 6 brioche burger buns, lightly toasted

• 6 slices mozzarella or provolone (optional)

• 12 leaves cos or romaine lettuce

• Freshly shaved Parmesan

• Caesar dressing (homemade or store-bought)

For the Caesar dressing (if making)

• 4 tbsp mayonnaise

• 2 anchovy fillets, finely chopped (optional)

• 1 garlic clove, minced

• 1 tsp Dijon mustard

• 1 tsp Worcestershire sauce

• Juice of ½ lemon

• 30 g grated Parmesan

• 1-2 tbsp cold water (to loosen)

• Salt & pepper

For the fries

• 900 g skin-on fries (fresh or frozen)

• 1 tbsp olive oil

• Sea salt

• Optional: grated Parmesan & chopped parsley

For the mini Caesar salad

• 1 small romaine lettuce, chopped

• 2 tbsp Caesar dressing

• 1 tbsp grated Parmesan

• Small handful garlic croutons

• Cracked black pepper

Method

1. Prepare the breading station - Put flour in bowl 1, beaten eggs in bowl 2, and panko in bowl 3 (season flour and panko with salt & pepper).

2. Bread the burgers - Coat each HECK Chicken Italia Burger in flour, dip in egg, then press into panko until well coated.

3. Cook the burgers - Heat olive oil in a large frying pan over medium heat. Fry burgers 4-5 minutes per side until golden and cooked through (internal temp 75°C). Optionally add butter to the pan for extra crispness. Keep warm in a low oven.

4. Cook the bacon - Lay rashers on a tray lined with baking paper. Bake at 200°C (fan 180°C) for 10-12 minutes until crispy. Optionally brush with maple syrup or honey near the end, then drain on paper towel.

5. Cook the fries - Bake, fry, or air-fry the fries according to instructions until golden and crisp. Toss with sea salt (and optional Parmesan & parsley).

6. Make the Caesar dressing (if using homemade) - Whisk mayonnaise, chopped anchovies (if using), garlic, Dijon, Worcestershire, lemon juice, Parmesan, and water until smooth. Season to taste.

7. Make the mini Caesar salad - Toss chopped romaine with 2 tbsp dressing, Parmesan, croutons, and cracked pepper.

8. Toast the buns - Lightly toast brioche buns.

9. Assemble each burger - Spread Caesar dressing on both bun sides, add lettuce to base, place the crispy chicken burger, top with 2 rashers of bacon, add mozzarella/provolone if using, shave over Parmesan, drizzle a little extra dressing, then finish with the bun lid.

10. Plate up - Serve each burger with a portion of fries and a mini Caesar salad. Garnish with extra Parmesan and parsley if desired.