Caesar Turkey Burgers with Homemade Caesar Dressing

Homemade Caesar dressing on these yummy Caesar turkey burgers is the perfect match for you summer BBQ. Simple ingredients with a gourmet flair! Can't ask for a better combination!

Caesar Turkey Burgers with Homemade Caesar Dressing

Yield: 4 Burgers and 1 ½ cups dressing

Ingredients:

Burgers:

1 pound lean ground turkey or chicken breast
½ cup fresh grated Parmesan cheese
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon kosher salt
1/8 teaspoon black pepper
1 cup fresh spinach, chopped
4 slices of garlic cheddar or Gouda cheese
4 hamburger or buns or sandwich thins

Dressing:

1 cup light mayonnaise
3 cloves garlic, chopped
½ cup fresh grated Parmesan cheese
3 tablespoons lemon juice
½ tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
¼ teaspoon kosher salt
Dash fresh ground pepper
3 tablespoons olive oil

Equipment needed:

Medium mixing bowl
Cutting board
Chef knife
Measuring spoons
Dry measuring cups
Citrus juicer
Small food processor
Waxed paper
Burger preparation

Turkey burgers are a great alternative to beef for those watching their fat intake or just a great change of pace for dinner. I love Caesar salad, so figured this might make a good burger too. I was right on! These have a great flavor and are simple to make. My hubby even liked then… and he's addicted to ketchup on any grilled meat! Give these a try. I have made them with ground turkey and chicken… both are yummy! Suppose you could even use beef if you are opposed to using poultry.

Start by using a medium mixing bowl to combine ingredients. This size bowl provides you with plenty of extra mixing space. Add ground meat, Parmesan cheese, and dry seasonings. Chop the spinach leaves fine using a chef knife. I don't worry about spinach stems unless they are exceptionally large or long. Add them to the bowl of meat and seasonings and mix well with your hands until spinach is thoroughly dispersed through the meat, as shown above. Ground poultry is a bit goofier than beef so mixture may be sticky.

To form even patties and reduce the mess, I use waxed paper on the counter or board. Dump meat out on waxed paper and form into an 8 - 10 inch disk. Use a chef knife to evenly divide disk into four even portions. Kind of like cutting a pie into quarters. I hate it when a hamburger is so tiny inside a bun and the outside of the burger is charred with the insides underdone! So mold meat portions gently into round patties about 4-5 inches in diameter. This will ensure they fit your bun without too much excess bun when they shrink while cooking... meal appeal and meat in every bite too!

Preheat grill for 5 minutes or use a grill pan for indoor cooking. Place patties on hot surface and grill without moving for 6 minutes. Due to the low fat content poultry meat will stick to the grill until well seared. This usually happens after 5 minutes of sitting on a hot pan or grill surface. Plus doesn't upset the lovely grill marks either. Turn burgers and cook for an additional 6 minutes. Lay cheese over burger and turn off heat. Allow burgers to set for about a minute or until cheese melts slightly. Yummy burgers are ready!

Caesar Dressing Preparation

I have started making all my own dressings to reduce the mystery ingredients present in many store bought dressings. Most dressings can be made with about 5 – 6 ingredients with most being staples in your kitchen. Salad dressings can be relatively high in fat, so portion control during serving is important. I use light mayonnaise or Miracle Whip and smaller amounts of olive oil to help with fat. Adding water, lemon juice or vinegar helps with adding flavor, but not fat.

Using a small food processor, add mayonnaise, cheese, garlic, lemon juice, mustard and Worcestershire sauce. Pulse processor about 3 – 4 times to combine ingredients to a smooth paste.

Next is the olive oil. Many ask what type is best for dressings. I usually have extra virgin in my kitchen as I love the rich flavor. Generally, the darker the olive oil the richer the flavor. Measure oil into the processor, cover and process for 30 seconds or smooth and creamy, as shown above. Taste your dressing and assess for extra salt or pepper needed. Pulse again quickly if added.

Scrape dressing into a small bowl or container for storage and refrigerate until use. Dressing can be made ahead too. I use leftovers for salad too!

Plate your burgers on a bun with extra spinach leaves and a dollop or two of dressing… Delish!