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Grilled Chicken Sandwich with Caesar-ish Dressing

Grilled Chicken Sandwich with Caesar-ish Dressing

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Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer-night chicken sandwich.


  • 2 tsp. Worcestershire sauce
  • 2 garlic cloves, finely grated
  • 2 Tbsp. plus 2 tsp. fresh lemon juice
  • 2 tsp. freshly ground black pepper, plus more
  • ⅓ cup plus 2 tsp. extra-virgin olive oil, plus more for grill
  • ¼ cup chopped cornichons (about 9)
  • 4 large or 6 small skinless, boneless chicken thighs (about 1½ lb. total)
  • 1 medium fennel bulb, thinly sliced crosswise, fronds reserved
  • ¼ tsp. crushed red pepper flakes (optional)
  • 1 small head Little Gem lettuce
  • 1 medium tomato, sliced ¼" thick

Recipe Preparation

  • Whisk mustard, Worcestershire, garlic, 2 Tbsp. lemon juice, and 2 tsp. black pepper in a medium bowl. Whisking constantly, stream in ⅓ cup oil until emulsified. Transfer half of marinade to a small bowl, then whisk in mayonnaise and cornichons (this will be the special sauce). Season mayo dressing with salt; set aside.

  • Season chicken thighs with salt and add to medium bowl with remaining marinade. Toss to coat. Let sit at room temperature, tossing occasionally, at least 30 minutes, or chill up to 4 hours.

  • Prepare a grill for medium-high heat. Lightly oil grate. Grill chicken, turning once halfway through, until well charred and cooked through, 8–10 minutes. Transfer to a platter and let rest 5 minutes. If you have 6 chicken thighs, cut 2 of them in half and use 1½ thighs per sandwich.

  • Grill buns cut side down until lightly charred, about 30 seconds. Transfer to platter with chicken.

  • While chicken rests, coarsely chop fennel fronds. Toss fronds, sliced fennel, basil, red pepper flakes (if using), and remaining 2 tsp. oil and 2 tsp. lemon juice in a medium bowl; season with salt and black pepper.

  • Spread reserved mayonnaise dressing on cut sides of each bun. Arrange 1–2 lettuce leaves and sliced tomato on bottom halves. Top each with chicken, then arrange fennel salad over. Close sandwiches with top buns.

Related Video

Molly Makes a Grilled Chicken Sandwich

Reviews SectionThis is the best chicken sandwich I have ever eaten. My wife said it's the best thing I've ever cooked. Every ingredient complements each other perfectly. Total winner. I made one small change. The mayo dressing was too mayonaisy for me so I added a little more lemon, worcestershire sauce and dijon.Amazing! Simply amazing recipe! No doubt the BEST chicken sandwich EVER!!! Has become a staple in the dinner line-up and have made multiple times! Simple, easy to follow recipe if you are a beginner in the kitchen and would impress anyone with taste-buds that work! And folks... don't sell the sandwich short with boring chicken breast... give those thighs some LOVE... you won't be disappointed! Much more tender, juicy and flavorful! Thanks for the great recipe Molly!Elizabeth J MOhio07/28/20Oh YUM! This sandwich was fantastic! I used skinless, boneless chicken breast instead of thighs, and put them in the sous vide for a few hours before grilling. The marinade is delicious and would make just a fantastic marinade on its own. I thought it sounded like too many cornichons so I only added half the amount. Sure nough, while eating I thought the sandwich use a bit more acid. So don't be afraid of the pickle! The fennel salad was a nice accompaniment and not strong in flavor at all. Am saying that for all the fennel haters out there. You'll love it - don't worry! I ate the leftover dressing with celery stalks the next day and it was yummy. Will absolutely make again!AnonymousLos Angeles, CA06/23/20These were insanely good. Would 100% make again and not change a dang thing. I made them with chicken breasts because it was all I had on hand, but the thighs is the way to go so you don't have a sando gloriously falling apart in your hands. Either way it's a winner. Thanks, Molly.It was good but a little salty. I do not think salt needs to be added to each component as the mayo dressing and fennel salad already have flavour therefore I recommend only adding salt to the chicken and nothing else.I mean just WOW. So good - would make double sauce next time and double chicken because bigger would have been better. But overall its soooo deliciousThis Chicken sandwich hits the spot. It does taste ceasar'ish. The Cornichons are awesome in the sauce which making more sauce is a must. Really really good overall.CalebRSalt Lake City, Utah05/20/20Simply the best chicken chicken sandwich I’ve ever eaten. Stop looking at Chicken sandwich recipes.. make this one and save it because you will want this again.My son made this for me for Mother's Day - it was the BEST chicken sandwich I ever ate in my life. The dressing was to die for, and each component was perfect. Just loved this - wouldn't change a thing!!!AnonymousCentennial, Colorado05/10/20I’ve made this recipe many times - lately indoors on cast iron as it’s a bit too chilly for grilling. We love just making it as a giant salad displayed on a platter, sometimes with fried toast triangles on the side. It’s especially perfect for lunch with guests. Everyone loves it!campersinBloomington, IN01/18/20These were so incredibly delicious! The mustard-y caesar sauce provided the most amazing tang and the fennel slaw brought so much freshness and crunch. Absolutely loved these sandwichesAnonymousMoncton, New Brunswick, Canada01/02/20Anonymoussmithers, BC12/29/19This is the tastiest chicken sandwich I've ever had. It's easy to makebrd123456Citrus Heights, California 12/06/19You know those round, uniform chicken patties in the frozen aisle? You know the small, sad package of ground chicken in the meat aisle? Well, that used to be my definition of a chicken burger. Sometimes I even used a butterflied breast, but that was before I knew the tender, juicy magic of a marinated chicken thigh! I steered clear from thighs for a while because my husband, and it pains me to say it, hates dark meat. When I served these up to him and our company everyone was WOWed! "This is chicken thigh? But it's so good, so tender!" said my husband, while our friend exclaimed, "Send me the recipe!" Needless to say I gave 100% credit to BA, and then immediately put this recipe in my favorites. Every time chicken thighs come on sale, this recipe comes to mind. I don't think we'll ever get tired of it.Yes yes yes. These are so good. I’ve started using the sauce as my Caesar salad dressing too.I normally don’t like fennel but the way it complemented everything else was perfect. I’m looking forward to making/eating this again.AnonymousNorfolk, VA08/11/19Absolutely delicious! Switched it up and marinaded chicken cutlets and grilled them up and added to our salad! It’s by far one of the best marinades!!!! It’s a crowd pleaser!!!Tmcguire1970!New jersey08/02/19INSTAGRAMMABLE! People went nuts for these. The Real Sammy AND the IG post.I am not big on marinades but this one caught my eye for a summer meal and it worked out. I even made the mayo from our fresh chicken eggs. Thanks chickens.I grilled extras as always, and of course they got better. Eventually leftover chicken became home atop a simple salad. Topping the salad off with the leftover dressing.This chicken Sammy has been the requested meal for a birthday celebration.mwhemaiCalifornia 07/09/19Molly is a genius! These sandwiches really impressed my boyfriend's picky-eater family. Will definitely be making again & incorporating the caesar sauce/marinade into some other recipes.This is by far one of the most incredible grilled chicken sandwiches I have ever had in my life! I have made it a multitude of times for my family for dinner and they have all devoured it. The Caesarish sauce is to die for and you will most definitely be licking your fingers! Thank you Molly for this great recipe!sarahahdutNew York 07/05/19First of all this sandwich is absolutely delicious. The marinade makes a fantastic salad dressing for romaine with a little salt added in. I crave this sandwich at least once a month it is so gooooood. Love you Molly never changelivtsangCalgary, AB06/24/19Registered with BA just to leave a review for this sandwich. BEST Chicken Sandwhich I’ve ever had. It was a little outside of my comfort zone since I’ve never eaten fennel before, but it provided such a nice crunch to the sandwhich. I live in a small apartment so I don’t have a grill and the smoke alarm in my apartment is easily triggered so I cooked the chicken on a grill-style cast iron skillet in the oven for 15 minutes at 400 and then let it rest for 5 minutes. Absolutely delicious.AnonymousSan Antonio, TX06/23/19Have made these three times already because they are just that good! The flavor of the dressing is addicting!AnonymousBrooklyn06/18/19This was a big win for us. As Molly mentions in the video, we swapped the fennel in the slaw for cabbage because we had some on hand, and we didn't think anything was lost with the substitute. Super delicious, though messy.AnonymousAlexandria, VA06/17/19Made this for a family gathering last night. Caught my 94 year old mother in law, eating the last of the sauce with a spoon. And the sandwich was great, too.David BlossGrand Rapids, Michigan06/14/19

Grilled Chicken Caesar Sandwich

Classic grilled chicken Caesar sandwich recipe, except easier! The Caesar-ish dressing you make plays two parts: part marinade and part sauce for the sandwich. Thin cut chicken grilled and served on top of brioche buns with some lettuce and Parmesan.

Congratulations are in order to me, my husband, and our kids because we made it through the first few days of school! Yay! The first two days were just a toe in the water compared to the full plunge into the first week of school we are now facing. I am ready (ish) though.

I did shopping for groceries, meal planned, and meal prepped yesterday. Monday’s are full of fresh possibilities for the week ahead. That’s why I actually kinda like them. By the time we get to Thursday, that outlook shifts a little.

Last week I made Bon Apetit’s grilled chicken Caesar-ish sandwiches and I knew it was such a winner I had to share it with you guys.

The glory of this grilled chicken Caesar sandwich recipe is that the Caesar-ish dressing plays the role of marinade and dressing for the sandwiches. Prep the chicken breasts the night before or morning you want to make them. Chicken cutlets grill up in no time at all. The only other things you need are buns, lettuce, and Parmesan cheese. Done and done!

Remember how I was whining about swimming in all the pickles last week?

This recipe is a great, sneaky way to use up some of those pickles. The pickle was so teensily (yeah, that’s a word) minced that my pickle-hater husband had nothing but rave reviews and didn’t even notice the pickles. Another bonus to this grilled chicken Caesar sandwich is no anchovies and no raw egg yolks to mess with.

If you do want to make the classic Caesar dressing recipe though, this is a great recipe.

When you grill the chicken, make extra. Save the grilled chicken and have extra sandwiches throughout the week. Or add the chicken to salads. Meal prep galore with this chicken here!

Chicken Caesar Sandwich

On the off chance that you like to eat a straightforward simple to cook sandwich, at that point you'll esteem this new magnificent Chicken Caesar Sandwich. This sandwich is clear, magnificent, flooding with piles of smooth flavors.

Chicken Caesar Sandwich is most easy to cook homemade chicken recipes. Made with the best plates of blended greens in with lettuce, delicious chicken, parmesan cheddar, made unfathomably better by the extension of generously more crunchy bread. This is the most rapid and easy to cook a delightful sandwich can be served for dinner lunch or supper.

For Chicken:

  • 1 lb boneless skinless chicken breast
  • 2 tbsp fresh lemon juice
  • 1 tbsp Mustard (Dijon or others)
  • 2 clove garlic (squashed)
  • 2 tbsp olive oil (extra virgin)
  • salt and pepper to taste (( Kosher salt))


  • 1 portion Sandwich bread (or Burger Buns)
  • 5 tbsp mayonnaise
  • 1/2 cup legitimate dill pickles, (finely minced)
  • 1/2 tsp olive oil ( extra virgin)
  • 2 cup parmesan cheddar
  • Natively constructed Caesar Dressing
  • 2 tbsp parmesan cheddar (ground )
  • 1 scramble Worcestershire sauce
  • 8 slices cut Bacon ((Optionally can be used))

For Sandwich:

  • Sandwich Bread/Burger Buns
  • Lettuce For more crunchy use- ((Romaine or iceberg))
  • new basil leaves
  • cut tomato, optionally

In a little combining bowl whisk the Dijon, Worcestershire, garlic, lemon juice, dark pepper, and around 1 tsp salt. While whisking, empty in the olive oil into the marinade. Continue rushing until completely consolidated.

Add the chicken to a heating dish. Pour a large portion of the marinade blend over the chicken. Season with a squeeze increasingly salt and the squashed red pepper chips. Turn the chicken bosoms a couple of times utilizing utensils to ensure the chicken is equally covered. Spread with a cover or cling wrap and store int he cooler for in any event 3 hours or as long as 10 hours.

Add mayo and pickles to the rest of the marinade. Race to consolidate. Spread with a cover or cling wrap and store in the ice chest until the chicken is barbecued and prepared.

At the point when you are prepared to barbecue, preheat the flame broil for in any event 10 minutes at high warmth/fire. While the flame broil comes to temperature, let the chicken sit at room temp.

When the flame broil is hot, include the chicken bosoms. Flame broil for around 5-6 minutes for every side, you need great dim barbecue marks.

During the last moment of cooking, including the buns split side/chop side down. Flame broil for not exactly a moment just to get the bunds pleasant and hot.

Spoon a storing tablespoon or two on to either the flame-broiled side of the top or base bun. Include chicken, lettuce, a couple of smidgens of Parmesan cheddar, a basil leaf or two, and a cut of tomato. Serve the best hot.

  • Make your own dressings: I’m certain you have a lot of Caesar serving of mixed greens plans that call for packaged dressing. Those jugs are whichever way excessively costly or brimming with garbage. Make your own and set aside cash.
  • On the off chance that you like pickles, at that point you can include with mayo, It’s uncommon to use with Mustard mix in any case or leave it basic.
  • If pressing for remove, wrap each sandwich cautiously and devour inside a couple of hours.
  • In the event that you need to serve this sans gluten, serve the chicken blend in lettuce wraps.
  • You can replace Mayo with Greek yogurt

I’m ceaselessly searching for the best chicken recipe where you can just barbecue or throw the chicken and offer it to a magnificent sound too faultless flavor. These can similarly be made in the Instant Pot, Griller, or Simple Oven Toss!

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I use skinless boneless chicken breasts but skinless boneless thighs would work also. Pour over the chicken and toss to coat.

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Easy grilled chicken breast sandwich recipe.

Grill the chicken and use it to assemble a satisfying sandwich with a mayonnaise mustard mixture shredded lettuce tomato slices shredded cheese green onions bacon crumbles and a dollop of sour cream.
Step 3 remove chicken breasts from marinade discard marinade.
Directions step 1 preheat grill to medium high heat.

Cover and refrigerate for a minimum of 2 hours and up to 8 hours.
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Your favorite sandwich toppings lettuce tomato pickles mayo avocado cheese etc.
2 tablespoons lime juice.

Whisk the ingredients for the marinade in a medium bowl until thoroughly combined.
Step 4 melt butter and 2 tablespoons olive oil in a skillet over medium high heat.
Step 2 prick chicken breasts all over with a fork.

Recipe notes for grilled chicken sandwiches what chicken to use.
To make this loaded grilled chicken sandwich you will first marinate boneless skinless chicken breasts for 30 minutes or more in olive oil lemon juice salt marjoram.
If you use thighs cook to an internal temperature of 180.

Of course trimmed and patted dry.
6 boneless skinless chicken breasts.
Step 5 for sandwich assembly place one.

Avocado Bacon Breakfast Burger

1 serving

2 pounds cored tomatoes (chopped)
1/2 cup sugar
1/2 lemon (juiced)
1 tablespoon fresh ginger (finely chopped)
1 pinch ground cumin
1 pinch ground cinnamon
1/4 tsp curry powder
1 teaspoon salt

For the Sausage-Infused Burger Patty:

1/4 pound grass-fed beef
2 tablespoons spicy sausage
Cooking spray
Salt (to taste)
Ground black pepper (to taste)

2 tablespoons tomato jam
1 sausage burger patty
2 tablespoons shredded gouda
1 everything bagel (toasted)
3 to 4 slices bacon (cooked with grease saved)
1 egg (cooked sunny side up)
1/4 avocado (sliced thin)
1 tablespoon tomato jam

Note: while there are multiple steps to this recipe, this breakfast burger is broken down into workable categories to help you better plan for preparation and cooking.

Add the tomatoes, sugar, lemon juice, ginger, cumin, cinnamon, curry powder, and salt to a stainless steel pot and turn the heat to medium-high.

Once the mixture begins to boil, reduce the heat to medium-low and continue to simmer, stirring often, until the mixture reduces and thickens into a jam-like consistency about 1 hour.

While this is reducing, make the sausage-infused patties.

For the Sausage-Infused Burger Patty

Meanwhile, add your beef and sausage in a bowl and gently mix together, being sure not to overwork the meat and form into a patty shape and season with salt and pepper.

Set aside and heat up your grill or cast iron to medium-high heat.

Spray the surface of whatever you’re using to cook the patty and add the meat, allowing it to cook for a few minutes on each side until it’s cooked all the way through.

Turn the heat off and add the gouda on top.

Then prep the remaining ingredients for assembling the burger.

Toast the everything bagel until crispy on the outside and smear both sides with the homemade tomato jam.

Add the cooked cheeseburger sausage patty, then top with egg, bacon, and avocado.

Preparation: Preparation time: 25 mins Cooking time: 35 mins Serving: 4 Ingredients: English cucumber, quartered and cut into 1-inch pieces Sugar Kosher salt and freshly ground black pepper Green beans, trimmed Scallions, cut into 2- to 3-inch pieces Olive oil Lemon zest plus 1 tablespoon lemon juice Chopped fresh dill Instructions: Set.

Preparation: Preparation time: 25 mins Cooking time: 15 mins Serving: 4 Ingredients: 6 oz. feta cheese 1/3 c. plain whole-milk yogurt Kosher salt and freshly ground black pepper 1 tsp. lemon zest plus 1 tablespoon lemon juice 1 tsp. sumac 3 tbsp. olive oil, divided 1/2 large English cucumber Canola oil, for.


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Molly Makes Egg-in-a-Hole Sandwich with Bacon and Cheddar .

Posted: (12 days ago) Molly Baz makes our ultimate two-egg breakfast sandwich. Warning: A fork and knife (or a bib, at the very least) may be required to tackle this sandwich. Sti.

Bon Appetit - ORLANDO, FL 32839 (Menu & Order Online)

Posted: (11 days ago) Bon Appetit (Orange Blossom Trail) 4534 S OBT. ORLANDO, FL 32839. (407) 857-2434. 8:30 AM - 8:30 PM. Start your carryout order. Check Availability. Expand Menu.

160 Bon Appetit - Sandwiches ideas | sandwiches, cooking .

Posted: (9 days ago) Dec 13, 2020 - Explore Shelly W.'s board "Bon Appetit - Sandwiches", followed by 443 people on Pinterest. See more ideas about sandwiches, cooking recipes, recipes.

Bon Appetit - Home - Lahore, Pakistan - Menu, Prices .

Posted: (8 days ago) Bon Appetit, Lahore, Pakistan. 664 likes · 15 were here. Bon Appetit is your fast food channel to ensure to provide a taste of adventure from Giant.

Bon Appetit a domicilio en Nueva Jersey | Menú y precios .

Posted: (7 days ago) Bon Appetit Special Grilled Chicken Sandwich. Grilled chicken, lettuce tomato, onion, manchego cheese, chipotle mayonnaise, and avocado slices on a French hero. Served with potato chips. $11.95. House Espresso Burger. Fresh ground beef patty, Cheddar, caramelized onion, espresso coffee, and prosciutto on a French roll. Served with potato chips.

190 Epicurious / Bon Appetit ideas | recipes, food, epicurious

Posted: (10 days ago) Jul 4, 2020 - Explore Kathy's board "Epicurious / Bon Appetit", followed by 2663 people on Pinterest. See more ideas about recipes, food, epicurious.

Chili's | Grilled Chicken Sandwich Recipe | Grilled burger .

Posted: (11 days ago) Sep 18, 2017 · Sep 18, 2017 - Chili's | Grilled Chicken Sandwich Recipe

Lisa's Bon Appetit menu - Torrance CA 90505 - (310) 784-1070

Posted: (9 days ago) Lisa's Bon Appetit. (310) 784-1070. Menu. Favorites. Breakfast Burritos $5.25. choice of: bacon, ham, or sausage with scrambled eggs, potatoes, and cheddar cheese. mushrooms, bell peppers, and onions are available upon request. Fried Egg Sandwich $5.50.

Huckleberry’s Fried Chicken Fail Forces Me to Try Their .

Posted: (9 days ago) May 24, 2010 · After reading Bon Appetit’s list of the 10 best plates of fried chicken in the country, I couldn’t help but head to Huckleberry on Friday. Sadly for me, I wasn’t the only one! I called that morning to see what time they normally sell out of their $14.50, Friday only, Jidori fried chicken special, and was told (much to my surprise) that they never sell out.

Chicken Salad Sandwiches with Blue Cheese recipe .

Posted: (12 days ago) Jul 01, 2006 · Using roast chicken from the grocery store makes this recipe super-easy. Improv: Add sweet and crunchy accents by mixing a few chopped toasted pecans and some dried cranberries into the chicken …

73 Bon appetit ideas | food, recipes, yummy food

Posted: (6 days ago) Nov 4, 2016 - Explore Zace Brand's board "Bon appetit", followed by 275 people on Pinterest. See more ideas about food, recipes, yummy food.

Bon Appetit menu in Peshawar | Food Delivery Peshawar .

Posted: (6 days ago) Chicken Bon Appetit's Special Burger. Chicken, cheese, lettuce, onion & chef's special sauce Rs480 . Grilled Chicken Sandwich. Rs200 Chef's Special Sandwich. Rs230 Pasta. Bon Appetit Special Pasta. Fettuccine pasta, grilled chicken, red hot sauce, topping, cheese & olives Rs470

Bon-Appetit Salads Menu Prices 2021

Posted: (10 days ago) Choice of grilled, marinated chicken or shrimp over a bed of Romaine mix with cilantro lime rice, salsa, black beans, corn, jack cheese, and avocado. Shrimp add $1.99 Grilled Pork or Shrimp Noodle Salad

Grilled Chicken Sandwich and Sides - Simply Cooking in Texas

Posted: (10 days ago) May 30, 2019 · 1/2 cup brown sugar. 1/2 cup molasses. A dash of liquid smoke. A dash of hot sauce (or more if desired) Combine all ingredients in a large dish and bake uncovered at 425 degrees for 30-45 minutes. This recipe can easily be halved for a smaller group or doubled for a larger group. Mixed and ready to go into the oven.

Favorite Summer Grilling Recipes

Summertime is a bit different this year. Instead of having large backyard BBQ’s, we are sticking with groups under 10.

Groceries and ingredients are still sort of tricky to find for some people. I find myself sticking to basic beer brats or a simple grilled chicken breast.

I would be happy with a good grilled veggie on the side. Call that a meal for me!

Grilled skewers of any kind are a great meal on a stick too.

This list of my favorite summer grilling recipes includes everything from meat to veggies. There is something for everybody on this list.

Should we also do a round-up of summer salads or side dishes? You know I am a sucker for any sort of a fresh tomato caprese salad situation.

I have been blogging for close to 10 years so, I have a lot of recipes to cull choose from for you guys!

The best advice for a summer grilling situation is prep ahead and plan on the timing of when different items need to be added or taken off the grill.

Recipe of the Month: “The Best Burger … Ever!”

We thought with Memorial Day coming up it would be a perfect time to dust off the grill and get cookin’! What is more nostalgic than the smell of fresh hamburgers being sizzled to perfection. We were on a mission to find “The Best Hamburger” recipe ever created. May is National Burger Month, so all the meat-loving connoisseurs are out dishing and dubbing their burger as the best. After much research and putting our tastebuds to the test (such an unfortunate job), we like to believe we found the tastiest recipe of all. Behold … “The Best Burger … Ever!”


Lightly oil grill & heat to medium.

Whisk egg in a bowl& add next 6 ingredients.

1 egg
1 teaspoon mustard (regular or Dijon)
1 teaspoon Worcestershire sauce
1 small onion, finely grated
1 clove garlic, minced
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1 lb medium ground beef

Add any of the “stir-ins” that appeal to you (see below).

Crumble in beef (using your hands or a fork), gently mix together.
Handle the meat as little as possible – the more you work it, the tougher it gets.
Gently shape (don’t firmly press) mixture into burgers about ¾ inch thick.
Using your thumb, make a shallow depression in the center of each burger to prevent puffing up during cooking.
Place burgers on the grill, close lid and grill … turning once, about 6 minutes per side (or to your liking).
An instant read thermometer should read 160F.

LISTEN UP. Don’t abuse your burgers by pressing with a spatula, pricking with a fork or turning frequently as precious juices will be lost! We know it’s hard to leave it alone, but fight the urge! It will be worth it, trust us.
Tuck into a warm crusty bun (you can throw those on the grill with a little butter, that’s what we did) and add your favorite toppings.

Optional Stir-Ins

1 tablespoon creamy caesar salad dressing or 1 tablespoon Greek salad dressing
1 tablespoon chopped sun-dried tomato
1 tablespoon sour cream or 1 tablespoon yoghurt
1 tablespoon grated fresh lemon rind or 1 tablespoon lime rind
1 tablespoon grated ginger root
1 tablespoon ketchup or 1 tablespoon barbecue sauce
1 teaspoon lemon pepper
1 teaspoon curry powder
1 teaspoon dried oregano or 1 teaspoon dried thyme or 1 teaspoon dried rosemary
1 tablespoon fresh herb
2 teaspoons cajun seasoning
1 teaspoon sesame oil
1 teaspoon teriyaki sauce or 1 teaspoon hoisin sauce
1 fresh jalapeños or 1 pickled jalapeño pepper, chopped