Chicken Caesar Burgers

In a large bowl, combine ground chicken, garlic, cheese, salt, pepper, Worcestershire sauce, parsley, and lemon zest.

With the side of your hand, score the mixture into 6 equal sections and form each section into a patty, making a little indentation in the center and keeping the edges thicker so they cook up flat and even. If you have time, I like to throw them in the fridge for an hour or the freezer for 10 minutes so they can set a bit, making them easier to flip without breaking. Otherwise just be gentle with the spatula and you’ll be fine.

Heat a large non-stick skillet with olive oil over medium-high heat. When hot, add patties and cook for about 4 minutes per side, or until juices run clear.

Meanwhile, toast the rolls if desired, and slather the inside of both halves generously with Caesar dressing. Add Romaine, bacon, and tomato onto the bottom half of the bun and finish with the patty. Add the top half of the bun and serve.

Adapted from Rachael Ray.