Crispy Chicken Caesar Burgers with Cheesy Potato Balls & Vodka Sauce
Crispy Chicken Caesar Burgers with Cheesy Potato Balls & Vodka Sauce
Ingredients
For the Crispy Chicken Breasts
- 2 chicken breasts, pounded and halved
- to taste salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon olive oil
- 1 tablespoon cajun seasoning
- 1 tablespoon dried parsley
For the Dry Batter
- 3 cups plain flour
- 1 teaspoon garlic powder
- 1 tablespoon cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
For the Wet Batter
- 2 eggs
- as needed hot sauce
For the Breadcrumb Coating
- 1 pack panko breadcrumbs
- 1 tablespoon dried parsley
- 1 tablespoon cajun seasoning
- 1 tablespoon smoked paprika
- 1 teaspoon salt
For the Caesar Salad Filling
- 3 romaine baby gem lettuce
- 2 tablespoons Parmesan, freshly grated
For the Homemade Caesar Dressing
- 1 egg yolk
- 1 tablespoon Dijon mustard
- 1 small garlic clove, finely grated
- 1 lemon juice, from 1 lemon
- 1 tablespoon Worcestershire sauce
- 80 ml neutral oil, (sunflower/vegetable)
- 1/2 cup Parmesan, grated
- to taste salt
- to taste pepper
- 1 tablespoon paprika
For the Cheesy Potato Balls
- 600 grams peeled potatoes
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped coriander
- as needed mozzarella, cut into small cubes
- as needed oil, for frying
For the Creamy Vodka Sauce
- 1 tablespoon olive oil
- 2 shallots, finely diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 30 ml vodka
- 60 ml double cream
- 1 handful grated Parmesan
- 1 pinch chilli flakes
- to taste salt
- 1/2 lemon juice, to loosen (if too thick)
For Serving
- 2 brioche slider buns
- as needed chives, for garnish
Instructions
- 1
Prepare the Cheesy Potato Balls: Boil 600 grams of peeled potatoes until they are soft, about 15-20 minutes. Drain them well.
⏱️ 20 min
- 2
Place the cooked potatoes into a bowl and mash them thoroughly using a potato ricer or masher until smooth.
⏱️ 5 min
- 3
Add 3 tablespoons of cornstarch, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 tablespoon of chopped coriander to the mashed potatoes. Mix all ingredients together by hand until well combined.
⏱️ 5 min
- 4
Take a small portion of the potato mixture, flatten it in your palm, place a small cube of mozzarella in the center, and then roll it into a compact ball, ensuring the mozzarella is fully enclosed. Repeat until all potato mixture and mozzarella are used.
⏱️ 15 min
- 5
Place the prepared potato balls in a tray, cover them with plastic wrap, and refrigerate for at least 30 minutes to firm up.
⏱️ 5 min
- 6
While the potato balls chill, prepare the Homemade Caesar Dressing. In a wooden bowl, combine 1 egg yolk and 1 tablespoon of Dijon mustard.
⏱️ 2 min
- 7
Finely grate 1 small garlic clove into the bowl. Add 1 tablespoon of Worcestershire sauce. Whisk the mixture until well combined.
⏱️ 3 min
- 8
Slowly drizzle in 80 ml of neutral oil (such as sunflower or vegetable oil) while continuously whisking to emulsify the dressing into a creamy consistency.
⏱️ 5 min
- 9
Add 1/2 cup of grated Parmesan, salt to taste, pepper to taste, and 1 tablespoon of paprika. Squeeze the juice of 1 lemon into the dressing. Mix all ingredients thoroughly until the dressing is fully combined. Set aside.
⏱️ 5 min
- 10
Prepare the Crispy Chicken Breasts. In a bowl, season the 2 pounded and halved chicken breasts with salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic/onion powder, 1 tablespoon of smoked paprika, 1 tablespoon of olive oil, 1 tablespoon of cajun seasoning, and 1 tablespoon of dried parsley. Rub the seasoning evenly over the chicken.
⏱️ 5 min
- 11
Set up a breading station: In one shallow dish, combine the Dry Batter ingredients (3 cups plain flour, 1 teaspoon garlic powder, 1 tablespoon cajun seasoning, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper, 1 teaspoon salt).
⏱️ 2 min
- 12
In a second shallow dish, whisk together the Wet Batter ingredients (2 eggs and hot sauce, as needed).
⏱️ 1 min
- 13
In a third shallow dish, combine the Breadcrumb Coating ingredients (1 pack panko breadcrumbs, 1 tablespoon dried parsley, 1 tablespoon cajun seasoning, 1 tablespoon smoked paprika, 1 teaspoon salt).
⏱️ 2 min
- 14
Dredge each chicken breast first in the dry batter, shaking off excess. Then dip in the wet batter, allowing excess to drip off. Finally, coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
⏱️ 10 min
- 15
Heat oil for frying in a deep pan or Dutch oven to 350°F (175°C). Fry the breaded chicken breasts for 4-6 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Remove and place on a wire rack to drain excess oil.
⏱️ 15 min•🌡️ 175
- 16
Fry the chilled potato balls: Heat oil for frying in a deep pan. Carefully add the potato balls to the hot oil. Fry them until they are golden brown and crispy, and the mozzarella cheese is melted and oozing out. Remove from oil and set aside.
⏱️ 10 min
- 17
Prepare the Creamy Vodka Sauce: In a saucepan over medium heat, add 1 tablespoon of olive oil. Sauté 2 finely diced shallots until softened, about 3-4 minutes.
⏱️ 4 min
- 18
Add 3 minced garlic cloves and cook for another minute until fragrant. Stir in 2 tablespoons of tomato paste and cook for 2 minutes, stirring constantly.
⏱️ 3 min
- 19
Pour in 30 ml of vodka and let it simmer for 2-3 minutes to cook off the alcohol. Stir in 60 ml of double cream, a handful of grated Parmesan, and a pinch of chilli flakes. Season with salt to taste. If the sauce is too thick, add 1/2 lemon juice to loosen.
⏱️ 5 min
- 20
Assemble the burgers: Lightly toast the brioche slider buns. Place a crispy chicken breast on the bottom bun. Top with romaine baby gem lettuce and 2 tablespoons of freshly grated Parmesan. Drizzle generously with the homemade Caesar dressing. Place the top bun.
⏱️ 5 min
- 21
Serve the Crispy Chicken Caesar Burgers alongside the cheesy potato balls and a side of creamy vodka sauce for dipping. Garnish with chives.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Caesar Burgers with Cheesy Potato Balls & Vodka Sauce
For the Crispy Chicken Breasts
- 2 chicken breasts, pounded and halved
- to taste salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon olive oil
- 1 tablespoon cajun seasoning
- 1 tablespoon dried parsley
For the Dry Batter
- 3 cups plain flour
- 1 teaspoon garlic powder
- 1 tablespoon cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
For the Wet Batter
- 2 eggs
- as needed hot sauce
For the Breadcrumb Coating
- 1 pack panko breadcrumbs
- 1 tablespoon dried parsley
- 1 tablespoon cajun seasoning
- 1 tablespoon smoked paprika
- 1 teaspoon salt
For the Caesar Salad Filling
- 3 romaine baby gem lettuce
- 2 tablespoons Parmesan, freshly grated
For the Homemade Caesar Dressing
- 1 egg yolk
- 1 tablespoon Dijon mustard
- 1 small garlic clove, finely grated
- 1 lemon juice, from 1 lemon
- 1 tablespoon Worcestershire sauce
- 80 ml neutral oil, (sunflower/vegetable)
- 1/2 cup Parmesan, grated
- to taste salt
- to taste pepper
- 1 tablespoon paprika
For the Cheesy Potato Balls
- 600 grams peeled potatoes
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped coriander
- as needed mozzarella, cut into small cubes
- as needed oil, for frying
For the Creamy Vodka Sauce
- 1 tablespoon olive oil
- 2 shallots, finely diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 30 ml vodka
- 60 ml double cream
- 1 handful grated Parmesan
- 1 pinch chilli flakes
- to taste salt
- 1/2 lemon juice, to loosen (if too thick)
For Serving
- 2 brioche slider buns
- as needed chives, for garnish
Instructions
- 1
Prepare the Cheesy Potato Balls: Boil 600 grams of peeled potatoes until they are soft, about 15-20 minutes. Drain them well.
⏱️ 20 min - 2
Place the cooked potatoes into a bowl and mash them thoroughly using a potato ricer or masher until smooth.
⏱️ 5 min - 3
Add 3 tablespoons of cornstarch, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 tablespoon of chopped coriander to the mashed potatoes. Mix all ingredients together by hand until well combined.
⏱️ 5 min - 4
Take a small portion of the potato mixture, flatten it in your palm, place a small cube of mozzarella in the center, and then roll it into a compact ball, ensuring the mozzarella is fully enclosed. Repeat until all potato mixture and mozzarella are used.
⏱️ 15 min - 5
Place the prepared potato balls in a tray, cover them with plastic wrap, and refrigerate for at least 30 minutes to firm up.
⏱️ 5 min - 6
While the potato balls chill, prepare the Homemade Caesar Dressing. In a wooden bowl, combine 1 egg yolk and 1 tablespoon of Dijon mustard.
⏱️ 2 min - 7
Finely grate 1 small garlic clove into the bowl. Add 1 tablespoon of Worcestershire sauce. Whisk the mixture until well combined.
⏱️ 3 min - 8
Slowly drizzle in 80 ml of neutral oil (such as sunflower or vegetable oil) while continuously whisking to emulsify the dressing into a creamy consistency.
⏱️ 5 min - 9
Add 1/2 cup of grated Parmesan, salt to taste, pepper to taste, and 1 tablespoon of paprika. Squeeze the juice of 1 lemon into the dressing. Mix all ingredients thoroughly until the dressing is fully combined. Set aside.
⏱️ 5 min - 10
Prepare the Crispy Chicken Breasts. In a bowl, season the 2 pounded and halved chicken breasts with salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic/onion powder, 1 tablespoon of smoked paprika, 1 tablespoon of olive oil, 1 tablespoon of cajun seasoning, and 1 tablespoon of dried parsley. Rub the seasoning evenly over the chicken.
⏱️ 5 min - 11
Set up a breading station: In one shallow dish, combine the Dry Batter ingredients (3 cups plain flour, 1 teaspoon garlic powder, 1 tablespoon cajun seasoning, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper, 1 teaspoon salt).
⏱️ 2 min - 12
In a second shallow dish, whisk together the Wet Batter ingredients (2 eggs and hot sauce, as needed).
⏱️ 1 min - 13
In a third shallow dish, combine the Breadcrumb Coating ingredients (1 pack panko breadcrumbs, 1 tablespoon dried parsley, 1 tablespoon cajun seasoning, 1 tablespoon smoked paprika, 1 teaspoon salt).
⏱️ 2 min - 14
Dredge each chicken breast first in the dry batter, shaking off excess. Then dip in the wet batter, allowing excess to drip off. Finally, coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
⏱️ 10 min - 15
Heat oil for frying in a deep pan or Dutch oven to 350°F (175°C). Fry the breaded chicken breasts for 4-6 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Remove and place on a wire rack to drain excess oil.
⏱️ 15 min•🌡️ 175 - 16
Fry the chilled potato balls: Heat oil for frying in a deep pan. Carefully add the potato balls to the hot oil. Fry them until they are golden brown and crispy, and the mozzarella cheese is melted and oozing out. Remove from oil and set aside.
⏱️ 10 min - 17
Prepare the Creamy Vodka Sauce: In a saucepan over medium heat, add 1 tablespoon of olive oil. Sauté 2 finely diced shallots until softened, about 3-4 minutes.
⏱️ 4 min - 18
Add 3 minced garlic cloves and cook for another minute until fragrant. Stir in 2 tablespoons of tomato paste and cook for 2 minutes, stirring constantly.
⏱️ 3 min - 19
Pour in 30 ml of vodka and let it simmer for 2-3 minutes to cook off the alcohol. Stir in 60 ml of double cream, a handful of grated Parmesan, and a pinch of chilli flakes. Season with salt to taste. If the sauce is too thick, add 1/2 lemon juice to loosen.
⏱️ 5 min - 20
Assemble the burgers: Lightly toast the brioche slider buns. Place a crispy chicken breast on the bottom bun. Top with romaine baby gem lettuce and 2 tablespoons of freshly grated Parmesan. Drizzle generously with the homemade Caesar dressing. Place the top bun.
⏱️ 5 min - 21
Serve the Crispy Chicken Caesar Burgers alongside the cheesy potato balls and a side of creamy vodka sauce for dipping. Garnish with chives.
⏱️ 2 min