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Ready in 25 minutes

Grilled Chicken Caesar Burgers

with Bacon & Parmesan Potatoes

Cooking time

25 minutes




810 /serving

Crisp leafy lettuce? Check. Deliciously salty bacon? Check. Shards of Parmesan? Check. The key elements of a classic Caesar salad are all here, including that indulgently creamy vinaigrette we know and love. You’ll rework them into family-friendly burgers built around charred-to-tender chicken thighs jammed into warm garlic focaccia buns. Step up the sides with cheesy roasted potatoes and a refreshing mélange of radishes, string peas and extra lettuce.

We will send you:

  • 4 Bacon slices
  • 4 Chicken thighs
  • 900g Baby potatoes
  • 90g Radishes (or French radishes)
  • 100g Sugar snap peas (or snow peas)
  • 1 Head of lettuce
  • 90ml Caesar vinaigrette
  • 25g Shaved Parmesan (contains rennet)
  • 4 Garlic focaccia buns
  • 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Barley, Eggs, Milk, Mustard, Rye, Wheat

You will need:

2 Sheet pans
3 tbsp Butter
Salt & pepper (S&P)
Parchment paper
BBQ (or grill pan)
Total Fat
38 g
Saturated Fat
11 g
1320 mg
Total Carb
88 g
9 g
34 g
9 g
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Roast the potatoes
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Place 3 tbsp butter in a small bowl and leave at room temperature to soften. Halve the potatoes (quarter if large). On a lined sheet pan, toss the potatoes with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender. In the final 5 min., sprinkle with ½ the cheese.
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Roast the bacon
Meanwhile, arrange the bacon* on a second lined sheet pan and roast, flipping halfway, 8 to 12 min., until crispy. Transfer to a paper towel-lined plate. Once cool enough, halve crosswise.
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Mise en place
Meanwhile, thinly slice the radishes. Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Thinly slice each pod on an angle. Separate the lettuce leaves; tear the leaves. In a large bowl, combine the lettuce, vinaigrette and S&P.
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Grill the chicken
Pat the chicken** dry with paper towel; season with the remaining spices and S&P. Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high, partially covered), 4 to 6 min. per side, until cooked through. Transfer to a cutting board and reserve the grill pan, if using.
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Grill the buns
Grill the buns, cut-sides down, on the BBQ (or in the reserved grill pan heated with a drizzle of oil on medium-high), 1 to 2 min., until lightly toasted. Spread the cut-sides with the softened butter.
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Make the salad & serve
Divide the potatoes and bun bottoms between your plates. Top each bun bottom with the chicken (slice beforehand if desired), up to ½ the lettuce, the bacon, remaining cheese and a bun top. To the bowl of remaining lettuce, add the radishes and string peas; toss well. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.