For the dressing, combine all of the ingredients in a food processor and blend until smooth. Transfer to a bowl and set aside, or store in the refrigerator until use.
1 cup mayonnaise, 3 tablespoon lemon juice, 2 anchovy fillets, 2 cloves garlic, 2 teaspoon Dijon or homemade mustard, Freshly ground black pepper to taste
For the burgers, gently mix all of the ingredients into a bowl and form 4 equally sized patties.
2 tablespoon onion, 1 ⁄2 tablespoon capers, 1 ⁄2 tablespoon fresh parsley, 1 clove garlic, 1 ⁄2 tablespoon coconut aminos, Sea salt and freshly ground black pepper to taste, Romaine lettuce leaves, Tomato sliced thinly, Red onion
Heat a grill pan or skillet with a small amount of cooking fat over medium-high heat.
Cooking fat
When hot, add the chicken patties and cook for 4-5 minutes on each side or until the center reaches 165 degrees and the juices run clear.
1 lb ground chicken
Serve the burgers on a bed of romaine topped with Caesar dressing and tomato slices or onion if you’d like.
Store any remaining dressing in an airtight container in the refrigerator for up to 1 week.