Wine Varietal: Pinot Noir
1 1/2 lb Ground Chicken
9 thin slices prosciutto
1 tbsp Worcestershire sauce
1 tbsp lemon juice
1 tsp Garlic Powder
1 tsp Crushed Red
1 tsp Steak Seasoning
1/2 tsp salt
1/2 tsp Black Pepper
1/4 cup Panko
3 tbsp grated Parmesan cheese, divided
12 slices frozen garlic Texas Toast
6 slices brick cheese
2 cups chopped Romaine Lettuce
2 tbsp creamy Caesar dressing
Heat grill to medium heat.
In a bowl, combine ground chicken, three slices of finely chopped prosciutto, next eight ingredients, and tbs of Parmesan cheese. Mix and form into six burgers. Set aside.
Lay a piece of foil on grill. Arrange toast on foil. Grill till toast on one side. Flip and toast other side. Remove toast from grill and set aside.
Place chicken burgers on grill. Cook 8-9 minutes or until grill marks appear. Flip burgers. Top each burger with a slice of prosciutto and a slice of brick cheese. Grill until burgers reach a temperature of 160 degrees.
Arrange six slices of toast on a platter. Top each with a burger.
In a bowl combine lettuce, Caesar dressing, and remaining tbsp of Parmesan cheese.
Divide mixture evenly over the six burgers. Top with reaming six slices of toast and enjoy!