Chicken Caesar Burgers w/ Parmesan Tator Tots

I love Rachael Ray, I own all of her cookbooks and love to watch her shows. As I was browsing around her website I came across this recipe for Chicken Caesar Burgers and since I adore Chicken Caesar Salads, I thought that this recipe can only be good. So, I tried it for dinner and it was okay but next time I will definitely add my own twist to it.

Chicken Caesar Burgers w/ Parmesan Tator Tots

adapted from: http://www.rachaelrayshow.com/food/recipes/chicken-caesar-burgers-with-parmigiano-taters/

Ingredients

For the taters:

1 sack frozen tater tots
A couple of handfuls of grated Parmigiano Reggiano or Romano cheese

1 teaspoon salt

1/2 teaspoon dried rosemary

1 teaspoon hot pepper flakes

1 tablespoon grill seasoning (eyeball it)

For the burgers:

1 1/4 pounds ground chicken breast, the average weight of 1 package

3 garlic cloves, 2 finely chopped, 1 cracked from skin

4 anchovies, finely chopped (optional but recommended)

A handful of Parmigiano Reggiano

Salt and coarse black pepper

1 tablespoon Worcestershire sauce

A handful flat-leaf parsley, chopped

1 tablespoon lemon zest plus juice of 1/2 lemon

1/4 cup extra-virgin olive oil (EVOO), plus some for drizzling

1 teaspoon Dijon mustard

1 heart romaine lettuce, chopped

2 plum tomatoes, thinly sliced

4 crusty rolls, split in half

Directions

Start the taters: Combine Parmigiano, salt, rosemary, hot pepper flakes and grill seasoning in a bowl. Pour four portions of taters onto a non-stick cookie sheet. Bake until almost crisp (about halfway through the cooking time on the package), then remove and sprinkle them with a handful of the cheese, tossing them a little to make sure they're coated, and then finish baking them off. Sprinkle them with cheese and herb mixture, tossing them around a bit so the mixture sticks. As the frost starts to melt, the flavorings will set into place.

In a bowl, combine the chicken, finely chopped garlic, anchovies, a handful of cheese, a pinch of salt and a generous amount of pepper, Worcestershire, parsley and lemon zest. Mix the meat and form 4 oval-shaped, rather than round, burger patties. Heat a large nonstick skillet with 1 tablespoon of EVOO, a turn of the pan, over medium-high heat. When hot, add the chicken patties and cook for 3-4 minutes on each side. Preheat the broiler and toast the bread on a cookie sheet or broiler pan. Once lightly golden in color, remove from oven and rub the breads with cracked garlic. Drizzle bread with the EVOO. Combine Dijon, lemon juice and 2-3 tablespoons of EVOO with salt and pepper, and toss the greens with it. Place the patties on the bun bottoms and top them with a pile of romaine, sliced tomatoes and bun tops. Serve the burgers with the Parmigiano tater tots.