These were from the cookbook “Bobby Flay’s Burgers, Fries and Shakes” and they were utterly delicious! If you love Caesar salad as I do, you will love these. They were pretty low-maintenance to put together, too!
1/2 Cup mayonnaise
1 tbs Dijon mustard
2 cloves of garlic, roughly chopped
2 anchovy fillets (don’t skip these!!)
1 tbs fresh lemon juice
2 dashes hot sauce (like Tabasco)
2 dashes Worcestershire sauce
1/4 tsp. fresh cracked black pepper
2 tbs. grated parmesan cheese
1 1/2 lbs. ground chuck or sirloin
Kosher salt and fresh cracked black pepper
1 1/2 tbs canola oil
4 hamburger buns, split and toasted if desired
4 Romaine heart leaves
2 tbs grated parmesan cheese
Make the Caesar mayonnaise by combining the first nine ingredients in a food processor. Process until smooth. Let sit covered in the refrigerator for at least 30 minutes. This can be done a day ahead of time.
Divide the beef into four portions; shape into patties and make an imprint with your thumb (this will prevent them from bulging when cooked). Salt and pepper both sides and drizzle with canola oil.
We grilled these burgers on a charcoal grill preheated to high, for about five minutes per side for medium doneness. Cook the burgers your preferred method to your preferred doneness.
To assemble, place a beef patty on the bottom hamburger bun, then top with a couple tablespoons of the Caesar dressing. Tear each lettuce leaf in half and place both halves on the burger. Sprinkle some parmesan cheese and crack some black pepper onto the lettuce. Top with the top hamburger bun, and serve! Enjoy!!