Categories: Ground Beef, Hamburgers, Main Dish

Ingredients

• Caesar Mayonnaise:
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 garlic cloves, chopped
• 2 anchovy fillets
• 1 tablespoon fresh lemon juice
• Tabasco sauce (two dashes)
• Worcestershire sauce (two dashes)
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons freshly ground parmesan cheese, plus more for garnish
• Burgers:
• 1 1/2 lbs ground chuck or 1 1/2 lbs ground turkey
• kosher salt
• fresh ground black pepper
• 1 1/2 tablespoons canola oil
• 4 hamburger buns, split, toasted
• 12 romaine lettuce, heart leaves
• 2 tablespoons freshly grated parmesan cheese

Directions

1. To make the mayonnaise: combine the mayonnaise, mustard, garlic, anchovies, lemon juice, Tabasco, Worcestershire, and pepper in a food processor; process until smooth.

2. Scrape into a bowl and stir in the cheese; cover and refrigerate at least 30 minutes or up to 8 hours before serving so flavors can meld.

3. To make the burgers: divide the meat into 4 equal portions (6 oz each); form each portion loosely into a ¾ inch thick burger and make a deep depression in the center with your thumb.

4. Season both sides of each burger with salt and pepper; cook the burgers, using the oil— heat oil in the pan or griddle over high heat until the oil begins to shimmer; cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.

5. Flip burgers over; cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until cooked to desired degree of doneness; cook turkey burgers until cooked throughout, about 5 minutes on the second side.

6. Place the burgers on the bun bottoms and spread a few tablespoons of the Caesar mayonnaise on each burger.

7. Top with the romaine lettuce leaves and sprinkle with the Parmesan and black pepper.

8. Cover with the bun tops and serve immediately.

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