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
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To make the mayonnaise: combine the mayonnaise, mustard, garlic, anchovies, lemon juice, Tabasco, Worcestershire, and pepper in a food processor; process until smooth.
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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.
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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.
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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.
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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.
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Place the burgers on the bun bottoms and spread a few tablespoons of the Caesar mayonnaise on each burger.
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Top with the romaine lettuce leaves and sprinkle with the Parmesan and black pepper.
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Cover with the bun tops and serve immediately.