It’s a salad burger! Nice try, diet.
The greatest and best salad in the world is the Caesar salad. And if you disagree, I will fight you.
No, Caesar salad is not necessarily good for you. Whether oil- or cream-based, the dressing is bad news bears. But it’s just so damn good, and if you like salad or aren’t into salads and are just trying to trick yourself into “eating healthy,” this is a solid go to.
But what if it’s National Hamburger Month, Ryan? SALAD BURGER!
Recipe courtesy of Bobby Flay
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 cloves garlic, chopped
- 2 anchovy fillets
- 1 tablespoon fresh lemon juice
- 2 dashes Tabasco sauce
- 2 dashes Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons freshly grated Parmesan cheese, plus more for garnish
- 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
- Kosher salt and freshly ground black pepper
- 1 1/2 tablespoons canola oil
- 4 hamburger buns, split; toasted, if desired (see Note)
- 12 romaine heart leaves
- 2 tablespoons freshly grated Parmesan cheese
- To make the Caesar mayonnaise, combine the mayonnaise, mustard, garlic, anchovies, lemon juice, Tabasco, Worcestershire sauce, and pepper in a food processor and process until smooth.
- Scrape into a bowl and stir in the cheese. Cover and refrigerate for at least 30 minutes or up to 8 hours before serving to allow the flavors to meld.
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
- Place the burgers on the bun bottoms and spread a few tablespoons of the Caesar mayonnaise on each burger. Top with the romaine leaves and sprinkle with Parmesan and black pepper. Cover with the bun tops and serve immediately.