Great Hot Caesar Burgers

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


3 fresh green New Mexico chiles, of desired heat level
6 garlic cloves, peeled
½ cup extra virgin olive oil
3 hearts of Romaine lettuce
3 fillets of anchovies, mashed well
2 tablespoons fresh lemon juice
2 ½ teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
3 ounces shaved Parmesan cheese
3 ounces goat cheese
2 tablespoons black olive tapaneda
1 ½ pounds ground chuck
Vegetable oil for brushing the grill rack
6 bun-sized cibatta bread sections, sliced horizontally



Prepare a gas grill to medium high. Prick the green chiles in 3-4 places with a sharp knife. Roast the chiles on the grill rack, turning often, until the skin is puffed and charred. Remove from heat and wrap tightly in a damp cloth to steam. Let the chiles sit for about 5 minutes. Then peel, remove the seeds, and cut into strips about ¾” wide. Wrap the garlic cloves in a square of aluminum foil. Place on the grill rack and cover. Grill for about 10 minutes, turning once. Mash the garlic with a fork in a small bowl. Add the olive oil and whisk to combine. Cut the romaine hearts in half lengthwise. Brush on all sides with the garlic oil and place on the grill rack. Cook, turning once, about 3-5 minutes, until slightly charred and wilted. In a large bowl, shred the lettuce and toss with 2 tablespoons garlic oil, the anchovies, lemon juice, ½ teaspoon salt, ½ teaspoon black pepper, and shaved parmesan cheese. Set aside to allow the flavors to meld. In a small bowl, mash the goat cheese. Stir in the black olive tapaneda. Set aside to allow the flavors to meld. Divide the ground chuck into 6 equal portions and form the portions into patties to fit the buns. Season with the remaining 2 teaspoons salt and ½ teaspoon pepper. Brush the grill rack with vegetable oil. Place the patties on the rack and brush with the garlic oil. Cover the grill and cook the patties, turning once, until done to preference, 4 to 5 minutes on each side for medium. Brush again with the garlic oil. During the last few minutes of cooking, brush the cut side of the buns with the garlic oil and place cut side one on the outer edges of the rack to toast lightly. To assemble the burgers, mound equal portions of the lettuce mixture on top of each cut side of the bun bottoms. Spread the olive and goat cheese mixture on the cut sides of the bun tops. Top each bun bottom with a patty. Top with the green chile strips. Cover with the bun tops and serve. Makes 6 burgers.