Grilled Caesar Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 1/3 cup mayonnaise
1 tablespoon garlic, micro grated
1 tablespoon lemon zest, micro grated
1 teaspoon anchovie paste
1/3 cup caesar aioli
3/4 cup extra virgin olive oil
2 1/2 pounds ground chuck
2 teaspoons garlic spread and seasoning
1 cup freshly grated parmesan cheese
Vegetable oil, for brushing on the grilll rack.
6 kaiser rolls, split
2 heads romaine lettuce, trimmed,cut down the middle, length ways, from stem end to top, place on cookie sheet.



DIRECTIONS: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the Aioli, combine all the ingredients in a small bowl and mix well. Cover and refrigerate. To make the Caesar dressing, using a small bowl, slowly wisk the olive oil into the Aioli until well blended, cover and set aside. To make the Patties, in a large bowl, combine the ground chuck, garlic seasoning, and parmesan cheese. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. Press the center of the patties with your thumb tip to make a well about 1/2 inch thick. This will create a more even cooked, flat burger. When grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, indented side up, cover and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. During the last few minutes cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. When patties are cooked, remove from grill to a plate and let rest for a few minutes. Also remove buns when toasted. To grill romaine, quickly brush the lettuce on all sides with the caesar dressing and place on grill. Cook for about 1 to 1 1/2 minutes on each side until lettuce starts to turn golden. Remove, place back on cookie sheet and cut through, about 4 inches up from the stem. To assemble the burgers, spread Aioli on the cut sides of each bun. On bottom bun, place a patty and a couple of the grilled lettuce leaves, add bun tops and serve.