The Deconstructed Caesar Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Chive Aioli:
1 cup mayonnaise
2 large cloves garlic, peeled and crushed into paste
3 tablespoons fresh lemon juice
1 teaspoons grated fresh lemon zest
3 tablespoons snipped fresh chives
10 oil-packed anchovy fillets, drained
8 tablespoons fresh lemon juice
6 large cloves garlic, crushed into paste
1 egg
2 1/2 pounds ground chuck
1/2 cup shredded, good-quality parmesan cheese
oil for the grill rack
6 seeded Kaiser rolls, split
3 tablespoons melted butter
3 cups shredded hearts of romaine



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. For the Aioli: Stir together the mayonnaise, 2 cloves crushed garlic, lemon juice and zest, and chives. Set aside. For the Burgers: In a large mixing bowl, crush the anchovies with a fork until they are broken up in small pieces. Stir in the lemon juice, garlic, and egg until well blended. Gently fold in the ground chuck and the shredded parmesan cheese, being careful to incorporate the seasonings without compacting the meat. Form the meat into six patties. Brush the grill with oil to prevent sticking. Grill the burgers for 3-4 minutes on the bottom, turn, and grill for 4-5 minutes more for medium. During the last few minutes of grilling, brush the cut sides of the Kaiser rolls with the butter, and grill until lightly browned. To serve, place each burger on a toasted bun and top with shredded romaine and a couple of heaping tablespoons of the aioli.