Caesar Salad Burger

• 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 (see page 15), if desired
• 12 romaine heart leaves
• 2 tablespoons freshly grated Parmesan cheese

1. 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.
2. Scrape into a bowl and stir in the cheese.
3. Cover and refrigerate for at least 30 minutes or up to 8 hours before serving to allow the flavors to meld.
4. Divide the meat into 4 equal portions (about 6 ounces each).
5. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
6. Season both sides of each burger with salt and pepper.
7. Cook the burgers, using the oil (see page 16).
8. Place the burgers on the bun bottoms and spread a few tablespoons of the Caesar mayonnaise on each burger.
9. Top with the romaine leaves and sprinkle with Parmesan and black pepper.
10. Cover with the bun tops and serve immediately.

mayonnaise, mustard, garlic, anchovy, lemon juice, tabasco sauce, worcestershire sauce, freshly ground black pepper, parmesan cheese, ground chuck, kosher salt, canola oil, buns, heart leaves, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/caesar-salad-burger-375983 (may not work)