This Caesar salad burger is the love child of a beef patty and the classic salad. Romaine, creamy Caesar dressing (the real deal, thank you, made with garlic, Worcestershire sauce, and anchovies) and Parmesan cheese are piled atop juicy, perfectly cooked ground chuck.
Caesar salad burger. For those days when you’re craving a burger but you think maybe you ought to have a salad instead. Dilemma solved.–Renee Schettler Rossi
☞ Contents
Caesar Salad Burger
Ingredients
For the Caesar mayonnaise
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 cloves garlic chopped
- 2 anchovy fillets
- 1 tablespoon fresh lemon juice
- 2 dashes store-bought or Tabasco sauce
- 2 dashes Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons freshly grated Parmesan cheese plus more for garnish
For the burgers
- 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 mild vegetable oil
- 4 hamburger buns split and toasted, if desired
- 12 romaine heart leaves
- 2 tablespoons freshly grated Parmesan cheese
Directions
For 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.
For the burgers
- Divide the meat into 4 equal portions (about 6 ounces each). Gently and loosely form each portion 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 the burgers and cook until brown and slightly charred on the second side and the desired degree of doneness, about 4 minutes on the second side for medium-rare if using beef or, if using turkey, cook until the burgers no longer contain any trace of pink, cooked throughout, about 5 minutes on the second side.
- Place the burgers on the bun bottoms and slather a few tablespoons 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.
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Recipe Testers’ Reviews
Originally published June 30, 2018
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If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
Joan Osborne
If you enjoy Caesar salad then you should try this Caesar salad burger. It’s a nice change from the run-of-the-mill burger.
I had my son-in-law man the grill while my daughter and I did the other prep work inside. We made the Caesar mayonnaise several hours before the burgers to let the flavors meld, as the recipe suggests. We made 2 batches of burgers—one with turkey for my daughter and I and one with beef for the hubby and son-in-law. The burgers all got 2 thumbs up and were greeted with, “You can make these again.” A sure sign of a good recipe.