Caesar Salad Burger

Caesar Salad Burger Recipe

The classically American Caesar salad has taken on a life of its own. Forget about it as a starter—this salad has become a meal on menus across the country with the addition of chicken, steak, or shrimp. Why not take it one step further and put the salad on a burger? Refreshing romaine lettuce lends its crispness to the burger, but the zesty dressing and extra Parmesan cheese are what really make this so identifiable flavor-wise and so tasty. All of the classic components of Caesar dressing— garlic, Worcestershire sauce, anchovies (these can be your secret, but their rich saltiness is essential)—morph into a slightly spicy mayonnaise perfect for spreading all over this new way to make a meal out of Caesar salad.–Bobby Flay

Caesar Salad Burger Recipe

  • Quick Glance
  • 20 M
  • 50 M
  • Serves 4


  • For the caesar mayonnaise
  • 1/2 cup store bought or homemade 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 canola oil
  • 4 hamburger buns, split; toasted, if desired (see Note)
  • 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. Cover and refrigerate for at least 30 minutes or up to 8 hours before serving to allow the flavors to meld.
  • 3. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely 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 over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
  • 4. Place the burgers on the bun bottoms and spread a few tablespoons of the 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.


  • To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds.
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Recipe Testers Reviews

If you enjoy Caesar salad then you should try this 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 two 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 two thumbs up and were greeted with, “You can make these again.” A sure sign of a good recipe.

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