Grilled Turkey Caesar Burgers
By Russell SelanderPublished on June 3, 2020
Time
50 minutes, plus 30 minutes
Yield
Serves 4
Ingredients
1 Grind-Your-Own Turkey Burger Blend recipe (see note) or 1¾ pounds of ground turkey tossed with 2 tablespoons melted butter½ cup mayonnaise 1 ounce Parmesan cheese, ½ ounce grated (¼ cup) and ½ ounce shredded (3 tablespoons)4 teaspoons lemon juice 3 anchovy fillets, rinsed and minced, plus extra fillets for serving (optional)2 small garlic cloves (1 minced to paste, 1 whole)¼ teaspoon Worcestershire sauce 2 teaspoons vegetable oil, divided½ teaspoon table salt ¼ teaspoon pepper 4 ciabatta rolls, toasted1 small romaine heart (6 ounces), cut into 1½‑inch pieces
Before You Begin
We prefer to use our Grind-Your-Own Turkey Burger Blend here; however, you can substitute 1¾ pounds of ground turkey tossed with 2 tablespoons melted butter if desired. Avoid ground turkey breast (also labeled 99 percent fat-free).
Instructions
- With lightly greased hands, divide burger blend into 4 lightly packed balls, then gently flatten into ¾‑inch-thick patties. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot. Freeze patties for 30 minutes. Whisk mayonnaise, grated Parmesan, lemon juice, anchovies, minced garlic, and Worcestershire together in bowl; set aside.
- For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
- Clean and oil cooking grate. Brush 1 side of patties with 1 teaspoon oil and season with ¼ teaspoon salt and ⅛ teaspoon pepper. Using spatula, gently flip patties, brush with remaining 1 teaspoon oil, and season with remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Place burgers, divot side up, over hotter part of grill and cook (covered if using gas) until well browned and meat easily releases from grill, 5 to 7 minutes. Gently flip patties and continue to cook until well browned on second side and meat registers 160 degrees, 5 to 7 minutes. Transfer burgers to platter and let rest while preparing toppings.
- Rub toasted rolls with whole garlic. Toss romaine with 4 tablespoons dressing and shredded Parmesan in bowl until combined. Season with salt and pepper to taste. Serve burgers on buns, topped with romaine mixture and extra anchovies, if using, passing remaining dressing separately.
Time
50 minutes, plus 30 minutesYield
Serves 4Ingredients
1 Grind-Your-Own Turkey Burger Blend recipe (see note) or 1¾ pounds of ground turkey tossed with 2 tablespoons melted butter
½ cup mayonnaise
1 ounce Parmesan cheese, ½ ounce grated (¼ cup) and ½ ounce shredded (3 tablespoons)
4 teaspoons lemon juice
3 anchovy fillets, rinsed and minced, plus extra fillets for serving (optional)
2 small garlic cloves (1 minced to paste, 1 whole)
¼ teaspoon Worcestershire sauce
2 teaspoons vegetable oil, divided
½ teaspoon table salt
¼ teaspoon pepper
4 ciabatta rolls, toasted
1 small romaine heart (6 ounces), cut into 1½‑inch pieces
Ingredients
1 Grind-Your-Own Turkey Burger Blend recipe (see note) or 1¾ pounds of ground turkey tossed with 2 tablespoons melted butter
½ cup mayonnaise
1 ounce Parmesan cheese, ½ ounce grated (¼ cup) and ½ ounce shredded (3 tablespoons)
4 teaspoons lemon juice
3 anchovy fillets, rinsed and minced, plus extra fillets for serving (optional)
2 small garlic cloves (1 minced to paste, 1 whole)
¼ teaspoon Worcestershire sauce
2 teaspoons vegetable oil, divided
½ teaspoon table salt
¼ teaspoon pepper
4 ciabatta rolls, toasted
1 small romaine heart (6 ounces), cut into 1½‑inch pieces
Ingredients
1 Grind-Your-Own Turkey Burger Blend recipe (see note) or 1¾ pounds of ground turkey tossed with 2 tablespoons melted butter
½ cup mayonnaise
1 ounce Parmesan cheese, ½ ounce grated (¼ cup) and ½ ounce shredded (3 tablespoons)
4 teaspoons lemon juice
3 anchovy fillets, rinsed and minced, plus extra fillets for serving (optional)
2 small garlic cloves (1 minced to paste, 1 whole)
¼ teaspoon Worcestershire sauce
2 teaspoons vegetable oil, divided
½ teaspoon table salt
¼ teaspoon pepper
4 ciabatta rolls, toasted
1 small romaine heart (6 ounces), cut into 1½‑inch pieces
Why This Recipe Works
After making our Caesar dressing—the real deal, nothing light—we dressed our salad and mounded it on our deeply flavored grilled turkey patties before topping them with additional whole anchovies and a final drizzle of dressing. Toasting the rolls until golden and crisp and then rubbing them with a piece of garlic replicated the crunch and flavor of croutons.
Before You Begin
We prefer to use our Grind-Your-Own Turkey Burger Blend here; however, you can substitute 1¾ pounds of ground turkey tossed with 2 tablespoons melted butter if desired. Avoid ground turkey breast (also labeled 99 percent fat-free).
Instructions
- With lightly greased hands, divide burger blend into 4 lightly packed balls, then gently flatten into ¾‑inch-thick patties. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot. Freeze patties for 30 minutes. Whisk mayonnaise, grated Parmesan, lemon juice, anchovies, minced garlic, and Worcestershire together in bowl; set aside.
- For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
- Clean and oil cooking grate. Brush 1 side of patties with 1 teaspoon oil and season with ¼ teaspoon salt and ⅛ teaspoon pepper. Using spatula, gently flip patties, brush with remaining 1 teaspoon oil, and season with remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Place burgers, divot side up, over hotter part of grill and cook (covered if using gas) until well browned and meat easily releases from grill, 5 to 7 minutes. Gently flip patties and continue to cook until well browned on second side and meat registers 160 degrees, 5 to 7 minutes. Transfer burgers to platter and let rest while preparing toppings.
- Rub toasted rolls with whole garlic. Toss romaine with 4 tablespoons dressing and shredded Parmesan in bowl until combined. Season with salt and pepper to taste. Serve burgers on buns, topped with romaine mixture and extra anchovies, if using, passing remaining dressing separately.
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