Wine Varietal: Chardonnay
Everyone in american loves a great caesar salad and a great hamburger.Why not combine the two and have a great all american caesar burger.
GREEK CAESAR MAYO:
1/2 cup Hellman’s Mayonnaise
2 tablespoons Yellow Mustard
2 tablespoons Greek Peperoncini finely minced
Fresh ground pepper to taste
2 Pounds Ground Chuck
2 egg yolks
6 cloves garlic, minced
6 large shallots, minced
1/2 cup green bell pepper, finely chopped
1/2 cup Greek Peperoncini, sliced
2 tablespoons yellow mustard
1/2 cup fresh parsley,minced
3 tablespoons white wine vinegar
3 tablsepoons colavita extra virgin olive oil
6 anchovy fillets, minced
1/2 cup parmesan cheese in all (divided in half & 1/4 cup reserved for romaine)
Juice of one lemon
2 tablespoons black pepper
1 1/2 tablespoon salt
1 1/2 cup feta cheese
2 sticks unsalted butter
2 large ciabatte bread loaves, cut in thirds
1 stick unsalted butter at room temperature
1 large head romaine lettuce cut in half
1/2 cup colavita extra virgin olive oil
(1/4 cup reserved parmesan cheese)
Oil or cooking spray for coating grill rack
To prepare the Greek Caesar Mayo: Place the mayonnaise, yellow mustard, peperoncini & black pepper in a bowl. Combine to mix well, cover & chill until ready to use.
To prepare the burgers: In a large bowl, add the ground chuck, egg yolks, garlic, shallots, green bell pepper, sliced greek peperoncini, mustard, parsley, white wine vinegar, olive oil, minced anchovies, juice of one lemon, salt & black pepper. With your hands mix well being careful not to overwork your meat. Divide meat into 12 patties with 6 slightly thicker than the other six. Make a small indention in center of thicker patty using your fingers or the bottom of a coffee cup. Fill with 1/4 cup feta cheese. Top with the other thinner patty and pinch sides to close & seal the burger. Cover & chill until ready to grill. Bring down to room temperature prior to grilling.
Prepare gas or charcoal grill to a medium high heat. When grill is ready, wipe or spray racks to prevent sticking. Place burgers on grill, top with 1 tablespoon of unsalted butter. Close lid and grill for 5-7 minutes depending on desired doneness. Turn meat once, add another pat of butter & cook for another 5-7 minutes. Remove & cover to keep warm.
While burgers are cooking butter the inside of the bread. Cut the head of romained in half and generously brush on all sides with the oilive oil. As soon as you remove the burgers, toast the bread, being very careful not to burn. Remove & cover to keep warms.Place the romaine halves on the grill & grill for 2-3 minutes per side or until grill marks are formed and lettuce begins to wilt slightly. Remove & sprinkle with parmesan cheese.
To Assemble Burger: Generously spread the Greek Caesar Mayo on both sides of toasted buns. Place the burger on bottom bun. Top with one or two slices of the grilled romaine (to preference). Add top slice of bread & ENJOY!