Ingredients: 1 lemon,2 anchovy fillets, minced.1 small garlic clove, minced.1⁄3 cup light mayonnaise,1/2 cup freshly grated Parmesan cheese,1 large heart of romaine lettuce,1 tablespoon olive oil,Salt and ground black pepper,1 1/3 pounds ground chicken,Nonstick cooking spray,4 (4" by 4") squares focaccia bread (1 inch thick), each split horizontally in half and toasted. Directions: 1. Prepare outdoor grill for direct grilling over medium heat. 2. From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. In small bowl, stir together lemon peel and juice, anchovies, garlic, mayonnaise, and 1/4 cup Parmesan. Set Caesar sauce aside. Makes about 1/2 cup. 3. Cut romaine heart lengthwise into quarters. Place romaine and any loose leaves on plate; drizzle with oil and sprinkle with 1/4 teaspoon salt. 4. In medium bowl, combine chicken, 1/2 teaspoon salt, 1/2 teaspoon pepper, and remaining Parmesan just until blended. Shape into four burgers using BurgerMate. Spray both sides of burgers with nonstick spray. 5. Place burgers on hot grill rack; cook 12 to 14 minutes or just until meat loses its pink color throughout, turning over once. Burgers should reach internal temperature of 170°F. 6. About 5 minutes before burgers are done, add romaine to grill rack. Grill about 5 minutes or until lightly browned and softened, turning occasionally and transferring romaine to platter as they are done. 7. Serve burgers on focaccia with romaine and Caesar sauce. |
