The punchy, crisp, umami-laden ingredients of a good Caesar salad are also the perfect complement for a meaty, juicy burger patty. If making the optional Anchovy-Cured Egg Yolk, start the process 5 days ahead. 

Ingredients for burger

• 8 oz. ground beef 
• 1 tsp. Dijon mustard 
• 1 tsp. anchovy paste 
• 1 salt-cured egg yolk (optional, but spectacular!) or substitute bottarga or sharp cheddar cheese 
• 1 clove garlic 
• 2 Tbsp. extra-virgin olive oil 
• Squeeze of lemon juice 
• 3 Tbsp. Parmesan, shaved or coarsely grated
•  A couple of leaves of romaine 
• 1 Tbsp. Caesar dressing (can be made from scratch, but you’ve done enough) 
• 1 brioche bun 
• Kosher salt and black pepper 

Steps for anchovy-cured egg yolks  

This will take a few days of planning, but I think it’s a fun technique and worth the wait. It comes out soft and rich, almost with the texture of a good cheddar cheese and the flavor of bottarga. If it’s too much work for you, well, just use bottarga or a good cheddar cheese instead. 

Ingredients

• 2 Tbsp. anchovy paste, divided 
• 1 egg 
• 1 c. kosher salt 

Steps

1. Put about ½ cup of kosher salt in a nonreactive container – a deli cup or bowl will do. 
2. Using the uncracked egg, make a small divot in the salt. 
3. In a different container, mix the anchovy paste with about an equal amount of salt. 
4. Carefully put about half of the anchovy mix in the salt divot, then separate the egg and put the unbroken egg yolk on top. Add the rest of the anchovy mix, and another ½ cup of salt. You’re looking to have an egg yolk that’s completely surrounded by anchovy and salt. 
5. Cover and keep in the fridge for 5 days. 
6. Take the egg yolk out of its cure. It will be a much thicker texture. 
7. Gently rinse under cold water to remove most of the stuck-on cure. 
8. Put the egg yolk on a parchment paper-lined pan or nonstick baking sheet. Place in a food dehydrator or an oven set to as low as it can go. 
9. Let egg dehydrate for about 2 hours or until the it turns tacky and opaque. Let egg cool on the counter and then store it in the fridge for up to 2 weeks. 

Steps for Parmesan Frico

1. Put the parmesan on a cold, non-stick pan, in a circle about the same size as the bun. 
2. Put the pan on low heat and watch carefully. The parmesan will start to melt together and get crispy. When it’s ready, you’ll be able to easily take it off the pan and keep it in one piece. No need to flip. 
3. Let cool on a paper towel. 

Steps for aioli 

1. Nowadays, aioli just means “flavored mayonnaise.” This is the old-school version. 
2. Put the garlic clove in a mortar and pestle with a dash of salt. Beat it into a paste. 
3. Add a drop or two of extra-virgin olive oil at a time, continuing to mash it in, until you have a smooth, homogenous paste. 
4. Add a squeeze of lemon juice. 

Steps for burger 

1. Mix the teaspoon of Dijon and teaspoon of anchovy paste together, then add to the ground beef with a generous amount of black pepper. Mix it together, taking care to distribute everything evenly – it’s easy to end up with way-too-salty pockets of anchovy paste in your patty. 
2. Cook the burger to your liking – I usually go with a sear in a cast-iron pan and a butter baste to medium. Grilling works just fine too, just be sure to get a nice crust. 
3. While the burger is resting, toast the bun on the same pan, grill, or whatever you used. 

To assemble the burger:

1. Spread a thin layer of aioli on the bottom bun, then place the patty on top of that and the frico on top of that. 
2. Toss the romaine leaves in the Caesar dressing, place them on the (upside-down) top bun, then top with a generous shaving of the cured egg yolk. 
3. Put it all together and enjoy!