Ingredients

teaspoons anchovy paste

1 tablespoon lemon zest

2 tablespoons strong Dijon mustard

3 teaspoons Worcestershire sauce

2 teaspoons capers, drained Kosher or Sea Salt and freshly ground pepper to taste

12 1-inch thick country bread slices Olive oil for brushing

3 garlic cloves, peeled Vidalia Onion, thinly sliced Romaine lettuce leaves

Methods/steps

Grilling Method: Direct/Medium-High Heat

Combine sirloin, anchovy paste, lemon zest, mustard, Worcestershire, capers, in a mixing bowl. Using your hands, quickly blend together until evenly incorporated. Season lightly with salt and pepper.

Shape mixture into 6 patties. Brush with oil and sprinkle with salt.

Place burgers on the cooking grate, turning once halfway through cooking time, about 4 minutes per side.

While the burgers are cooking, brush the bread lightly with olive oil and grill until golden, 1½ to 2 minutes on each side. Rub bread with garlic clove on one side only. Discard garlic. When the burgers are done, (cooked until no longer pink) remove from grill.

To assemble the burgers: Top one piece of bread with an onion slice, a romaine leaf and a burger and then top with another piece of bread. Serve at once with traditional condiments if desired.

Serves 6

ALL RECIPES ©ELIZABETH KARMEL 2019