Aired January 24, 2012
1 cup packed dark leafy romaine leaves, stemmed and coarsely chopped, plus 4 leaves for topping
1 round teaspoon anchovy paste
A generous handful grated Romano cheese
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Juice of 1 lemon
1 large clove of garlic, grated or pasted
Coarse black pepper, to taste
3 tablespoons toasted pine nuts
1/4 to 1/3 cup EVOO Extra Virgin Olive Oil
For the Burgers:
1 1/2 pounds ground chicken or turkey, white or dark meat, or a blend
Salt and coarse black pepper
1 tablespoon Worcestershire sauce
1 large clove garlic, grated or pasted
1/2 tablespoon ground coriander, half a palmful
1/2 tablespoon ground poultry seasoning
2 tablespoons EVOO Extra Virgin Olive Oil
1 stick butter
1 clove garlic, crushed
4 ciabatta or other crusty rolls, split and toasted
1 cup Romano cheese, shredded
Preheat a broiler.
For pesto, combine all ingredients except EVOO in food processor. Add about 1/4 cup EVOO and pulse into thick sauce. Stream in a few extra tablespoons of EVOO, if necessary. Transfer pesto to serving bowl, reserve at room temperature.
For the burgers, mix meat with salt, pepper, Worcestershire, garlic, coriander, poultry seasoning. Form 4 patties. In a skillet, heat EVOO, 2 turns of the pan, over medium-high heat. Cook patties 12 minutes total, turning once.
In a small saucepot, melt butter with garlic. Brush garlic butter over toasted buns and top with cheese and pepper. Broil until golden and cheese is melted, about 2-3 minutes.
Serve patties on rolls slathered with pesto and top with lettuce leaf.