GRILLED CAESAR BURGERS

      2 pounds ground sirloin (ultra-lean beef)
      1 1/2 teaspoons anchovy paste
      1 1/2 tablespoons fresh lemon juice
      1 1/2 tablespoons Dijon-style mustard
      1 teaspoon Worcestershire sauce
      2 teaspoons capers, drained
      Salt, freshly ground pepper
      6 pieces flatbread (focaccia-style), split for buns, or English muffins
      Olive oil for brushing
      2 garlic cloves, peeled, halved
      Parmesan cheese, shaved into thin slices with a vegetable peeler
      Sliced tomatoes
      Romaine lettuce leaves, rib cut out
      Yield: 6 burgers

      Combine sirloin, anchovy paste, lemon juice, mustard, Worcestershire, capers, salt and pepper in a mixing bowl. (Anchovy paste provides enough saltiness for most people; omit extra salt.) Using a large mixing fork, blend ingredients into the ground beef. Shape mixture into 6 patties.
      Place burgers beneath broiler or on the cooking grate of a preheated gas grill (direct cooking; medium heat) or a charcoal grill (direct cooking over the coals). Turn burgers once halfway through cooking time, about 4 minutes per side or until no longer pink. Cut a burger open to test doneness.
      A few minutes before burgers are done, brush cut sides of flatbread or English muffins with olive oil and grill cut-sides-down until golden. Rub each half with cut sides of garlic, discarding garlic afterwards.
      To assemble burgers, place patties on bottom halves of bread and top with several shavings of Parmesan. Follow with tomato slices, romaine lettuce and the top buns. Recipe adapted from Weber.