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.

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