Great site. The caesar dressing was an unexpected treat; wish my bride showed even a remote fondness for anchovies!

I read your salting article and found it fascinating, but I had arrived at your conclusion before I started, having been told or maybe read that the less you break up ground beef before shaping into patties, the better. Besides, if you want to mix in chopped green peppers and onions, call it meat loaf.

1 egg yolk, whisked with about 2 teaspoons of lemon juice, a tablespoon of mustard (dijon works), a couple of finely minced anchovies, a teaspoon of worcestershire, and about a quarter to half cup of grated parm. While whisking, slowly drizzle in a cup of olive oil (If it’s a very heavily=flavored extra virgin, you might want to cut it with some neutral oil like canola) until the dressing is thick and creamy. Adjust seasoning with salt, black pepper, lemon juice, and more cheese if you’d like. You can also adjust the consistency with a teaspoon or two of water.

Kenji

I did your NY strip -grind & cook -Tom loved them.
we kept them somewhat rarer then what you did in Hillman , Mi..we are looking for your cesar dressing recipe.

Regards
Joe

If you don’t have a grinder, you can do it in a food processor. Just work in small batches (like 1/2 a pound at a time), and keep the meat well-chilled. I put mine in the freezer until it starts to get a little hard. Pulse it in the food processor until it’s as fine as you’d like.