Ingredients

For the pesto:

• 1 cup dark leafy romaine leaves, stemmed and coarsely chopped, packed , plus 4 leaves for topping
• 1 round teaspoon anchovy paste
• A generous handful of grated Romano cheese
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Juice of 1 lemon
• 1 large clove garlic, grated or pasted
• Coarse black pepper, to taste
• 3 tablespoons toasted pine nuts
• 1/4-1/3 cup extra virgin olive oil (EVOO), plus 2 tablespoons for cooking the burgers

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
• 2 large cloves garlic, 1 grated or pasted and 1 crushed
• 1/2 tablespoon ground coriander (half a palmful)
• 1/2 tablespoon ground poultry seasoning
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 stick butter
• 4 ciabatta or other crusty rolls, split and toasted
• 1 cup Romano cheese, shredded

Description

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