Mozzarella and marinara burgers with seared Caesar salad

• Cut a small corner from your protein packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. 

In a medium bowl, combine your protein and the garlic-herb blend. Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into two [four] 1-inch-thick patties.

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the patties and cook, turning once, until lightly browned but not yet cooked through, about 2 minutes per side. Reduce the heat to medium and continue cooking without turning until the patties are almost cooked through, 4 to 6 minutes for beef, beef-pork blend, sausage, or plant-based Impossible Burger and 6 to 8 minutes for chicken or turkey. 

Spoon half the marinara over the patties, top with the Italian cheese blend, cover, and cook until the marinara is heated through, the cheese is melted, and the patties are cooked through, 1 to 2 minutes. Remove from the heat. Save the remaining marinara for another use.

In a dry large frying pan over medium-high heat, place the buns, cut sides up. Drizzle lightly with 1 to 2 teaspoons oil and season with salt and pepper. Cook, turning once, until lightly toasted, 1 to 2 minutes per side. Transfer to a plate. Do not clean the pan. Alternatively, toast the buns in a toaster oven.

• Trim the root end from the romaine heart; cut the romaine in half lengthwise.

In the same pan used for the buns, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Working in batches if needed, place the romaine, cut sides down, and cook without turning until lightly browned on some outside leaves, 2 to 4 minutes. Add more oil between batches if needed. Remove from the heat and season with salt and pepper. 

Transfer the romaine halves to individual plates and spoon on as much Caesar dressing as you like. Place a bun bottom on each plate, top with a burger, spoon on any remaining marinara from the pan if desired, and close with the bun tops. Serve any remaining dressing on the side.