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1
Melt the butter in a large skillet.
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2
When the foam subsides, add the diced baguette in an even layer.
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3
Cook over moderate heat until browned on the bottom, about 3 minutes.
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4
Stir and cook until evenly browned and crisp, about 2 minutes longer.
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5
Transfer to a plate.
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6
Cook the egg in boiling water for 2 1/2 minutes; drain, then scoop the egg out of the shell into a blender.
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7
Add 6 of the anchovies, the lemon juice, vinegar, garlic, 1 teaspoon of mustard and 1 teaspoon of the Worcestershire sauce.
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8
Slowly add the olive oil and blend at medium-low speed until it is incorporated and the mixture is creamy.
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9
Pour the dressing into a small bowl and season with salt and pepper.
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10
In a food processor, finely chop the 4 remaining anchovies with the onion, capers, parsley and horseradish.
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11
Transfer to a large mixing bowl.
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12
Add the remaining 1 tablespoon of mustard, 2 teaspoons of Worcestershire sauce, the hot sauce and ground beef and mix well.
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13
Form the meat into 12 patties and season them with salt and pepper.
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14
Heat 1 teaspoon of the canola oil in a large, heavy skillet.
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15
Add 6 of the burgers and cook over high heat for about 1 minute on each side for rare, and about 30 seconds longer on each side for medium rare.
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16
Transfer to a plate.
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17
Repeat with the remaining 1 teaspoon of canola oil and 6 burgers.
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18
In a large bowl, combine the romaine lettuce with 1/2 cup of the dressing and the croutons and toss to coat.
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19
Mound the salad on plates and set 3 burgers on each salad.
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20
Drizzle the remaining dressing over the salads and serve.
