Caesar salad flavours help beef up burgers
Old favourite in new cookbook by The Ladies of the Best of Bridge
Try adding the flavours of caesar salad to your next hamburger — that’s a suggestion from The Ladies of the Best of Bridge, in their new cookbook of old favourites. The Complete Best of Bridge Cookbook, Volume 3 (Robert Rose, $29.95), is a collection of 350 recipes, each with the usual easygoing slant of these veteran cooks from Calgary. Cheese, lemon juice, anchovy paste and Worcestershire sauce pep up the ground beef.
Caesar Burger
Serves 4
1½ pounds lean ground beef
¼ cup freshly grated Parmesan cheese, divided
2 tablespoons fresh lemon juice
1 tablespoon anchovy paste
1 tablespoon Worcestershire sauce
1 large egg, beaten ¼ teaspoon freshly ground pepper
2 teaspoons olive oil
1 clove garlic, minced
4 kaiser buns, halved Lettuce Tomato slices Sliced onions
In a bowl, combine the beef with half the cheese, the lemon juice, anchovy paste, Worcestershire sauce, egg and pepper. Shape into four patties about ¾-inch thick. In a cup, combine the oil and garlic and brush over cut side of buns. (These preparations may be done several hours in advance and the two mixtures covered and refrigerated.)
Broil or grill burgers to desired degree of doneness. Broil or grill buns until toasted. Sprinkle hot burgers with the remaining cheese. Top each burger with lettuce, a tomato slice and onion rings. Serve in heated buns.