House Caesar Salad Burgers!!!!!!!!! I have King's Red & White's pre-seasoned burgers, whole wheat buns, roasted garlic creamy sauce, fresh tomatoes, romaine, roasted red peppers, and fresh Parmesan - mmmmm!!! Along side, I made baked Parmesan steak fries and served my homemade tarragon vinegar pickle spears! It's going to be a killer meal...special thanks to my co-worker for sharing with me the perfect burger recipe and her daughter for obtaining it from a chef in California!!
House Caesar Salad Burgers - my version
4 lean ground chuck patties, the best you can find
2 roasted red peppers thinly sliced or red pepper relish
1 red onion thinly sliced, caramelized or grilled)
½ cup Parmesan shavings loosely packed
3-4 ripe organic Roma tomatoes sliced
Romaine thinly sliced or ripped into bite-size pieces
Roasted Garlic & Basil Caesar Sauce(separate recipe)
4 Brioche or Whole Wheat Buns or slices of sourdough bread cut ½ inch
Garlic-Basil Caesar Sauce
2-3 medium garlic cloves
3 Tbs olive oil
2 Tbs fresh basil finely sliced
1 tsp Dijon mustard
2 Tbs cream cheese, softened
1 tsp anchovy paste (optional)
1 Tbs fresh lemon juice
1 tsp Worcestershire sauce
2-3 Tbsp good quality mayonnaise
Kosher or Sea salt
Fresh ground pepper always!
Garlic-Basil Caesar Sauce: Heat olive oil in small sauté pan over medium-low heat. Add garlic & sauté until soft & brown. Remove garlic & reserve oil for brushing Buns or Crostini. Roughly chop garlic & puree with flat side of knife. Put in mixing bowl with basil, Dijon, cream cheese, anchovy paste, lemon juice, mayonnaise. Season with salt & pepper. Refrigerate.
Burgers: Heat grill or coals to medium-hot heat & lightly oil grill. Place burgers on grill, season with salt & fresh ground pepper. Grill burgers to medium or desired doneness, turning once halfway through grilling time.
Bread: Brush inside of bread with reserved garlic oil & grill cut side down on cooler side of grill until golden brown. Put romaine on bottom of bread, top generously with Parmesan shavings, tomato slices, roasted red peppers, red onions, and Caesar Sauce.
Parmesan Steak "Fries"
2 large russet potatoes (about 1 1/2 pounds total)
1 tablespoon canola oil
1/4 cup grated Parmesan (3/4-ounce)
Preheat the oven to 450 degrees F. Spray a baking sheet with cooking spray.
Cut each of the potatoes in half lengthwise. Rest each half on its flat side and cut each half lengthwise, straight down into 4 even slices. You will have 16 slices altogether. Cut the rounded edge off of the outermost slices so each slice can lay completely flat on either side. Put the potatoes into a medium bowl and toss with the oil.
Place the potatoes on a baking tray and bake for 20 minutes. Sprinkle the potatoes with cheese on their up-facing side and continue to bake for another 15 to 20 minutes, until they are crisp and golden brown. There is no need to turn them. Season with salt and serve immediately.
Original recipe from Ellie Krieger