Caesar burgers

The Complete Best of Bridge Cookbook, Volume 3 (Robert Rose), 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.

1 ½ lbs (680 g) lean ground beef
¼ cup (45 g) freshly grated Parmesan cheese, divided
2 tbsp (30 mL) fresh lemon juice
1 tbsp (15 mL) anchovy paste
1 tbsp (15 mL) Worcestershire sauce
1 large egg, beaten
¼ tsp (1 mL) freshly ground pepper
2 tsp (10 mL) 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 4 patties about ¾-in. (1.9-cm) thick.

In a cup, combine the oil and garlic, and brush mixture over cut side of buns. (These two mixtures may be done several hours in advance, and 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.


Serves 4
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