Wondering what we did with those buns? Well, besides eat them with jam, we did make hamburgers… no Caesar’s Burgers! These tasty burgers come from my cookbook “A Taste of Canada” and highlight the flavours of a Caesar Salad in a Hamburger. (Truthfully, I have no idea what that has to do with Canada…)
Caesar’s Burgers (adapted from “A Taste of Canada”
- 1 lb ground beef (10-15% fat is okay)
- 1/8 cup Parmesan cheese (NOT processed…)
- 2 tbsp Worchester sauce
- 1 egg
- 2 tbsp Italian bread crumbs
- 2 tbsp Caesar dressing
- 2 tsp oregano
- 2 cloves of garlic, minced
Combine all ingredients in a large bowl. (You might want to add more liquid / bread crumbs to achieve the consistency you desire.) Using your hands, form into 4 patties. Grill for 5-10 minutes. Meanwhile, cut open your Kaiser buns, brush each side with olive oil and sprinkle with garlic salt. Broil until toasted. Remove the buns from the oven, layer with lettuce, meat, and some more Parmesan cheese. ENJOY!
When the husband and I first got married, back when we were both in school and working, back when popcorn was often served for dinner, he would suggest hamburgers. I like hamburgers. I don’t have any problems with hamburgers for dinner – except that we didn’t have any buns. To my husband, that wasn’t an obstacle at all, after all, we had bread. I stuck my nose up at the idea of eating a hamburger on bread and refused to go forth. He didn’t know it then, but he was lucky to get me to eat a hamburger on those cheap, flat, store-bought buns that show up at all barbecues ever. I hate it when the bun (or bread for that matter) disintegrates under your fingertips and you are left with a plate of soggy dough, dripping condiments and a lonely patty.
This week, I found the perfect Kaiser Bun recipe – now we can have hamburgers all the time! It’s easy too!
Kaiser Buns (adapted from Tasteofhome.com)
Makes: 8 Rolls
- 1 pkg dry active yeast (buy yeast in bulk, it is a 100% cheaper. 1 pkg is 2 1/2 tsp)
- 1 cup warm water, divided
- 2 tbsp sugar, divided
- 1/4 cup canola oil
- 1 tsp salt
- 3-3 1/2 cups all-purpose flour
- 1 egg white
- 2 tsp cold water
- corn meal
Dissolve yeast in 1/4 warm water. Add 1/2 tbsp sugar. Let sit for 5 min. Add the oil, salt, remaining water, and sugar to the bowl. Add two cups flour. Beat until smooth. Stir in remaining flour to form a soft dough. Turn unto a floured surface. Knead 6-8 min, until smooth. Place in a clean, greased bowl. Turn the dough once to grease both sides. Cover. Let sit in a warm place to rise for an hour. Punch dough down. Turn unto a floured surface. Divide dough into 8 portions. Shape into balls. Place 2″ apart on a greased baking sheet. Cover and let rise again for 30 min. Preheat the oven to 400F. Beat the egg white and cold water. Brush the egg mixture on top of the buns. Sprinkle with corn meal. Using scissors, cut a 1/4″ deep cross in the top of each bun. Bake for 15-12 min. Cool on wire racks.
Summertime is a time for Barbecue. Hamburgers are simple and great Barbecue. My Dad makes his own patties. He always has. I never had before, but how hard can it be, really?
It turns out, it’s not that hard at all. Dad’s hamburgers consists of lean ground beef, chopped onions and garlic. I decided to make mine a little bit more complex, which I probably shouldn’t have done because it could have turned out terribly wrong. Lucky for me, it didn’t. I read somewhere that you can put whatever you want in homemade hamburgers – so that’s just what I did.
Sarah’s Hamburgers (they are a little bit spicy)
– 1lbs (85/15%) ground beef – I always buy the leanest ground beef I can find, but it turns out that when you grill hamburgers, they need a little fat.
– 1 egg
– 1/4 cup Italian style bread crumbs
– 1/2 an onion, chopped
– 1 tbsp Worcester Sauce
– 1 tbsp Barbecue Sauce
– 1 tbsp garlic salt
– 1 tbsp seasoning salt
– 1 tsp red chili flakes
– dash of Tabasco sauce
Combine all ingredients in a medium bowl. Form into patties (makes 2). Try to spread the patties out as much as you can to minimize shrinking. Fire up the barbecue and cook 10 minutes or so, until they are no longer pink in the middle.
I didn’t have a chance to snap a picture of the completed burgers because we ate them so fast…