Tuesday, March 2, 2010
Delicious And Blissfully Messy Caesar Salad Burgers In Memory of The Split T in Oklahoma City
Still, all these many years later, I catch myself comparing each and every burger and order of fries to my childhood memories of those that The Spit T cranked out. The place was phenomenal for its time, I assure you. Otherwise, how could it possibly stick so prominently in my mind, above all others? I mean, I was eating those burgers well into my teenage years, so my memory surely can't be that bad, right? Right? Hello?
A couple of years ago, Mr. Snoots and I traveled to Oklahoma for my family reunion and I couldn't wait to take him there. Sadly, it was gone, which made my heart sink into the pit of my stomach. I wanted one of their Caesar Burgers so badly that I could actually remember the taste of it. It made me produce buckets of drool, but don't dwell on that image, okay?
Then one day, Voila! Eureka! At long last it dawned on me that I could at least make the burgers for us at home, even if I couldn't duplicate their french fries. However, no matter how good the Caesar dressing is, it just doesn't compare. I challenge all of you to make this burger perfect. Frankly, I didn't want to use ground veal but Mr. Snoots insisted so I eventually caved in. As an Ultimate Challenge, I present to you:
Caesar Salad (Veal) Burgers:
The Caesar Recipe:
1/4 cup Parmesan cheese, shaved
3 squiggles (about an inch long each) anchovy paste, or to taste
2 egg yolks, coddled and slightly beaten
1/4 teaspoon sea salt, freshly ground
1/4 teaspoon peppercorns, freshly ground
juice from 1 large lemon that is juicy (depending on the size, so adjust to taste)
1/2 cup extra virgin olive oil
8 big fat cloves of garlic, or to taste, pulverized (we love garlic!)
homemade croutons (hubby makes his own but I can surely do without them on my burger, thank you!)
Since Mr. Snooty makes the Caesar in this household (his mom's recipe), then you must realize that he has improved this recipe many times over the last 30 years. This is as good as it gets.
1. Apply the anchovy paste directly to the sides of the bowl and add the torn pieces of Romaine lettuce.
3. Top the grilled burgers with desired amount of Caesar salad and serve. I usually toast the buttered buns in the oven so that they are ready when the burgers come off the fire but you can also do them on the grill. I don't usually add cheese but it certainly doesn't detract from the overall deliciousness of the burger and it's really a complete meal, although you could add freshly made french fries for the bigger appetites.