Last week, Ian was drinking a beer and I a cesar when we both kind of thought, "Hmm, a hamburger would taste delicious if it were cooked like a cesar." So, yesterday, we trekked out to the grocery store and got everything we thought we would need for our new invention. I'll just list it out real quick, a lot of these ingredients will probably already be in your fridge or cupboard:
- bacon (thick cut)
- Clamato juice
- Worcestershire sauce
- Montreal Steak Spice
- 1 egg (plus one for onion rings if you are going to make those)
- celery salt
- soda crackers
- about a pound of ground beef (I think the package was like 0.5 kg or something)
- BBQ sauce (we used Kraft)
- 1 lime
- 1 celery stalk (finely chopped)
- 1 jalapeno (finely chopped)
- 1 sweet onion
- 1/2 cup flour (give or take)
- salt, pepper and season salt
- Monterey Jack jalapeno cheese (you can get slices)
- cheese buns!!!!!!!!!!!!!!!!!!!!
Once all was said and done, it was about two and a half hours (including eating!!) so, I recommend making these when there are two or more people to help and make less work. I will admit, Ian did the most work but it was still a team effort! Plus, I made us our cesars to drink and that's pretty important.
I will put the picture up now, so you can see how amazing they looked and then you'll actually want to try these out! We created them all on our own, no Pinterest required!! I will also mention before I forget, that one is enough. You won't be uncomfortably stuffed and you won't feel like you need another one either.
The first thing we started with was the bacon. We splurged (on calories!) and got thick cut bacon, which I recommend for this. If you are wondering how much to make - we had one slice on the skewer and one in our burgers.
1. Turn stove on to medium heat, add bacon to a frying pan
2. Pour in Clamato to cover the pan
3. Add a few drops each of tabasco and Worcestershire sauce
Eventually, the Clamato will sort of just evaporate (not really sure that's what scientifically happens but whatever).
4. Once the bacon was cooked, we left two on a little longer and cooked them a little longer with steak spice on them. These will be the skewer bacons.
5. Place these on a plate with paper towel to soak up some of the grease.
Next is the mayo! We were going to make chipotle mayo, cause who doesn't love that! But when I took the chipotle spice out of the cupboard, there was not nearly enough. Our next idea was Montreal Steak Spice mayo as sometimes we use this spice as a rimmer instead of celery salt (try it - it's delish!) There aren't any measurements for this, it sort of just goes with your own preference for how much mayo you want.
Montreal Steak Spice mayo
1. Scoop desired amount of mayonnaise into a bowl
2. Shake a good amount of spice into the mayo
4. Give a bit of a taste test - add more if necessary, you don't want it to be too strong
Alrighty, let's get into the good stuff: the burgs!
Ian and Laura's Cesar Burgers
1. Put the ground beef into a bowl big enough for mixing all ingredients (probably your usual burger mixing bowl lol)
2. Add the following:
- 1 tsp Worcestershire sauce
- 1 egg
- 3 dashes tabasco
- 2 tbsp Clamato
- 1 1/2 tsp celery salt
- 8-10 crushed soda crackers
- 1 finely chopped celery stalk
- 1 finely chopped jalapeno pepper
3. Knead the meat (LOL Anne, make Tom read that line to you) until all of the ingredients are mixed in nicely.
4. Form into patties. We made six (I think). I recommend making them pretty flat, ours were pretty chubby.
5. Cook on BBQ or stove top (that's what we did cause we thought we were gonna run out of propane in our little Coleman camping stove ahahah)
6. It is recommended that you cook beef to an internal temperature of 160F
7. When they were done, we put Ian's BBQ sauce invention on, which is the next instruction.
Cesar BBQ Sauce
1. Add the following into a mixing bowl:
- 1/2 cup ketchup
- 1/4 cup BBQ sauce
- 1 tbsp Clamato
- 1 dash Worcestershire
- 1 dash tabasco
- juice from 1/2 lime
- 1 tbsp vodka
Onion Rings (we are almost done, promise)
1. Slice sweet onion and pop out the rings. I sliced twice, cause we only needed a few onion rings.
2. In one bowl, mix one egg and about 1 tbsp of milk
3. In another bowl, mix about 1/2 cup of flour. Add season salt and pepper - just for some flavour.
4. In a frying pan (or I guess if you have a deep fryer, fire that up) and put in a good, unhealthy amount of canola oil (or whatever oil you want).
5. Take a raw onion, dip it into the egg mixture and then cover it in the flour mixture.
6. Add the onion to the hot oil, watch out for splashes.
7. Once it is brown and looks a little crispy, flip it over.
8. You can just keep adding more coated onions to the oil.
9. As the rings finish cooking, I put them on a plate with paper towel to absorb excess oil.
Here are some of the things we stabbed onto our skewers:
- lime wedge
- Montreal Steak Spice encrusted bacon
- hot pickled bean
- onion ring
Last instruction, I promise...
How to build your burger
1. Stab what you want onto your skewer stick. I recommend just leaving the onion ring to put right on top of the bun cause it's weird to try and stab it anyways.
2. Open bun
3. Spread steak spice mayo onto bottom bun
4. Add lettuce to bottom bun (if ya wanna)
5. Place your burg on top of the lettuce
6. Add cheese to your burg
7. Halve your bacon slice and put the pieces on next
8. Add onion rings
9. Add a tomato slice (if ya wanna)
10. TOP BUN!
11. Stab it with the skewer so it stays together!
We had a pretty fun time thinking of how to make these burgers and actually making them happen. They were absolutely delicious and I hope you try them out and share the recipe! But obviously you better not take credit, or else.
We drank cesars with these, and if you don't know how to make one of those, well, you are in luck cause you've got all the ingredients now:
1. Rim glass with steak spice or celery salt
2. Add ice to glass (we like to put the glasses in the freezer to frost them too)
3. Add splashes of Worcestershire, tabasco and lime juice
4. Add 1 oz of vodka (plain or lime flavoured works good too!!)
5. Top up with Clamato and a celery stalk!
Hope you all enjoy these burgs as much as Ian and I did!!!!!