1 jalapeño or serrano pepper, seeds removed and finely chopped
1 1/2 teaspoon coarsely chopped cilantro
2 cloves garlic, finely chopped
Juice of one half lime
Salt and pepper, to taste
For the side caesar dressing:
3 1/2 tablespoons red wine vinegar
3 cloves of garlic
5 tablespoons grated Parmesan
2 egg yolks, plus 1 whole egg
1 tablespoons Dijon mustard
Juice of 1 lemon
8 anchovy fillets
Freshly ground black pepper
1-1/4 cups olive oil
Salt to taste
For the salad:
2 hearts of Romaine lettuce
1 small demi-baguette
8 thick slices double-smoked bacon
2 tablespoons maple syrup
Parmesan cheese shavings
Directions
Add everything to a large mixing bowl, minus the breadcrumbs and mix thoroughly with a paddle or hands. Put in blender and pulse for 15-20 seconds. Then, add bread crumbs and mix.
Let it firm up in the fridge for a couple hours and form patties with about 170 grams of mix.
In a large skillet fry off the patties to crisp the outside. Place on a baking tray and in a 325F oven to keep warm until serving.
Top the patties with guacamole on a brioche bun, and serve with caesar salad (recipe below).
For the guac:
Mash the avocadoes with a fork so there are whole pieces of avocado.
Gently fold in the other ingredients. Mix well.
Serve immediately.
For the salad:
Preheat oven to 350°F. To make dressing, blend all ingredients (except oil and salt) in a blender. When smooth, slowly add oil, and a little hot water. Season with just a little salt.
To make salad, roughly chop romaine into bite-size pieces.
Cut the baguette into larger cubes , drizzle with oil and toast under broiler. Place bacon on baking tray and bake until crisp
In a large bowl, toss Romaine with dressing and divide among four plates. Top each with slice of toasted baguette.
Toss bacon slices with a little maple syrup and divide evenly among the four plates.
Shave fresh Parmesan cheese over each and add a little more dressing, as needed.