Caesar Salad Flank Steak Burgers on Garlic Sourdough Crostini

Caesar Salad Flank Steak Burgers on Garlic Sourdough Crostini

This recipe for Caesar Salad Flank Steak Burgers on Garlic Sourdough Crostini is for the current Burger Club Challenge and was chosen by my lovely guest host, Kim of Stirring the Pot. I am thrilled with her choice! It has my name written all over it. I have a professed love for Caesar Salad…

That love was passed down to me from my Dad. Along with the love of a good burger. The best of both worlds collide here. My Mom even joined in the taste-testing for this one.

The burger itself is well-seasoned with spices, shallots, parsley and red wine or beef broth. It is served on grilled sourdough bread brushed with olive oil and rubbed with garlic. The burger gets sandwiched with Caesar salad on the bottom and Parmesan Cheese on top. The Caesar dressing is one of the best I’ve ever tasted. The recipe calls for mashing the garlic and anchovies by hand but I had a hard time getting my garlic to mash and used my food processor. If the thought of anchovies puts you off make it without – substitute Worcestershire Sauce in it’s place.

We all loved the burger! Except for one component, that being the crostini. It’s not that we hated the crostini. We would of preferred a softer bread. Next time, and there will be a next time, I am going to make them on rolls – grilled on just the flat side so the tops stay soft. And my other thought was on Texas Garlic toast…These would also be good sans the bread totally and served on top of a meal-sized Caesar Salad. In that case I would double the dressing and greens used and make croutons with the sourdough.

I’m rating it 3.5 stars! Exceptionally delicious!

Caesar Salad Flank Steak Burgers on Garlic Sourdough Crostini

Caesar Salad Flank Steak Burgers with Garlic Crostini
(adapted from Build a Better Burger via Stirring the Pot)

-Makes 4 large meal-sized burgers.
-Estimated Time: 30-40 minutes

2 tablespoons olive oil
1 tablespoon extra virgin olive oil
1-1/2 teaspoons red wine vinegar
3/4 teaspoon balsamic vinegar
1/8 teaspoon kosher salt
2 flat anchovy fillets packed in oil, drained and chopped or 1/2 to 1 teaspoon Worcestershire sauce
2 garlic cloves, chopped
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon chopped fresh flat-leaf parsley
1-1/2 pounds ground flank steak
1/2 cup chopped fresh flat-leaf parsley
2 shallots, minced
3 garlic cloves, minced
3 tablespoons Zinfandel (feel free to use any red wine or even beef broth)
1 teaspoon kosher salt
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon freshly ground black pepper
Olive oil, for brushing the grill rack
Garlic Crostini:
8 (1/2 inch-thick) sourdough bread slices
Extra virgin olive oil, for brushing on the bread
4 garlic cloves, peeled and halved
You will also need:
1-1/2 cups washed, dried, and shredded romaine lettuce
Shredded, freshly grated or shaved Parmesan cheese to taste

1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.

2. To make the dressing, combine the olive oils, vinegars, and salt in a small jar with a lid and shake until well blended. Mash the anchovy fillets and garlic together on a cutting board until they form a paste; transfer to a bowl. Add the oil and vinegar mixture, lemon juice, and parsley and whisk until smooth. Set aside. (I used a food processor for this step.)

3. To make the patties, combine the steak, parsley, shallots, garlic, Zinfandel, salt, lemon pepper seasoning, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the bread slices.

4. When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference 5-7 minutes on each side for medium. During the last few minutes of cooking, to make the crostini, brush the bread slices to taste with olive oil on both sides. Place the bread slices on the outer edges of the rack, turning once to toast lightly. Remove and rub each side of the toast with 1/2 garlic clove.

5. To assemble the burgers, combine the lettuce and the dressing in a large bowl and toss lightly. On 4 of the bread slices, place an equal portion of the salad, a patty and a generous sprinkling of Parmesan cheese. Top with the remaining slices and serve.

Variations: (not for the Burger Club Raters)
-Serve on grilled buns rubbed with garlic or Texas Garlic Toast.
-Serve without the bread on meal-sized Caesar Salads. Double the dressing and romaine. Make croutons with the sourdough.

Print Recipe

Caesar Salad Flank Steak Burgers on Garlic Sourdough Crostini

Thank-you Kim for picking one of the best Gourmet Burgers I have ever tasted! And for hosting!

If you would like to join us in this round please visit Kim of Stirring the Pot for all of the details.

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