Caesar Salad Flank Steak Burgers with Garlic Crostini

I joined the Burger Club this month over at Cinnamon Spice and Everything Nice.  This month it was hosted by Kim of Stirring the Pot.  Both of these blogs are two of my favourites.  Go check them out when you have a moment, you'll find lots of great recipes!

For this month, Kim chose a caesar salad flank steak burger with garlic crostini.  As soon as I saw the title, I knew I wanted to make this, without even looking at the recipe.

This burger was a definite hit!  Joe and I both loved it.  The homemade caesar dressing is a must (Kim is right, don't buy bottled dressing, make the homemade!).  We both couldn't get over how juicy this burger was.  I liked this recipe because it was different.  Not that there's anything wrong with the usual burger with cheese and bacon and pickles and onion and ketchup etc. (actually one of my very favourite things to eat), but I think it's always fun and interesting to try a different version of an old favourite.

I followed this recipe except for a couple of changes.  I already had ground beef at home so used that instead of the flank steak.  I didn't have lemon pepper, but I had pepper and I had lemons so I grated some lemon zest into the burger mixture with a bit of extra pepper.  And for the bread, I used garlic texas toast instead of the sourdough as we like a softer bread.  And yes, I used the anchovies.  Joe actually loves anchovies (yes, he eats them on his pizza) and while I can't say I LOVE them, I don't mind them at all. 

We're supposed to rate this burger, and Joe and I both give this burger a 3.75 out of 4.

Great gourmet burger, I highly recommend it.  I will definitely be making this again.  Fantastic pick Kim, thank you!

Caesar Salad Flank Steak Burger with Garlic Crostini
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Dressing:

2 T olive oil
1 T extra-virgin olive oil
1 1/2 tsp. red wine vinegar
3/4 tsp. balsamic vinegar
1/8 tsp. kosher salt
2 flat anchovy fillets packed in oil, drained and chopped or 1/2 to 1 tsp. Worcestershire sauce
2 garlic cloves, chopped
2 tsp. freshly squeezed lemon juice
1/4 tsp. chopped fresh flat-leaf parsley

Patties:

1 1/2 lbs. ground flank steak
1/2 cup chopped fresh flat-leaf parsley
2 shallots, minced
3 garlic cloves, minced
3 T Zinfandel or any red wine or beef broth (I used merlot as that's what I had)
1 tsp. kosher salt
1/2 tsp. lemon pepper seasoning
1/2 tsp. 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

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

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. (A food processor can be used for this step).

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.

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.

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.

Serves 4
 

Source:  Adapted from Build a Better Burger via Stirring the Pot