Friday, May 28, 2010
Blogger Burger Club: Caesar Salad and Flank Steak Burgers with Garlic Crostini
Today is National Hamburger Day and with the holiday weekend coming up, it is a great time to cook up some tasty burgers! I was very happy when Reeni of Cinnamon Spice & Everything Nice asked me to host this month's Blogger Burger Club! I am always inspired by Reeni's tasty creations and was honored that she asked me. After careful consideration, I chose this Caesar Salad and Flank Steak Burger with Garlic Crostini. The recipe comes from a book I bought awhile back called Build a Better Burger and contains recipes from Sutter Home's annual burger contest. There are some stunning burger recipes in this book. However, it was this Caesar Salad and Flank Steak Burger with Garlic Crostini that stole my heart.
Imagine a thick, juicy, tender steak burger with a homemade Caesar salad, sitting atop a thick garlicky crostini, showered in Parmesan cheese. Heaven, pure heaven! This is definitely a fork and knife burger. Enjoy it alone. It needs no accompaniments, except maybe a glass of wine.
Caesar Salad with Flank Steak Burgers with Garlic Crostini
Adapted from Build a Better Burger (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 (I use 1/2 tsp. anchovy paste)
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
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.
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.
Notes: This was the first time I heard about ground flank steak. I live in a very small town, with limited grocery options and had no trouble getting the butcher to grind me some flank steak. It only took 5 minutes and I was in and out of there. The ground flank steak was extremely tender and if you can get it, I highly suggest it. However, ground beef would also work well in this recipe. You may also be tempted to use a store-bought Caesar dressing. I say don't do it! This homemade dressing was delicious and was nothing like the bottled stuff you see in the supermarket. The last thing I want to mention is in regard to 3 tablespoons of Zinfandel that go into the patties. I didn't have Zinfandel, but I had another red wine which worked just as well. If you don't drink wine or don't have any on hand, just use a beef stock. Either way, you will need this liquid to help bind the burger together.
Want to Join Along??
Burger Club Guidelines:
-Make the Caesar Salad and Flank Steak Burgers with Garlic Crostini, blog about it with your rating and other thoughts on it, link to me and let me know by e-mail firstname.lastname@example.org or by adding your link to the MckLinky below by midnight on June 20th.
The ratings are based on a four-star rating:
1 Star = Didn't like and wouldn't make again.
2 Stars = Liked but wouldn't make again.
3 Stars = Liked and will make again.
4 Stars = Loved! Will make often.
-I will average out the ratings to give it one singular rating and also include a round-up of your burger and ratings.
-Join in as often as you like.
I really enjoyed this burger and am giving it 3.5 stars! The steak burger was very tender and flavorful, the salad dressing on the romaine lettuce was very light and herbaceous, but it was the garlic crostini that pulled it all together. A special occasion burger that I will be sure to make again.
Also, I want to give a huge Thank You to Reeni for letting me host this month's burger!!
Happy National Hamburger Day!!