Recipe: Caesar Salad and Flank Steak Burgers with Garlic Crostini

CAESAR SALAD AND FLANK STEAK BURGERS WITH GARLIC CROSTINI

FOR THE DRESSING:
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
2 garlic cloves, chopped
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon chopped fresh flat-leaf parsley

FOR THE BEEF PATTIES:
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
1 teaspoon kosher salt
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon freshly ground black pepper
Olive oil, for brushing on the grill rack

FOR THE 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
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 BEEF 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 to 7 minutes on each side for medium. During the last few minutes of cooking, make the crostini.

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.

Winner: Jason Boulanger; Williston, Vermont
Prize: First Prize, 1998
Chef Starr's Wine Pairing: Sauvignon Blanc

Makes 4 burgers
Source: Build A Better Burger by James McNair