Caesar Salad Beef Burgers on Garlic Crostini Recipe #379116
From the Cattlemen's Beef Board and National Cattlemen's Beef Association, these burgers are a little different and sound good. "Enjoy burgers a great new way - on thick slices of sourdough bread with classic salad fixings. Created by Jason Boulanger of Vermont for the 1999 National Beef Cook-Off."
by lazyme
25 min | 10 min prep
SERVES 4
- 1 1/2 lbs ground chuck
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 romaine lettuce leaves
- 1/4 cup parmesan cheese, freshly shaved
- romaine lettuce leaf (for platter) (optional)
Garlic Crostini
- 8 slices sourdough bread (about 4 x 3 x 1/2-inch)
- extra virgin olive oil
- 2 large garlic cloves, cut lengthwise into quarters
- Combine ground beef, minced garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl, mixing lightly but thoroughly.
- Lightly shape into four 3/4-inch thick patties, shaping to fit the bread slices.
- Place patties on grid over medium, ash-covered coals.
- Grill, uncovered, 13 to 15 minutes to medium (160 degrees F) doneness, until not pink in center and juices show no pink color, turning occasionally.
- Season with salt and pepper, as desired.
- Meanwhile brush both sides of bread slices lightly with oil.
- Place bread around outer edge of grid.
- Grill a few minutes until lightly toasted, turning once.
- Remove bread slices from grid. Rub both sides of each slice with a garlic quarter.
- Place one lettuce leaf on four of the bread slides; top each with a burger.
- Sprinkle evenly with cheese; cover with remaining bread slices.
- Cut burgers in half, if desired; arrange on lettuce-lined platter, if desired.
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5 stars