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Seared Steak Tartare Burgers on Caesar Salad

It's the pungent flavorings—capers, horseradish, parsley and onion, which are typically stirred into steak tartare—that give these burgers their name.

slideshow More Terrific Salads

  • Servings: 4

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  • 1 tablespoon unsalted butter
  • 1/4 pound baguette, crust removed, bread cut into 1/2-inch dice (1 cup)
  • 1 large egg
  • 10 anchovy fillets
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 small garlic clove
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/4 red onion, coarsely chopped (1/4 cup)
  • 2 tablespoons capers, drained
  • 2 tablespoons coarsely chopped flat-leaf parsley
  • 1 tablespoon prepared horseradish
  • 3/4 teaspoon hot sauce
  • 1 pound ground lean top round or sirloin
  • 2 teaspoons canola oil
  • 1/2 pound romaine lettuce, torn into bite-size pieces (8 cups)


  1. Melt the butter in a large skillet. When the foam subsides, add the diced baguette in an even layer. Cook over moderate heat until browned on the bottom, about 3 minutes. Stir and cook until evenly browned and crisp, about 2 minutes longer. Transfer to a plate.
  2. Cook the egg in boiling water for 2 1/2 minutes; drain, then scoop the egg out of the shell into a blender. Add 6 of the anchovies, the lemon juice, vinegar, garlic, 1 teaspoon of mustard and 1 teaspoon of the Worcestershire sauce. Slowly add the olive oil and blend at medium-low speed until it is incorporated and the mixture is creamy. Pour the dressing into a small bowl and season with salt and pepper.
  3. In a food processor, finely chop the 4 remaining anchovies with the onion, capers, parsley and horseradish. Transfer to a large mixing bowl. Add the remaining 1 tablespoon of mustard, 2 teaspoons of Worcestershire sauce, the hot sauce and ground beef and mix well. Form the meat into 12 patties and season them with salt and pepper.
  4. Heat 1 teaspoon of the canola oil in a large, heavy skillet. Add 6 of the burgers and cook over high heat for about 1 minute on each side for rare, and about 30 seconds longer on each side for medium rare. Transfer to a plate. Repeat with the remaining 1 teaspoon of canola oil and 6 burgers.
  5. In a large bowl, combine the romaine lettuce with 1/2 cup of the dressing and the croutons and toss to coat. Mound the salad on plates and set 3 burgers on each salad. Drizzle the remaining dressing over the salads and serve.

Make Ahead

The dressing can be refrigerated for 2 days.

Contributed By Published June 2001

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