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.

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  • 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)

How to make this recipe

  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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