You’ll never think of hamburgers the same again! Rosemary flavored steak thinly sliced, lettuce tossed with homemade Caesar dressing, all between a crunchy broiled garlic bun.
- 1 lb steak roulade*
- 1 Tbsp olive oil
- 1 Tbsp rosemary chopped
- ¼ tsp garlic salt
- 1 egg yolk
- 2 Tbsp lemon juice
- 2 tsp GF Dijon mustard
- 1/3 cup olive oil
- ¼ cup Parmesan cheese grated (optional)
- 1 clove garlic minced
- 1 tsp GF Worcestershire sauce
- ½ tsp pepper
- Romaine lettuce chopped
- 4 GF hamburger buns
- 2 Tbsp butter margarine, or olive oil
- Garlic salt or powder
- 4 Tbsp Parmesan cheese optional
- For the steak, cut roulade slices into strips about 3 inches long by 1 inch wide. Toss with remaining ingredients, then fry in a hot skillet until fully cooked. Be sure not to crowd the skillet, you many need to do it in a few batches. If you cook too many at one time, excess moisture from the meat will start to ‘boil’ the meat, rather than sear it.
- For the dressing, you can use a blender or mix it by hand. In a blender, add yolk, lemon juice and mustard. Turn machine on and mix, and with the machine still running, slowly pour the oil in a very thin stream through the top. Once all the oil has been added and emulsified, pour into a dish and add whisk in remaining ingredients (except lettuce). Toss dressing with lettuce and set aside. To make the dressing by hand follow the same steps as above instead using a large bowl and a whisk. It may take a bit longer to thicken up, but it will get there!
- Brush the split buns with olive oil and sprinkle with a bit of garlic salt. Broil in oven until just starts to toast. If desired, add 1 Tbsp of cheese to one side of each bun, and continue broiling until cheese is melted, or toast is golden.
- Assemble burger with some steak slices, lettuce mixture, and enjoy!