Caesar’s Treasure Burger on Garlic French Bread

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


(Ingredients that appear more than once are noted with *)
Garlic French Bread
1) 1 ½ loaves of freshly baked french bread (not the flat baguette style)
2) 1 stick of softened butter
3) 1/2 cup Colavita Extra Virgin Olive Oil
4) 2 teaspoons coarse-ground garlic salt with parsley
Aluminum foil for wrapping bread
Caesar Salad Topping
5) 8 large romaine lettuce leaves,
* 2 tablespoons of Colavita Extra Virgin Olive Oil
6) 1 teaspoon Grey Poupon Dijon Mustard
7) 8 tablespoons prepared Caesar salad dressing
8) 1/2 cup freshly grated parmesan cheese
9) 1 cup fresh parsley tops, washed and stems removed, roughly chopped
10) 1 purple shallot, ends and outer covering removed, roughly chopped
11) 3 oil-packed anchovy filets, drained
12) 2 tablespoons Worcestershire sauce
13) 2 tablespoons dried Italian seasoning
* 2 teaspoons coarse ground garlic salt with parsley
14) ½ lb. ground lamb
15) 1 ½ lbs. ground chuck 80% lean/20% fat
16) ½ cup pine nuts, lightly toasted
* ½ cup freshly grated parmesan cheese
* Cooking oil for the grill (not counted as an ingredient)
* Three tablespoons Worcestershire mixture to brush on burger patties while cooking on the grill
* Extra parmesan cheese (approx 6 teaspoons) to sprinkle on burger patties after cooking



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high heat. To make the Garlic French Bread, cut the ends off French bread loaves and cut in half lengthwise. Cut into 6 crosswise sandwich sections. Open the sandwiches, scooping out approximately ½ inch of interior bread from each top and bottom section, making a hollow inside each section. (Reserve the bread crumbs for a different recipe if desired). Combine butter, olive oil and garlic salt in a bowl. Spread the interiors of all bread tops and bottoms generously with the butter, olive oil and garlic salt mixture. Wrap each top and bottom together tightly in aluminum foil and refrigerate until ready to use. Remove from refrigerator 30 minutes before use and bring to room temperature. To make the Caesar Salad Topping, clean and slice romaine lettuce leaves lengthwise and refrigerate in a salad bowl, covered, until ready for use. In a separate bowl, whisk olive oil, Dijon mustard, Caesar salad dressing and parmesan cheese in a bowl and refrigerate until ready for use. To make the Caesar’s Treasure Burgers, combine parsley tops, shallot, anchovies, Worcestershire, Italian seasoning, and coarse-ground garlic salt in food processor until finely chopped. Put mixture into a large bowl. Add lamb, ground chuck, pine nuts and parmesan cheese. Mix all ingredients gently until blended, avoiding over-mixing. Divide meat mixture evenly and form into 6 patties, using care to loosely pack the patties. Brush grill rack with cooking oil. Place patties on preheated, medium-heat grill and lightly brush tops of patties with Worcestershire mixture. Cook for 4 minutes, covered, then turn patties over and brush again with Worcestershire. Cook 5-6 minutes longer or until done to medium. Remove patties from grill and cover to keep warm during assembly. During the first minute of grilling the patties, put foil-wrapped packages of garlic bread around the outer edges of grill rack. Turn over after 4 minutes. Remove foil packages from grill when patties are removed. Remove romaine lettuce and Caesar dressing mixture from refrigerator and combine. To assemble each burger, place a patty on bread bottom. Sprinkle patty top with grated parmesan cheese. Generously dress burger with Caesar salad over the top and sides of the burger. Add the sandwich top. Makes 6 burgers.