By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
234 cal · 23 min
Beef Tartare Burger
Recipe GLPRbd0e6962bfa9e6
A sophisticated and flavorful raw beef burger combining tender ground sirloin with savory capers, aromatic garlic, and shallots, finished with fresh parsley and bold seasonings. This Mediterranean-inspired burger is grilled briefly for a rare finish and can be garnished with additional toppings like capers, anchovies, and fresh lemon.
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Ingredients
1 1/2 pounds fatty sirloin or chuck beef, cut into 1-inch cubes
1 shallot, peeled
1 medium garlic clove, peeled
1 tablespoon capers
2 anchovy fillets, optional
1/2 cup fresh parsley, chopped
1/2 teaspoon Tabasco sauce, or more to taste
2 teaspoons Worcestershire sauce
Salt and pepper, to taste
Directions
Preheat your grill to medium-high heat and position the grill rack approximately 4 inches from the heat source.
Place the beef cubes, shallot, garlic clove, capers, and anchovy fillets (if using) into a food processor. Pulse the mixture until the beef is coarsely ground—achieving a texture finer than chopped meat but not packed into a smooth paste.
Transfer the ground beef mixture to a bowl and add the chopped fresh parsley, Tabasco sauce, and Worcestershire sauce. Season with salt and pepper to your preference.
Mix the ingredients gently with a light hand, then taste the mixture and adjust the seasonings as needed.
Carefully shape the meat mixture into 4 or more patties, handling the meat as gently as possible to avoid compressing it and making the burgers tough.
Grill each burger approximately 3 minutes per side for a rare finish. For a more cooked burger, add an additional minute per side for each level of increased doneness desired. Be careful not to overcook, as these burgers are meant to remain very rare to rare in the center.
Transfer the burgers to a serving plate. Garnish with additional chopped capers, anchovy fillets, thinly sliced onion, fresh parsley, and fresh lemon wedges if desired.
Comments
This raw beef dish demands high-quality ground beef (often $12–16 per pound) and capers and anchovies that may require a specialty stop or Harris Teeter's international aisle, pushing ingredient cost to $15–18 per serving for four. The stated 23 minutes ignores the critical food-safety step of grinding beef yourself or sourcing it fresh from a butcher counter the same day; plan 30–35 minutes if you're buying whole beef to grind at home. This is strictly a same-night dish with zero leftovers, and the raw-meat handling requires confidence and careful technique rather than the casual prep the time suggests. It suits diners comfortable with tartare and comfortable taking a second stop, but it is not a weeknight fridge-staple play.
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