There are burgers. Then there are BURGERS.
This is one of those occasions. I don't really want to spoil it for you - so read on
First - of course, the bun and burger patty. Followed by a few spears of grilled asparagus.
Followed by a whole lotta lobster. This is about half a lobster.
And then the whole works is topped with a homemade béarnaise sauce.
Don't be shy. Put it on there.
Oh gosh. Oh glorious butter sauce.
And get ready to crush it.
Be prepared. This UBER-fancy burger is monstrously high on the messy scale. You're going to want to make sure you have a ton of paper towels - you read that right, paper towels, napkins are simply not going to cut it. And if you happen to have a couple of those little moist towelette packets laying around, I encourage you to have those on hand too.
So incredible and rich I could barely stand it. The sauce so creamy and dreamy it was completely heavenly.
Of COURSE I ate two. How could I not?
If you happen to have some lobster kicking around and need something to do with it (although how often does THAT happen) that knocks your socks off, I definitely recommend doing this.
I love lobster.
Oscar Style Burgers
1 batch hamburger patties
1 batch hamburger buns
2, 1 1/2 pound lobsters
1 pound fresh asparagus
1/4 cup white wine vinegar
1/4 cup dry white wine
1/4 cup shallot (or white onion), finely chopped
3 egg yolks
1 stick butter, cut into 8 pieces
Juice of 1/2 lemon
Salt and pepper
- Prepare the patties and put aside until after the béarnaise sauce is started (the grill should already be heating).
- Bring the wine, vinegar, and shallots in a small saucepan until reduced to 2 tablespoons.
- Strain the reduced liquid into a heat-proof bowl through a fine mesh strainer pressing on the onions to get out all the liquid. Discard the remaining solids.
- Whisk the egg yolks into the reduced wine mixture. Set the bowl over a pot to create a double-boiler (over simmering liquid) and cook until hot. Whisk constantly until the yolk/wine mixture has thickened slightly.
- Start whisking in the butter one piece at a time, adding a new piece before the previous one has completely melted.
- Remove the bowl from the heat and whisk in the lemon juice. Add salt and pepper to taste.
- Allow the (now) sauce to cool slightly, whisking constantly.
- Start the burger patties at about Step 3. They should be done by the time the sauce is finished cooking.
- While the sauce is cooling in Step 7, put the asparagus on the grill and cook until desired tenderness.
- To assemble: Bottom bun, burger patty, a few pieces of grilled asparagus, lobster meat (I used about half the lobster meat from one lobster), top with desired amount of béarnaise sauce, and the top bun.