Friday, 12 August 2016

Oscar Style Burgers

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
  1. Prepare the patties and put aside until after the béarnaise sauce is started (the grill should already be heating).
  2. Bring the wine, vinegar, and shallots in a small saucepan until reduced to 2 tablespoons.
  3. 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.
  4. 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.
  5. Start whisking in the butter one piece at a time, adding a new piece before the previous one has completely melted.
  6. Remove the bowl from the heat and whisk in the lemon juice.  Add salt and pepper to taste.
  7. Allow the (now) sauce to cool slightly, whisking constantly.
  8. Start the burger patties at about Step 3.  They should be done by the time the sauce is finished cooking.
  9. While the sauce is cooling in Step 7, put the asparagus on the grill and cook until desired tenderness.
  10. 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.
Source:  The Brewer and the Baker

No comments:

Post a Comment