Beef

Burgers, Oscar-Style

by Shawnda on August 22, 2012

in Asparagus,Beef,Burgers & Sliders,On the grill,Sandwich, Wraps, & Quesadillas,Seafood

Burgers Oscar-Style

If you’ve been around here a while, you know that we love our fancy burgers. And if you’ve been around here a really long time, you know that we love our fancy steaks.

Our favorite “fancy dinner” is Filet Oscar: beef tenderloin topped with crab, asparagus tips, and Bearnaise sauce.

“Amazing” sells it short. “Pricey” keeps it off the menu.

So rather than blow the grocery budget on filets and King Crab legs, we took a more economical approach. With a single on-sale snow crab cluster, a pound of ground beef, and a pound of asparagus, last week’s Fancy Burger Night got a surf & turf makeover with Burgers Oscar.

It’s a “plain” burger topped with juicy crab, grilled asparagus, and a generous scoop of Bearnaise sauce. “Over the top” sells it short. And the price won’t keep it off the menu.

Burgers, Oscar Style

Burger night gets a surf & turf make-over with Oscar-style burgers.

Ingredients

  • For the Bearnaise sauce:
  • 1/4 cup white wine vinegar
  • 1/4 cup dry white wine
  • 1/4 cup shallot or white onion, finely chopped
  • 3 eggs yolks
  • 1 stick butter, cut into 8 pieces
  • Juice of 1/2 lemon
  • For the burger:
  • 1 lb lean ground beef
  • Salt
  • Pepper
  • Worcestershire sauce
  • To assemble:
  • 1 lb asparagus
  • Olive oil
  • Salt
  • Pepper
  • Meat from 1 snow crab cluster
  • 3 burger buns

Instructions

  1. Make the bearnaise sauce while heating the grill to medium high.
  2. Boil wine, vinegar, and shallots in a small saucepan until liquid is reduced to 2 tablespoons.
  3. Strain through a fine-mesh sieve set into a medium bowl, pressing on and then discarding solids.
  4. Whisk the yolks into the vinegar mixture, and then set bowl over a double boiler and cook until hot, whisking constantly until yolks have thickened slightly.
  5. Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely.
  6. Remove from heat and whisk in lemon juice, and salt and pepper to taste.
  7. Set aside to cool so it thickens slightly, whisking occasionally.
  8. To make the burgers, salt, pepper, and add a few dashes of Worcestershire to the meat and form 3 burgers.
  9. Trim woody ends from the bunch of asparagus and toss with a drizzle of olive oil, salt, and pepper.
  10. Transfer asparagus and burgers to the grill, cooking burgers 4-5 minutes on each side and the asparagus for ~10 minutes, rotating halfway through.
  11. To assemble the burgers, top each bottom bun with a burger, trimmed tips of the asparagus (eat the rest on the side), 1/3 of the crab, and a generous scoop of Bearnaise.

Notes

Yields: 3 servings

Source: Confections of a Foodie Bride, sauce adapted from Gourmet

Estimated time: 30 minutes

{ 16 comments }

Stuffed Hatch Chile Cheeseburger

What’s better than a cheeseburger and a cold beer after spending a long, hot summer day prepping the backyard for our fall vegetable garden? A stuffed cheeseburger on homemade buns, doused in queso and two beers.

Stuffed Hatch Chile Cheeseburger

Last summer’s stuffed bacon cheeseburger has lent itself to several different creations and now we can add a Hatch Chile Cheeseburger to that list. It’s simply a plain burger, turned inside-out cheeseburger: it’s stuffed with Monterrey Jack and chopped hatch chiles, grilled, and then served topped with avocado and with a hefty scoop of Hatch chile con queso.

It’s a borderline “fork and knife” burger. Just make sure you have plenty of tortilla chips on hand to take care of the drips.

Getting the stuffing into the burger is easy – for step-by-step photos, just click here!

Stuffed Hatch Chile Cheeseburger

An inside-out cheeseburgers stuffed with hatch chiles and Monterrey Jack cheese.

Ingredients

  • 1 lb lean ground beef
  • Salt
  • Pepper
  • Worcestershire
  • 1 hatch chile, hatch chiles, roasted, seeded, and chopped (directions here)
  • 6 Tbsp grated Monterrey Jack cheese
  • Burger buns
  • Sliced avocado
  • 1/2 cup Hatch chile con queso

Instructions

  1. Heat grill to medium-high heat.
  2. Season ground beef with a pinch of salt, black pepper, and a few dashes of Worcestershire.
  3. Divide ground beef into 3 equal portions and divide each portion in half.
  4. Form each ball of ground beef into a patty.
  5. Top 3 of the patties with 2 Tbsp cheese, 1/3 of the chiles, and then a second patty. (For step by step photos on how to stuff a cheeseburger, click here.)
  6. Pinch the patties around the edges to seal well and lightly press into a uniform burger patty.
  7. Cook on the grill 4-5 minutes each side, until cooked to desired doneness.
  8. Assemble on buns and top with sliced avocado and a scoop of queso.

Notes

Yields: 3 servings

Adapted from Stuffed Bacon Cheeseburgers

Estimated time: 20 minutes

{ 18 comments }

Jalapeno Cheddar Hamburger Buns

Aside from the Alamo, the Lone Star, and some binge-watching of Friday Night Lights, there might be nothing in this world that’s more Texas than a Frito Pie Hamburger on a Jalapeno Cheddar or a Shiner Bock bun.

And being from Texas, I can make such a claim :)

We spied the Frito Pie Burger on a “fancy” burger menu on a trip to Austin once – completely genius. We usually have Frito Pie Burgers the night after having Frito Pie. It’s the perfect way to use up that little bit of leftover chili we always seem to have. You know the dilemma – it’s too much to throw away but not enough to make another bowl.

Since the burger buns keep so well in the freezer, I always just grate a little extra cheese and slice an extra jalapeno so that burger night only involves grilling the burgers – which is only slightly more work than actually having Frito Pie.

Jalapeno Cheddar Hamburger Buns

Frito Pie Burgers

The Texas specialty on a burger topped with Fritos, chili, and cheddar.

Ingredients

  • 1/3-lb ground beef patties, seasoned and cooked to your preference
  • Burger buns (Jalapeno Cheddar Buns or Shiner Bock bun are solid choices)
  • Fresh jalapeno slices
  • Fritos (Original, not Scoops)
  • Chopped white onion
  • Chili
  • Grated cheddar

Instructions

  1. Heat the chili to very hot.
  2. Place the burger on the bottom bun and then layer the toppings: Fresh jalapeno slices, a small handful of Fritos, a pinch of chopped white onion, a large spoonful of chili, and a large handful of grated cheddar.
  3. Serve immediately. Possibly with a fork.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 20 minutes

{ 17 comments }

Pimento Cheese Burger

Let’s save us all some time and back up a sec: Hi. I’m Shawnda. And I name my hamburgers.

And this one I call The Southern. I could think of no name more perfect for a burger topped with melty pimento cheese and a fried green tomato.

Except for maybe “Pimento Cheeseburger with Fried Green Tomatoes.”

It is definitely looks like one of the more indulgent ways to consume a burger but it’s really not as terrible as it sounds. We keep the breading very thin and light on the tomatoes and fry in the smallest amount of oil possible – just enough to keep the tomatoes from sticking to the pan. An oil mister and a non-stick pan are your best friends!

And the pimento cheese is… well that’s cheese, more cheese, and mayo. At least the tomatoes aren’t terrible :)

The Southern Burger

Juicy grilled burgers topped with two southern favorites: pimento cheese and fried green tomatoes.

Ingredients

  • For the burgers
  • 4 burger buns
  • 4 ground beef patties (~1/3 lb each)
  • Worcestershire
  • Salt
  • Pepper
  • 1/2 cup Pimento cheese
  • Lettuce
  • For the fried green tomatoes:
  • 2-3 green tomatoes, sliced ~1/3-inch thick
  • 2 Tbsp flour
  • 2 Tbsp cornmeal
  • Salt
  • Pepper
  • Olive or vegetable oil, for frying (mister recommended)

Instructions

  1. Heat your grill to high.
  2. To make the tomatoes, heat a non stick pan sprayed with oil over medium high heat.
  3. Add flour, cornmeal, a pinch of salt and pepper to a ziptop bag and shake to mix well.
  4. Add tomato slices and shake to coat.
  5. Fry tomato slices in batches until golden brown on each side. (Add additional oil between batches.)
  6. Remove to a paper towel-lined plate until ready to assemble burgers.
  7. Each side of the hamburger patties should get a dash of Worcestershire and a pinch of salt and pepper.
  8. Cook the patties to desired doneness.
  9. Before removing them from the grill, top each with ~2 Tbsp of pimento cheese and let cook 1 minute more to melt the cheese.
  10. To assemble the burger, top the bottom bun with the cooked burger, fried green tomato slices, lettuce, and any condiments of choice.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

{ 21 comments }