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.
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
1 lb asparagus
Meat from 1 snow crab cluster
3 burger buns
Make the bearnaise sauce while heating the grill to medium high.
Boil wine, vinegar, and shallots in a small saucepan until liquid is reduced to 2 tablespoons.
Strain through a fine-mesh sieve set into a medium bowl, pressing on and then discarding solids.
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.
Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely.
Remove from heat and whisk in lemon juice, and salt and pepper to taste.
Set aside to cool so it thickens slightly, whisking occasionally.
To make the burgers, salt, pepper, and add a few dashes of Worcestershire to the meat and form 3 burgers.
Trim woody ends from the bunch of asparagus and toss with a drizzle of olive oil, salt, and pepper.
Transfer asparagus and burgers to the grill, cooking burgers 4-5 minutes on each side and the asparagus for ~10 minutes, rotating halfway through.
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.
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.
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.
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.
Frito Pie Burgers
The Texas specialty on a burger topped with Fritos, chili, and cheddar.
1/3-lb ground beef patties, seasoned and cooked to your preference
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.
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.