2 Bunches thin asparagus (need at least 18 nice tips, 24 better)
2 Tablespoons fresh lemon juice, some zest (1/2 teaspoon) from this lemon too
1 Tablespoon extra virgin olive oil
1 Tablespoon balsamic vinegar (pick a good quality one)
5 Egg yolks
2 Sticks of butter (1 Cup)
3 Tablespoons finely chopped fresh tarragon (need at least 2 in sauce)
1 Bunch of watercress
1 Tablespoon finely chopped parsley
6 Tablespoons of garlic mayonnaise (or regular)
6 Brioche buns
Instructions
Patties:
1. Be gentle and carefully divide the fresh ground fillet into 6 equal portions
2. Don’t overwork while gently forming into 4 1/2 inch patties
3. Sprinkle 1 Tablespoon pepper equally over the patties and flip
4. Cover burgers and set aside at room temperature for 20-30 minutes prior to grilling
5. Just prior to putting on the grill sprinkle 1 Tablespoon of salt equally over the patties
Asparagus:
1. Wash and clip 24 (or 18) of the best tips (each about 4 1/2″ long)
2. Place the asparagus tips onto a vegetable grill pan
3. Drizzle the oil and balsamic over the asparagus just prior to grilling
4. Sprinkle about 1/2 teaspoon of salt and pepper and lemon zest over the asparagus
5. Once grill is prepared (see below) and is still on high heat place grill pan on grill
6. Cook for 2-3 minutes and remove, cover with foil to keep warm for later burger preparations.
7. Don’t overcook the asparagus and rotate 1/2 way through cooking
Bearnaise Sauce:
1. Prepare a bowl over a double boiler with 2″ of water in the pan at a slight boil
2. In a metal mixing bowl (larger than lower pan) whisk egg yolks as you add in portions of the butter (about 1 Tablespoon at a time). You may need to adjust water heat so the butter is melting as it’s added and the sauce begins to thicken
3. Continue whisking in the butter until all the butter is in the sauce
4. Whisk until thick and creamy where the sauce will begin to cling to the whisk
5. Add remaining 1/2 teaspoon salt, 1/2 teaspoon pepper, lemon juice and
2 Tablespoons of tarragon (all to taste).
6. Best to make this while the burgers are cooking to have ready for final plating
Cooking & Assembly:
1. Turn gas grill onto high for 5+ minutes
2. Adjust grill to medium and wipe with olive oil
3. Place 6 burgers (salt side down) on the grill and cook for 4-5 minutes
4. Flip burgers and cook for an additional 4-5 minutes
5. Turn off grill and cover to rest these fillet burgers
6. Check doneness with a thermometer looking for 145-150 degrees.
Please don’t over cook these!
7. Remove burgers and loosely cover while preparing for the burger assembly
8. Evenly spread the mayonnaise to the insides of the buns and grill for 1-2 minutes (low/medium heat)
9. Plate buns, divide watercress onto each bun bottom, place fillet burger, 4 asparagus spears and a healthy dollop of bearnaise sauce, sprinkle sauce with parsley (and any remaining tarragon) and top with bun top