Beef Burgers Oscar on Buttery Herbed Sourdough


Béarnaise Spread:
1 (.9 oz) package of dry hollandaise sauce mix (Knorr, or use favorite brand)
¾ cup light (reduced fat) mayonnaise (Hellman’s Light, or use favorite brand)
1 tsp. dried tarragon
½ tsp. dried chervil

Beef Patties:
1.25 lbs. ground chuck
1- 6oz. filet mignon, diced
2 T. minced shallots
1 ½ tsp. kosher salt
½ tsp. white pepper

Oscar Toppings:
24 Asparagus Spears (medium diameter), rinsed and patted dry
¼ cup Colavita Extra Virgin Olive Oil
2 6 oz. cans premium/fancy white Lump Crabmeat, drained of liquid

Buttery Herbed Sourdough:
2 round loaves of crusty sourdough bread (appr. 10 – 12” dinner loaves)
4 oz. butter
1 tsp chopped fresh tarragon
1 T. chopped fresh flat parsley

Vegetable oil to brush on grill rack



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To prepare the Béarnaise Spread, combine the hollandaise sauce mix, light mayonnaise, dried tarragon and chervil in small bowl. Stir well to remove any powdery lumps, cover and refrigerate until ready to use.

To prepare the beef patties, combine ground chuck, diced filet mignon, shallots, salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Form into six oval shaped burgers, about 4 – 5” long, and ½” thick.

To prepare Oscar toppings, cut bottoms off of asparagus spears to leave the top 4 – 5” of the stalks. Place in single layer in shallow dish and pour on the olive oil. Rub spears with oil to completely coat asparagus. Set aside. Put lump crabmeat in a small bowl, and examine it to ensure there are no pieces of shell or cartilage included. Set aside.

When the grill is almost ready, cut 6- ¾” slices of sourdough bread from the middle of each loaf and set aside. Melt the butter in a small pan on the outer edge of the grill. Add fresh tarragon and flat parsley to melted butter, then remove from grill.

Brush the grill rack with vegetable oil. Place the patties and the asparagus spears on the rack, cover, and cook, turning once, until meat is done to preference (2 – 3 minutes on each side for medium) and asparagus is tender crisp (4 – 5 minutes).

Meanwhile, brush the bread slices on one side with the melted herbed butter. Place bread slices, buttered sides down, on the grill. Toast bread until well-marked and golden, about 3 – 4 minutes, on this one side only. Remove everything from grill.

To assemble, place each beef patty on a slice of sourdough (toasted side down), followed by a generous dollop of béarnaise spread, 4 asparagus spears, and a heaping spoonful of crab meat (use 1/6 or 2 oz. of crabmeat per burger). Top with second sourdough slice (toasted side up), cut in half and serve.