Beef Neptune Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


36 oz (15% fat) ground beef

8 oz lump crab meat

1 tablespoon coarse sea salt plus 1/2 teaspoon

1 tablespoon cracked black pepper plus 1/2 teaspoon

12 medium size fresh asparagus (peeled & steamed)

1 tablespoon olive oil

1 large beef steak style tomato, cored

2 cups real California shredded Monterrey jack cheese

1 package powdered Bearnaise sauce-prepared as directed.

6 quality jumbo hamburger buns



Mix ground beef, lump crab-meat, 1 tablespoon each of salt & pepper together and form into six patties.

Blend olive oil with 1/2 teaspoon each of salt & pepper and brush asparagus

Slice tomato into six slices

Prepare Bearnaise sauce on barbeque using cast iron pot.

Place asparagus on grill and cook for two minutes to char them. Remove and cut into two inch pieces.

Place burgers on barbeque and cook for three minutes. Turn and cook four minutes on other side. Turn and top with equal amounts of cheese. Cover and cook for one minute. Remove burgers and let rest.

Lightly grill buns. Remove and place one tomato slice on bottom bun & top with a tablespoon of Bearnaise. Place burger on tomato and top each burger with equal amounts of asparagus and any remaining Bearnaise sauce. Place bun top on burger and serve.