RECIPES: Recipe Details
Rick's Opulent Oscar Burger
My name is Rick and I have been grilling various meats for over 17 years. I enjoy coming up with unconventional dishes that overwhelm my family, friends and clients with tastes and pallet complexities they thought were impossible to create not only on a grill but within the infamous grilled "burger". While my list of burger recipes and variations are vast I have chosen my most elegant and savory creation to date. Rick's Opulent Oscar Burger.
Burger Ingredients – (makes 4 burgers)
1.5 lbs of medium ground beef tenderloin
1.25 lbs of finely minced hickory flavored bacon
1 tbs. fresh thyme (minced)
1.5 tsp. freshly ground black pepper
2 tbs. Italian seasoned bread crumbs
1.5 tsp. of freshly minced garlic cloves
1 tbs. of Worcestershire sauce
1 tsp. of kosher salt (added just before forming patties)
half portion of 1 small egg (beaten well)
Burger Topping Ingredients -
1 lb. white lump crab claw meat
1 tbs. minced shallots
.25 tsp. fresh squeezed lemon juice
1 tbs. butter (salted)
1 cup Chardonnay wine
1 cup shredded Monterey Jack cheese
6 fresh Romaine lettuce leafs
2 - 1.5” slices of fresh Sourdough bread lightly grilled on both sides before topping for each burger.
1. In a small sauté pan over medium heat, cook minced bacon to about 75% (just starting to crisp around a few edges) then add minced fresh garlic and simmer on low for about 3 minutes. Drain both bacon and garlic in strainer and place on paper towels to dry. 2. in a bowl, add ground tenderloin, drained and dried bacon and garlic, fresh thyme (minced), ground black pepper, Worcestershire sauce, bread crumbs, and one half of a small beaten egg. Stir ingredients with wooden or metal spoon to completely incorporate mixture. 3. Form patties into 4 equal portions and layer (stack) on plate with wax paper separating them. Cover dish with plastic wrap and let patties sit in refrigerator for at least one hour prior to cooking. Remove patties 20 minutes before grilling to allow internal temp to rise. 4. Prepare grill for cooking…… 5. In oven safe sauce pan, on medium low heat, melt butter. Add minced shallots, and lemon juice. Sauté until onions are semi translucent. At that time add Chardonnay wine. Increase heat to medium high and reduce mixture until 50% of liquid has evaporated (7 to 10 minutes estimated), reduce heat to low and add lump crab meat, fold a few times to incorporate, then add cup of shredded Monterey Jack cheese to melt. If mixture is too dry, you can add splash of Chardonnay to moisten. Remove from heat and set aside until first flip of burgers occurs after 8 minutes of grilling. 6. Cook patties on Medium / Medium Low Heat for 8 minutes per side turning only once. 7. After first flip of burgers, place crab mixture on grill (a cooler spot of coals if possible) to re-soften and warm the crab topping. 8. Lightly butter all sides of 1" thick sourdough bread and lightly grill just before assembling burgers. 9. Line bottom bread with crisp romaine leaves, followed by burger, toped with crab mixture, and of course finished off with top bread slice.
Enjoy! I pared wonderfully with either white or reds and is again, my fans favorite.