Burgers, Oscar-Style

in Asparagus, Beef, Burgers & Sliders, On the grill, Seafood

Burgers Oscar-Style

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
  • Salt
  • Pepper
  • Worcestershire sauce
  • To assemble:
  • 1 lb asparagus
  • Olive oil
  • Salt
  • Pepper
  • Meat from 1 snow crab cluster
  • 3 burger buns


  1. Make the bearnaise sauce while heating the grill to medium high.
  2. Boil wine, vinegar, and shallots in a small saucepan until liquid is reduced to 2 tablespoons.
  3. Strain through a fine-mesh sieve set into a medium bowl, pressing on and then discarding solids.
  4. 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.
  5. Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely.
  6. Remove from heat and whisk in lemon juice, and salt and pepper to taste.
  7. Set aside to cool so it thickens slightly, whisking occasionally.
  8. To make the burgers, salt, pepper, and add a few dashes of Worcestershire to the meat and form 3 burgers.
  9. Trim woody ends from the bunch of asparagus and toss with a drizzle of olive oil, salt, and pepper.
  10. Transfer asparagus and burgers to the grill, cooking burgers 4-5 minutes on each side and the asparagus for ~10 minutes, rotating halfway through.
  11. 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.


Yields: 3 servings

Source: Confections of a Foodie Bride, sauce adapted from Gourmet

Estimated time: 30 minutes

16 comments… add one
  • just wanted to let you know that when i tried to pin the burger image, there was a message that said, ‘sorry, you cannot pin this image’. i’ve never seen this message in all of pinning so i thought i’d let you know. have a great day!

    • Thanks for letting me know, I fixed the Flickr link and it seems to be working now.

  • This looks incredible and completely amazing. I will be making this soon…and I’m pretty sure my husband will love you for creating the burger!

  • I could really go for this right now!

  • This is one amazing burger! Delicious!

  • I don’t have word to explain how appetizing this burgers look. Thank you for the recipe.

  • I love how you’re turning gourmet dishes into gourmet burgers. Just as delicious but way cheaper!

  • Halli

    Ok, first time commenting…I LOVE your recipes…your baking makes me drool on my keyboard. But…I have to say one thing…bernaise sauce needs tarragon. It transforms it. It really does. And bernaise sauce is a food of the gods in my opinion. This burger looks devine. I actually stared at the pic for a bit…then I looked again…and again. Yep, I did.

    • You’re totally right – but I have such a strong dislike for tarragon. Maybe one day I’ll grow into liking it!

      • Halli

        I can totally understand that. I CANNOT eat rosemary. It tastes like eating perfume to me. If there is a hint of rosemary in something, I won’t go near it.

  • WHOA talk about a flavor creation!! I love this burger! Actually, I don’t think there’s one burger that I have seen from you that I haven’t gone crazy for 🙂 keep ’em coming!

  • Ungh… That picture popping up on my feed reader tugs at my heart strings. That looks so yummy. Can we be best friends and eat together often?

    I love the addition of the asparagus! Smart move!

  • Bearnaise sauce is what dreams are made of. This burger is pure HEAVEN.

  • Wow… just… WOW! Love this burger and the combination of so many flavors. And the bearnaise sauce…mmmm! I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks for the inspiration…

  • I’m quivering. This burger looks and sounds amazing. Oscar style is one of my favorite ways to eat steak. I can’t believe the burger option never came to find. Gave you a big ol’ shout out on my FB fan page and am making your burger this week’s Food Porn Friday side bar feature on my blog. Totally following now. I’m hooked!

  • Raquel

    I made these but modified with chicken (we don’t eat beef). Since chicken oscar is one of my favorite meals anyway, I’m not sure why I didn’t think of this! Anyhow, it was AMAZING! Thank you for the idea!

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