This epic burger is part of a month-long event hosted by Girl Carnivore, but opinions are always my own!
Neptune burgers have beef patties subtly spiced with Old Bay, and are topped with crabmeat and decadent Béarnaise sauce.a Rafflecopter giveaway
The Neptune Burger
This burger was inspired by a delicious dish at a restaurant somewhat local to me. The restaurant is called Georgine's, and it's located in Bristol, PA, in the surburbs outside of Philadelphia.
Their Steak Neptune is a cut of filet mignon topped with lump crab and Hollandaise. This burger is a patty of ground beef, topped with lump crab, and drizzled with a close relative of Hollandaise, Béarnaise sauce.
You might be thinking that this looks really similar to the Oscar-style burger I posted a while back. Oscar style is very similar to Neptune style, the biggest difference is that Oscar style includes asparagus while Neptune does not. You could use Hollandaise or Béarnaise sauce in either style.
Hollandaise is one of the French mother sauces. French chef Marie Antoine-Carême was the first to organize all the French sauces into four groups, depending on what foundational sauce (Sauce Tomat, Béchamel, Velouté and Espagnole) they were based on. Chef Auguste Escoffier added another: Hollandaise.
As additional ingredients are added to mother sauces, we get child sauces. Which is where the Béarnaise comes in. I love this particular method of making Bearnaise because it's so easy. All of the mixing is done by a blender, warmed in advance with hot water to gently heat the yolks.
If you use fresh crab meat that typically comes in plastic containers, it comes pre-cooked and pasteurized, so all it needs is a quick toss with some lemon juice and cayenne. I served these on brioche buns, but any type (white, potato, sourdough, etc.) will be delicious as well.
For the burgers
- 1 lb ground beef
- 1 tablespoon Old Bay seasoning
- Salt and pepper
- 4 burger buns, toasted
For the crab topping
- 4 oz lump crab meat, picked over
- 1 teaspoon lemon juice
- Pinch of cayenne pepper
For the Bearnaise sauce
- ½ cup plus 1 tablespoon unsalted butter, divided
- 1 small shallot, minced (about 1 ½ tablespoon)
- Salt and pepper
- 1 tablespoon white wine vinegar
- 1 large egg yolk
- ½ tablespoon fresh lemon juice
- ½ teaspoon fresh tarragon, finely chopped
- In a small saucepan, melt 1 tablespoon of the butter over medium heat. Add the shallot, season with salt and pepper, and saute for about a minute. Stir in the vingar, and cook until evaporated, about 3 minutes. Transfer to a small bowl to cool.
- Meanwhile, in a glass measuring cup, melt the butter in the microwave.
- Fill the glass pitcher of a blender with very hot water. Pour the water out, wipe the pitcher dry, and immediately add the egg yolk, lemon juice and 1 tablespoon of water. Puree for a few seconds.
- Remove the blender's lid insert, and with the blender running, very slowly stream in the hot butter. Continue to puree until the mixture emulsifies and forms a thick sauce.
- Pour the sauce over the shallot mixture, and add the chopped tarragon. Stir to combine. Set aside.
- Combine the ground beef, Old Bay, salt and pepper. Divide into four patties.
- Heat a cast-iron skillet over medium-high heat. Cook for about 4 minutes on each side for medium-rare.
- While the burgers are cooking, toss the crabmeat with 1 teaspoon of lemon juice and a pinch of cayenne.
- Place one patty on the bottom half of a burger bun. Top with crabmeat and about 2 tablespoon of the Bearnaise sauce.
As an Amazon Associate and member of other affiliate programs, I earn a small percentage from qualifying purchases.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 529Total Fat: 27gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 229mgSodium: 1073mgCarbohydrates: 26gFiber: 1gSugar: 4gProtein: 43g
I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.
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