- Prepare the vinaigrette, and set aside until ready to dress the burgers. Prepare the crab hollandaise just prior to cooking the burgers as hollandaise is notoriously temperamental. Keep the finished sauce warm until ready to serve, and only add the crab meat at the last moment for best results.
- For optimal results cooking the Prime Rib Patties, remember that these premium burgers have a slightly higher fat content, and that very high heat can cause scorching and flare ups. Therefore, it's recommended to grill or pan sear these patties over medium to medium-high heat, and if flare ups on the grill occur, move the patties to a cooler spot.
- Season the patties to your liking, and cook in your preferred method until internal temperature reaches 160°F/71°C.
- Now that the burgers are cooked, it's time to assemble. I like to dress the arugula with the vinaigrette and put that on the bottom, followed by the tomato, the patty and topped with the crab hollandaise.
- These are decadent, and you can’t have them everyday (or can you?) but for a special occasion like Fathers day, I say go for it!!
Crab Hollandaise (1 cup)
- 125g butter
- 2 egg yolks
- ½ tsp white wine vinegar
- pinch of salt
- squeeze of lemon juice
- pinch of cayenne pepper
- 60 g Crab meat (or more if you prefer…)
- Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm. A bit warmer than body temperature is perfect.
- Put the egg yolks, white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.
- Remove from the heat and slowly whisk in the melted butter bit by bit (a tablespoon at a time) until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a teaspoon of warm water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
- Just before serving, fold in the crab meat to the warm hollandaise sauce and serve immediately.
Note: This same recipe makes the best Sunday Brunch Eggs Benedict!! Enjoy
Grilled Lemon & Old Bay Vinaigrette (3/4 cup)INGREDIENTS
- ¼ cup grilled lemon juice
- ½ cup olive oil
- 1 tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp old bay seasoning (or to taste)
- Place the mustard, salt, pepper and old bay into a measuring cup.
- Measure in the lemon juice and olive oil, and whisk right in the measuring cup.
- Store refrigerated until ready to use, and store leftover vinaigrette for up to a week. Great for summer salads… Enjoy!