Asparagus Mimosa Burger
When the moon is in the seventh house, and Jupiter aligns with Mars, it shall be the dawning of the age of… ASPARAGUS. Yes, we’ve sprung into Spring with delicious spears of organic, California asparagus for just $2.99 per pound! These tender spears are delicious no matter how you cook them, so STALK up while the getting’s good! Asparagus Mimosa is a classic of French cuisine, but burger-ize it, and it’s launched straight into 2021. We’ve topped a juicy burger patty with succulent roasted asparagus, a decadently rich fried egg, and that quintessential mustardy Mimosa Sauce for a food marriage that is simply tres bien!
*Sale good through 3/9/2021.
- Serves: 4 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Ingredients
- 1 lb. Choice Ground Chuck
- 1/2 c. Panko Bread Crumbs
- 1 c. Asiago Cheese, shredded
- 1 lb. Organic Asparagus Spears, washed & trimmed
- 1 Yellow Onion, sliced
- 5 Eggs
- 2 tbsp. Olive Oil
- 2 tbsp. Vegetable Oil
- Mixed Spring Greens
- 4 French Rolls or Brioche Buns, split in half lengthwise
- 2 tbsp. Dijon Mustard
- 3 tbsp. White Wine Vinegar
- 1 1/2 tsp. Chopped Capers
- Salt & Black Pepper, to taste
Instructions
Preheat oven to 400 degrees, and place trimmed asparagus and sliced onion on a large baking tray. Drizzle veggies with olive oil, then season liberally with salt and pepper; arrange in a single layer, keeping veggies separate. Bake for 25 to 30 minutes, flipping once halfway through, or until onions are caramelized and asparagus are tender.
While veggies roast, add ground chuck, asiago, 1 egg, and panko to a large mixing bowl along with about 1 tablespoon each salt and pepper. Mix by hand until just combined, then form into 4 large and flat patties. Heat a large cast iron skillet until hot, then add vegetable oil. When oil is hot but not yet smoking, gently lay patties in pan leaving plenty of space between. Sear about 4 minutes without moving, then flip and continue cooking until just before desired doneness is reached. Remove burgers from skillet and allow to rest for about 5 minutes.
While burgers rest, place buns in oven to toast. Combine dijon mustard, white wine vinegar, and chopped capers in a small bowl until well mixed, seasoning with salt and pepper to taste, and fry remaining eggs in burger skillet. To assemble. spread sauce on bottom bun and top with mixed greens, 1 patty, 1 fried egg, roasted onions, and roasted asparagus.
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