This week starts the beginning of The Masters Tournament which is one of my favorite times of the year. Even if someone doesn’t love golf, chances are they’ve heard of The Masters. Although I don’t play, as I’ve mentioned before (last year’s golf week), I love watching the tournaments. Because of that, I thought it’d be fun to recreate burgers based on some of my favorite golfers, beginning with The Adam – a surf and turf burger inspired by Adam Scott.
Just to be clear, Adam Scott doesn’t endorse this burger, nor am I positive that he would even enjoy it, but since the Australian golfer served a surf and turf menu when he hosted the Champions Dinner, it seemed like the obvious choice. Every year the defending champion of the Masters Tournament selects a menu of his choice to serve to past winners. Last year, Adam Scott hosted the Champions Dinner (he won The Masters in 2013) and he chose grilled steaks and Moreton Bay lobster as the main stars. I decided a burger topped with lobster and a beurre blanc sauce loaded with chives was the perfect marriage of the two.
- 1 Tbsp water
- 1 stick of unsalted butter, cut into small pieces
- 2-3 lobster tails, de-shelled
- 2 Tbsp shallots, finely minced
- 1 1/2 tsp white wine vinegar
- 3 Tbsp white wine
- 1 Tbsp water
- 7-8 Tbsp cold, unsalted butter, cut into smaller pieces
- 3 Tbsp chives, finely chopped
- Salt and pepper
- 1 1/2 pounds ground beef (you can also grind your own!)
- 4 brioche buns
- Begin by poaching the lobster. In a small saucepan, add the water and bring to a boil. Reduce to a simmer. Whisk the butter in, 1 Tbsp at a time, adding another piece after the first one has completely melted, repeat with remaining butter. Make sure to not boil the butter (you may have to lower/take off the heat) so it doesn't separate. Once all of the butter has been whisked in, add the lobster tails and cook gently over low heat until they are cooked-through, about 5 to 10 minutes. Again, be sure that the butter doesn't boil, so keep a close eye on it. Remove the tails from the butter, cut into a few large chunks and set aside and reserve melted butter.
- To make the chive beurre blanc, add the shallots, white wine vinegar, and white wine into another small saucepan and bring to a boil. Reuce to a simmer and cook for about 1-2 minutes. Add the water and continue to simmer for another minute or so. Reduce the heat and whisk in the butter (just like above, do not let the butter boil), melting one piece at a time and not adding the next piece until the first one has melted completely. After all the butter has been added, remove from heat. Stir in the chives and season with salt and pepper. Set aside until ready to use.
- Form the ground beef into 4 patties. Season both sides with salt and pepper and place in a frying pan over high heat and cook to the temperature desired. Set aside and let rest for a few minutes.
- Take the buns and split in half. Take some of the reserved melted butter from the lobster tails and brush on each side of the buns. Place under a broiler until golden brown and toasted.
- To serve, place a bed of watercress on the bottom bun, top with a burger, a few pieces of lobster tail and a spoonful of the chive beurre blanc. Top with the other half of the bun and serve immediately.