Beef Burgers with Brown Butter Hollandaise and Roasted Asparagus

Name: Beef Burgers with Brown Butter Hollandaise and Roasted Asparagus
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 1¼ lb (565 g) ground beef (80/20 blend); 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 1 lb (450 g) fresh asparagus spears, trimmed; 2 tbsp (30 ml) extra-virgin olive oil; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ½ cup (115 g) unsalted butter, cold, cubed; 3 large egg yolks, at room temperature; 1½ tbsp (22 ml) fresh lemon juice; cayenne pepper; kosher salt; 1 tbsp (15 ml) neutral cooking oil; 4 brioche burger buns, toasted (optional); butter lettuce or arugula (optional); ripe tomato, sliced (optional)

From the MyKitchenBank Kitchen

Juicy pan-seared beef burgers topped with silky brown butter hollandaise and paired with crispy roasted asparagus. This French-American elevated burger combines a perfectly cooked patty with a luxurious sauce and fresh vegetables for a restaurant-quality meal at home.

Prep: 20 min
Cook: 25 min
Wait: 5 min
Total: 50 min
Makes: 4 burgers with sauce and asparagus

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Steps

Before you start

Remove ground beef from refrigerator 15 minutes before cooking so it's cool but not ice-cold
Preheat oven to 400°F (200°C)
Have all hollandaise ingredients at room temperature before starting
Trim and wash asparagus, pat dry

1
Roast the asparagusOven 400°F / 205°C
- Spread trimmed asparagus on a baking sheet in a single layer.
- Drizzle with olive oil, then season with salt and pepper.
- Toss to coat evenly.
- Roast at 400°F (200°C) for 12–15 minutes, shaking the pan halfway through, until the spears are tender and lightly caramelized at the tips.
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Ready when: Spears are tender with lightly charred tips, easily pierced with a fork
Tip: Don't crowd the pan—asparagus needs space to caramelize, not steam
2
Brown the butter
- Place cold cubed butter in a small heavy-bottomed saucepan over medium heat.
- Watch carefully, swirling occasionally, until the butter melts, foams, and the milk solids turn golden brown—about 5–7 minutes.
- You should smell a nutty aroma.
- Immediately pour through a fine-mesh strainer lined with cheesecloth into a small bowl, discarding the brown solids at the bottom.
- Let cool to about 120°F (49°C).
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Ready when: Milk solids are deep golden brown and smell nutty; liquid is a rich amber color
Tip: Brown butter can burn quickly—keep a close eye and don't walk away. If it turns black, discard and start fresh
3
Make the hollandaise
- In a heatproof bowl set over a pot of barely simmering water (double boiler), whisk room-temperature egg yolks with lemon juice and a pinch of salt and cayenne for 1–2 minutes until pale and slightly thickened.
- Slowly drizzle in the warm brown butter while whisking constantly.
- The sauce should emulsify and thicken.
- If it becomes grainy, remove from heat and whisk in 1 tsp of cold water.
- Taste and adjust seasoning with salt and cayenne.
- Keep warm off the heat until serving.
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Ready when: Sauce is smooth, silky, and coats the back of a spoon; no graininess
Tip: Keep the water beneath the bowl at a bare simmer—too hot and the eggs will scramble. Work quickly but steadily when adding butter
4
Form burger patties
- Divide ground beef into four equal portions (about 4.5 oz / 130 g each).
- Gently form each into a patty about ¾ inch (2 cm) thick, handling the meat as little as possible—overworking makes tough burgers.
- Make a shallow indent with your thumb in the center of each patty (this prevents it from puffing up).
- Season generously on both sides with salt and pepper right before cooking.
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Ready when: Patties are compact, evenly shaped, and have a thumb indent in the center
Tip: Season just before cooking—salting too early can dry out the meat. Don't press the patties while cooking; this squeezes out flavorful juices
5
Sear the burgersOven 160°F / 70°C
- Heat a large cast-iron or stainless steel skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
- Add neutral cooking oil.
- Once shimmering, carefully place patties in the skillet, working in batches if needed so they fit without crowding.
- Sear for 3–4 minutes without moving them until a golden-brown crust forms.
- Flip once and cook for another 3–4 minutes for medium doneness (internal temperature 160°F / 71°C).
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Ready when: Deep brown crust on both sides; instant-read thermometer reads 160°F (71°C) at the center
Tip: Resist the urge to flip or move the patties while they cook—let them develop a crust for maximum flavor
6
Rest and assemble
- Transfer cooked burgers to a warm plate and let rest for 2–3 minutes.
- Meanwhile, toast brioche buns if desired.
- Place each burger on a bun (or serve open-faced), top with a generous spoonful of brown butter hollandaise, and serve immediately with the roasted asparagus on the side.
- Add lettuce, tomato, or other toppings as desired.
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Ready when: Burgers are warm and juices have settled
Tip: Resting the patties keeps them moist; skipping this step results in dry burgers

Good to know

Tips

For the best results, use freshly ground beef from the butcher counter rather than pre-packaged, which can sit longer and develop off-flavors
If your hollandaise breaks (becomes grainy or separates), start with a fresh egg yolk in a clean bowl and slowly whisk in the broken sauce—it often comes back together
Brown butter pairs beautifully with bold sides like roasted mushrooms, crispy fries, or a simple green salad dressed with vinaigrette
This recipe is elegant enough for entertaining but simple enough for a weeknight dinner—you can skip the hollandaise and serve with classic toppings for a faster meal

Make ahead

The brown butter can be made up to 2 days ahead and refrigerated; gently reheat over low heat before making the hollandaise. Burger patties can be formed and refrigerated for up to 4 hours, loosely covered with plastic wrap.

Storage & reheating

Store leftover burgers (without buns) in an airtight container in the refrigerator for up to 3 days; reheat gently in a 300°F (150°C) oven. Hollandaise does not store well. Roasted asparagus keeps refrigerated for 2 days; serve at room temperature or reheat in a 350°F (175°C) oven for 5 minutes.

Substitutions

unsalted butter → Clarified butter (ghee). Skip the browning step and use ghee directly, but you'll lose the nutty, caramelized flavor that makes this sauce special
fresh lemon juice → Fresh lime juice or white wine vinegar. Use the same amount; lime gives a tropical note, vinegar a sharper tang
fresh asparagus spears → Brussels sprouts or broccoli florets. Roast at the same temperature for 18–20 minutes, tossing halfway through, until caramelized and tender
ground beef (80/20 blend) → Ground chuck (85/15) or a blend of beef and ground pork (50/50). Fattier blends (80/20) are juicier; leaner meat cooks faster and may be drier. Adjust cooking time by 30 seconds if using leaner cuts