Flamez Burgers and More Chef and Owner Salim Khoury Brings The Heat to New Mexico Style

KASA - Flamez Steak Burger with Lump Crabmeat, Hollandaise Sauce & Asparagus Fries

Burger

8 zo a blend of ground chuck, brisket and sirloin

2 slices of tomatoes

   Lettuce

   Salt & pepper to taste

Hollandaise Sauce

2 egg yolks

1 tsp. Lemon juice

½ cup clarified butter

    Salt, pepper & dash of Tabasco to taste 

1. Combine egg yolks and lemon juice, whisk until light and foamy
2. Set the bowl a top a pot of simmering water and whisk the eggs until slightly thickened
3. Remove from the heat and add the butter slowly while whisking constantly, if you add the butter quickly the emulsion will break
4. Continue whisking until all the butter is used and the mixture is thick
5. Adjust seasoning with salt, pepper and Tabasco
6. Keep warm until needed

Asparagus Fries

6-8 each asparagus trimmed the two inches from the bottom removed

1-cup tempura batter

   Oil for frying

   Salt pepper 

Dip the asparagus in the tempura batter and fry in 350 F hot oil until golden brown

Season with salt & pepper

To finish: 

Cook the hamburger to the your liking

Toast the Bun

Add the tomatoes and lettuce

Top with the Hamburger

Top with Hollandaise sauce

Garnish with Lump crabmeat, green onions, and a drops of lemon juice

Serve with Asparagus fries