Caviar Sturgeon Burger with Caviar Crème Fraîche Recipe

Caviar Sturgeon Burger with Caviar Crème Fraîche Recipe
Staff Writer
Sturgeon Burger
David Spagnolo
Sturgeon Burger

For a decadent twist on a traditional burger, Petrossian Executive Chef German Calle tops this well-seasoned fish with a caviar-kissed crème fraîche.

Click here to see the Caviar Q&A with Armen Petrossian.

Ingredients

For the sturgeon burger:

  • 1 ounce clarified butter
  • Four 4-ounce portions of sturgeon
  • Salt and pepper, to taste 
  • 4 brioche buns, cut in half, drizzled with olive oil and toasted
  • 1 ounce extra-virgin olive oil
  • 1 vine-ripened tomato, sliced thin
  • 1 head of lettuce, preferably Red Oak
  • Cornichons, for garnish

For the caviar crème fraiche:

Directions

For the sturgeon burger:

Place a sauté pan on medium-high heat and add clarified butter. Season the sturgeon with salt and pepper and then place in the hot pan. Reduce the heat and cook until the sturgeon is almost cooked through. Then, turn the fish over and cook until it is cooked through. 

For the crème fraîche:

Combine crème fraiche, caviar and caviar salt in bowl. Mix carefully. Do not allow the caviar eggs to burst.

To assemble the sandwich, spoon some of the caviar crème fraîche on both sides of the cut roll. Place the cooked sturgeon, tomato and lettuce on the bottom bun and close with the top bun. On the side, garnish with cornichons and the remaining caviar crème fraîche. (Fried zucchini or French fries are also an excellent side).

 

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

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