Labor Day is coming! Perhaps a surf n turf burger might be in order. Something special to mark the ending of summer, to celebrate the fun times we had.
Not surprisingly, of all the burgers I have featured during my burger lab series, the surf n turf burger is by far the most expensive. A juicy butterflied lobster tail set on top of fresh ground chuck steak in a potato bun with veggies and mayo dressing. A sublime surf n turf burger, I’m sure you will agree.
Nothing should be overworked, otherwise you may find the flavors take away from the lobster. Season your chuck steak burger with salt and pepper prior to cooking and you will find that the flavors sink in to the burger. The lobster and mayo dressing steer the characteristics of this burger, the crowning glory providing richness and clarity.
I mentioned, in my previous burger post, that my dear friend Nicholas, Owner/Art Director, Spicegrove Creative, was visiting with me in New York, from London. So during his stay, I gave him the job of Head Tastebud Crash Dummy for my burger recipes. A role he was very pleased to have.
The surf n turf burger was by far his favorite. No other burger blend will do, now that he has enjoyed a burger made with fresh ground chuck steak.
I’m still working on confirming my favorite burger blend, but I’m almost there.
2 4oz lobster tails (removed from shell and butterflied)
1 tbsp butter
2 potato burger buns
2 leaves butterhead lettuce
2 slices beefsteak tomato
Equipment & Utensils
Grill or grill pan
Mix together mayo, lemon juice, cayenne pepper, salt and chives in a small bowl, then cover and place in fridge.
Split ground beef into two equal portions then gently mold each portion into a burger patty.
Make sure the center of each patty is a little less dense than the outer edges. Just gently press down in the center with your fingers and thumbs while holding each patty in both hands. Do not overwork the patty.
Season with salt and pepper then cook burger patties to preferred temperature.
Set burgers aside, loosely covered with aluminum foil to rest for 3-5 minutes.
While burgers are resting melt butter in sauté pan, then cook lobster tails on medium heat, on both sides (approx. 2 mins. each side).
The lobster tails will become opaque once cooked.
Set cooked lobster tails aside.
Grill the inside of the burger buns until warm on the outside.
Place lettuce on top of base of burger bun and then place burger patty on top of lettuce.
Add a slice of tomato then place lobster tails on top of tomato.
Apply a generous helping of mayo dressing and crown with top of burger bun.