RECIPES: Recipe Details

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Angus Burgers with Grilled Oysters and Spicy Avocado Lime Mantequilla (Butter)

Ingredients 

SPICY AVOCADO LIME MANTEQUILLA:
3 HAAS Avocados
Juice from 1 lime
1 Roma tomato, seeded and diced
1 small jalapeno, seeded and finely diced
2 Tablespoons finely chopped fresh cilantro
2 Tablespoons plus 1/4 cup finely diced Texas "1015"
onion, divided
3 Tablespoons TREASURE CAVE Blue Cheese, crumbled
1 teaspoon COLAVITA Extra Virgin Olive Oil

PATTIES:
2 1/2 pounds ground Angus Chuck
4 Tablespoons LEA AND PERRINS SAUCE, divided
2 teaspoons Kosher salt
1 Tablespoon TABASCO CHIPOTLE PEPPER SAUCE
2 Tablespoons SUTTER HOME WHITE ZINFANDEL

GRILLED OYSTERS:
12 oysters on the half shell
1 12"x16 1/2" perforated aluminum grill pan
1/2 Tablespoon WEBER GRILL CREATIONS "Zesty
Lemon Seasoning"

Oil for brushing on grill and on rolls
6 Kaiser rolls, split
2 cups baby sweet leaf spring mix (greens)

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-hight heat.

To prepare MANTEQUILLA, peel and pit the avocados and mash with a fork. Add the lime juice, tomato, jalapeno, cilantro, 2 Tablespoons onion, cheese and olive oil. Cover and set aside.

To prepare the PATTIES, in a large bowl, break up meat. Add the reserved 1/4 cup onions, 2 Tablespoons LEA AND PERRINS SAUCE, salt, TABASCO PEPPER SAUCE and wine. Lightly mix and form into six 3/4-inch patties. Using your thumb, make a slight indention in the top of each patty. Set aside.

Ready the OYSTERS by loosening the oysters from the shell with a small knife (leave oysters in shell). Arrange oyster half-shells in a 12"x16 l/2" perforated aluminum grill pan. Sprinkle the oysters evenly with the remaining 2 Tablespoons LEA AND PERRINS SAUCE and the WEBER lemon seasoning. Set aside.

Brush grill rack with oil. Place patties in center of rack and grill for about 4-5 minutes per side (or to desired doneness). Remove from heat and keep warm.

Place grill pan containing the oysters on the grill. Close cover and grill for 3-4 minutes. Remove from heat and thinly slice the oysters; keep warm. Lightly brush olive oil on inside of rolls. Place rolls, cut-side down, on the grill and lightly toast.

To assemble burgers, spread an equal portion of the avocado mantequilla on the bottom half of each roll. Top each with an equal portion of the oysters, baby greens and a patty, followed by the roll top.

Makes 6 burgers. ENJOY!

Comments 

I am sending this in again at 1:46 PM Texas time (CDT) because I did not receive your return stating that BBB had received my first recipe. I also sent an e-mail to Michele Moline inquiring about the first recipe sent in.

Comments: Texas has been blessed with the Gulf Coast, The Rio Grande Valley and numerous cattle ranches in practically every one of its 254 counties. This hearty burger brings smoky "surf and turf" flavor plus Mexicali to the table, so sit back, relax and enjoy this summertime favorite.