RECIPES: Recipe Details

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Cape Cod Turf and Tails (Tales)

It would seem impossible to capture the essence of the Cape along with years of fond memories from there inside a hamburger, but that's exactly what my lovely wife did for me. More amazing yet, knowing her allergy to shellfish, is the agony she endured to concoct this gastronomic delight so perfectly unable to even sample it. What a wonderful surprise to have the smells and tastes, including the chowder, burst from a burger.

Ingredients 

Slaw Garnish:
2 cups shredded green cabbage
1 medium carrot; peeled and shredded
1/2 cup chopped fresh pineapple
1/2 cup tartar sauce
1/2 teaspoon sea salt
Patties:
3 pounds freshly ground chuck
5 teaspoons sea salt
1 teaspoon freshly ground black pepper
Clambake Filling:
3 dozen fresh Maine littleneck clams
1 - 3oz Maine lobster tail
12 teaspoons New England Clam Chowder
6 teaspoons fresh squeezed lemon juice
1/2 stick (2 oz) unsalted butter
Vegetable oil to brush grill rack and brush on glass bottom
6 Portuguese rolls split

Instructions 

Prepare a medium-hot fire in a covered charcoal grill or preheat gas grill to medium high. To make the slaw, combine the cabbage, carrot, pineapple, tartar sauce, and sea salt in a bowl. Mix well and refrigerate until needed. To make the patties, combine the chuck, sea salt, and pepper in a bowl and gently mix. Divide into 12 equal portions and gently roll into balls. Place on cookie sheet covered with wax paper. Using the flat bottom of a drinking glass that has been brushed with oil, gently press the balls into the patties to form a "well" in the center. Twist the glass to release from patty. Use a fork to shape the "well" and repair any cracks in outer edges. Refrigerate until needed. To make the clambake filling, rinse clams to remove any sand and place on the grill. With a knife, split bottoms of the lobster tails and place on the grill split-side down. Close grill, cover and cook for four minutes. Retrieve patties and spread one teaspoon of chowder over the bottom of each "well." You must work quickly for this next section to keep the patties cold and the filling warm. Begin checking clams at 3 to 4 minutes. When fully open, they are done so remove from grill. Lobster should also be done and can be removed from its shell. Remove clams from their shell and cut in half. Cut lobster tails into similar size pieces. Working with one pair of patties at a time, lightly press a layer of mixed clam and lobster pieces into the bottom of each "well." Pour a half teaspoon of lemon juice over each patty. Slice the half stick of butter into six equal portions. Place one slice on top of one patty. Flip the other patty over and place on top of first patty so the filling is sandwiched in the center. Use fork to press down and seal outside edges together. Flip combined burger and seal outside edges again. Use the fork to repair any cracks or holes that appear. Quickly repeat until all the patties are assembled and sealed. Brush grill with oil and place patties on with cover down. Cook for 5 to 6 minutes until bottom is brown. Flip burgers and cook 6 to 7 minutes. Medium-well makes for melted butter and a warm center. To assemble the burger, spread one teaspoon slaw garnish on bottom half of the roll. Place burger on bottom and top with 2 tablespoons slaw garnish. Add top of bun and serve. Makes 6 burgers