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Collinsworth Surf & Turf Burgers with Roasted Artichoke Bottoms and Crab Béarnaise Aioli

The origins of this Collinsworth surf and turf burger are sinful – just like its taste!
The burger is a twist on the prized "Steak Collinsworth" served at Cincinnati’s historical restaurant, "the Precinct" …a former police patrol house that changed its ways before turning into a restaurant.

The Precinct is a red-brick converted police station in Cincinnati, listed on the National Register of Historic Places. The dining room of the Precinct once held the horses that drew the police patrol wagons. Hay was stored upstairs, and the lobby was a two-man office. These days The Precinct's steaks are almost as famous as its building. The original "Surf & Turf Collinsworth" named after the legendary Cincinnati Bengal quarterback, Chris Collinswoth, is a filet mignon topped with crab meat, béarnaise and asparagus.

My "Collinsworth Surf and Turf Burger" is a variation of Precinct’s, substituting the finest ground beef for steak, and a rotund grilled artichoke in the place of asparagus. The burger is like its predecessor in that it is oozing with butter and drowning in mouthwatering béarnaise and topped with a generous portion of flaky buttery sweet King Crab.

The burger is reminiscent of Cincinnati, in that it emphasizes the cities position as a historically "prime" example of classic steakhouses. Burgers such as this are touted as "the best of Cincinnati" in local magazines and are offered at cafes such as Zips Café.


Artichoke Bottoms:
2/3 cup water
3 tablespoons fresh lemon juice
6 artichoke bottoms, stems removed, cored, & sliced thin (1/4-1/2")

Béarnaise Aioli
2 oz. warm butter, melted
2 egg yolks
2 tbsp dry white wine
2 tbsp mayonnaise
1/4 tsp. salt
1/8 tsp pepper
½ oz fancy white lump crabmeat, well drained (from 6-ounce can)

1 pound ground black angus chuck
1 pound ground black angus sirloin
1 clove garlic, pressed
¼ cup extra-virgin olive oil
½ cup shallots, chopped
1 1/2 tablespoon old bay seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper

Vegetable oil for brushing on the grill rack
4 tablespoons extra-virgin olive oil
2 cloves garlic, pressed
½ teaspoon salt
¼ teaspoon pepper
6 Kaiser rolls, split
5.5 oz fancy white lump crabmeat, well drained (remaining from 6-ounce can)
1 tablespoons butter, melted
2 teaspoons fresh lemon juice


For Artichoke Bottoms:
Add water to 8-inch square Pyrex baking dish. Add lemon juice. Evenly space artichoke bottoms in lemon water. Cover dish with foil and place on medium-high grill. Cook artichokes until tender about 30-40 minutes. While artichokes are cooking make Ailoi.

For Aioli:
Melt butter in small saucepan on medium high heat grill. Remove from heat and stir egg yolks into warm butter. Stir until well mixed and smooth. Mix in white wine, mayonnaise, salt and pepper. Gently stir in Crab meat.

For the Burgers:
In a large bowl, combine chuck and sirloin, garlic, olive oil, shallots, seasoning, salt and pepper. Handling the meat as little as possible, to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.

Assemble the burgers:
Brush the grill rack with vegetable oil. Stir olive oil and garlic in small bowl to blend. Drain and brush artichokes with garlic oil and sprinkle with salt and pepper. Grill artichoke bottoms directly on grill until slightly charred, turning occasionally, about 8 minutes. Place the patties on the rack, cover and cook on medium high heat, turning once until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down on the outer edges of the rack to toast lightly. Spread the aioli over the cut side of the rolls. On each roll bottom, place an artichoke bottom, a patty, and top with remaining cooked Crab meat. Drizzle Crab, artichoke, and patty with melted butter and lemon juice and top with additional aioli. Add the roll tops and serve.