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Kobe Beef & Shiitake Mushroom Burgers Topped with Lobster Slaw

My recipe "Kobe Beef & Shiitake Mushroom Burgers Topped with Lobster Slaw" is my version of the classic "Surf -n- Turf" with a twist. Along with Asian inspired ingredients of Kobe beef, Shiitake mushrooms, sesame seeds, hoison sauce, ginger and pink sea salt, I've added a lobster slaw topping and included the great taste of Sutter Home White Merlot wine.


-- oil to brush on grill rack
3 large garlic cloves, minced
1/2 cup butter, softened
2 large (6 to 7 ounces each) cleaned Maine lobster tails, halved horizontally
1/4 cup real mayonnaise
1 teaspoon Grey Poupon Country Dijon Mustard
2-1/4 teaspoon fine ground pink sea salt, divided usage
1 Tablespoon plus 1/2 cup Sutter Home White Merlot Wine, divided usage
3 Tablespoons coarse chopped fresh cilantro leaves
4 cups purchased shredded fresh broccoli, carrot and red cabbage mix (called broccoli slaw)
12 ounces fresh Shiitake mushrooms, stemmed and sliced
1/2-inch thick 2-1/2 pounds ground American Kobe beef 1 teaspoon minced fresh ginger
2-1/2 teaspoons coarse ground black pepper
1/4 cup hoison sauce
1 Tablespoon hot pepper sauce
6 large sesame seed topped rolls, split


Prepare a medium-hot fire in charcoal grill with lid. Brush grill rack with oil. Combine garlic and butter; set aside to be used for multiple purposes. Place lobster halves shell side down on grill rack. Remove 2 Tablespoons of the garlic butter mixture and use to baste lobster. Cover grill with lid and cook 10 to 12 minutes, checking occasionally, until lobster flesh is white and tender. When cool enough to handle, remove lobster meat from shell. Coarse chop meat. To prepare lobster slaw, in medium bowl whisk together mayonnaise, Grey Poupon, 1/4 teaspoon fine ground pink sea salt, 1 Tablespoon Sutter Home White Merlot Wine and cilantro. Add broccoli mix and lobster meat; toss gently to coat. Cover and refrigerate. Place nonstick 10-inch fire-proof skillet on grill. When skillet is hot, add 1 Tablespoon of the garlic butter mixture and melt. Add mushrooms; stir gently for 2 to 3 minutes until mushrooms just begin to soften; remove and keep warm. To prepare patties, in large bowl combine beef, 2 teaspoons fine ground pink sea salt, ginger and 1/2 cup Sutter Home White Merlot Wine. Handling the mixture as little as possible, mix well. Divide into six equal portions and form into patties sized to fit the rolls. Sprinkle both sides of each patty with black pepper and gently press to adhere. In small bowl, stir together hoison sauce and hot pepper sauce. Place patties on grill; cover and cook 2-3 minutes. Turn patties; baste with half of the hoison mixture. Cover and cook 3-4 minutes. Turn patties one last time and baste with remaining hoison sauce. Cook additional 1 minute for medium or until desired doneness. Spread remaining garlic butter over the cut sides of rolls. Place rolls, cut side down, on grill until light golden brown. To serve, top each roll bottom with an equal portion of mushrooms, a beef patty and an equal portion of lobster slaw. Add roll tops and serve. Makes 6 burgers.


Thank you for this opportunity. I look forward to the contest every year and hope one day I'll be back on the grounds of the winery competing in this great American tradition!