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Slightly Warmed Northern Altantic Wasabi Mango Lobster Short Rib Burger

When I think of enjoying a great burger, concentrating on the juicy tastes and textures within the burger is most important and is less distracting than what can occur when ingredients are placed on top with less integrating results in taste. Building flavor throughout the cooking process adds a depth not seen by incorporating ingredients on top of the burger. Temperature can be a great factor in being able to enjoy the taste of a better burger. So this recipe builds taste until finally breaded at a warm temperature. Since great taste is one highlight to a better burger, this recipe uses ground beef short rib meat that when braised will yield impeccable taste. The taste and texture is further enhanced with the use of lobster, mango and wasabi. A nice oversized grilled bun with a wasabi mayonnaise is used to complete this burger. The use of lobster in the burger is highlighted in the presentation with the use of lobster bibs and picks to enjoy this better burger.


10 large short ribs on the bone
3 Tablespoons of Colavita extra virgin olive oil
1 cup onions finely chopped into ¼ inch cubes
1 cup carrots finally chopped into ¼ inch cubes
1 cup celery finally chopped into ¼ inch cubes
1 teaspoon of Salt
1 teaspoon of freshly cracked Pepper
3 Tablespoons of fresh garlic minced finely
½ cup Flour
1 cup of beef stock
½ cup of Sutter Home Pinot Noir
1 ½ Tablespoon of Wasabi powder
3/4 cup low fat mayonnaise
1 Tablespoon of freshly squeezed lime juice
3 oz lobster tail meat chopped into ¼ in cubes
1/2 cup of fresh ripe mango chopped into ¼ in cubes
6 round large plain burger buns


Prepare raw beef by removing meat from bone and separating out any remaining sinu from meat. Place into food processor in batches enough meat which the processor can accomodate and grind each batch with 8 short pulses. Place ground meat from each batch into a mixing bowl bowl. Turn a burner onto med high below a medium size frying pan. Into a very large frying pan, place Colavita olive oil and allow it to get hot. Add onions, carrots and celery and stir frequently until soft (about 3 minutes). Add salt and pepper. Add garlic. Add flour to ground short rib meat and add to pan. Brown rib meat along with vegetables being careful not to burn garlic. When rib meat is lightly browned, add beef stock to pan and allow it to come to a boil. Pour contents of frying pan into a medium casserole dish. Deglaze frying pan with a ¼ cup of Sutter Home Pinot Noir and add to casserole. Mix briefly. Cover and place into a preheated 425 degree F oven for 45 minutes. Remove casserole from oven. Cool in refrigerator for 5 minutes. While cooling mixture, de-shell the meat from one lobster tail and grill for about 1 minute each side until still soft and slightly undercooked. Weigh out about 3 oz of cooked lobster meat, chop into ¼ inch cubes and add to the cooled mixture along with the chopped mango. Add 1 Tablespoon wasabi (reserving ½ tablespoon), ½ cup mayonnaise (and reserve remaining ¼ cup for bread), and lime juice to cooked casserole mixture. The mixture should be juicy. Mold the cooked mixture into six burger patties. Into reserved ¼ mayonnaise, add ½ Tablespoon of wasabi powder and mix. Grill hamburger buns until lightly very lightly browned. Spread remaining mayonnaise/wasabi mixture onto the side of each bun. Cut in half and secure with a lobster pick. Serve immediately while still warm.


Presentation notes: The burger should be plated with the following presentation: wasabi powder around ouside of the plates with three 1/4 inch chooped cubes of mango place at the 12, 3,6, and 9 O'clock positions on the lip of a round plate; burger on bun cut in half and opened up on plate to expose inner ingredients held together with a lobster pick though the center of each. A plastic lobster bib should be provided to wear for each judge as this recipe yields six very juicy burgers.