RECIPES: Recipe Details
Sunshine State Burger with Sunset Sauce and Key Lime Salsa
½ lb ground sirloin
1 lb 70/30 ground beef
2 tbsp Key lime juice (Persian lime can be used)
1 tsp fresh ground sea salt
1 tsp fresh ground pepper
12 medium shrimp- raw, peeled and deveined (Florida pink preferred)
¼ c Hellman’s Mayonnaise
½ tsp orange zest (Florida or California orange can be used)
1 tsp cumin
¼ c hot n spicy cocktail sauce
Key Lime Salsa
¾ cup chopped fresh tomato
¼ cup minced Vidalia Onion
4 spring onions
½ tsp Key lime juice (Persian lime can be used)
1 tsp chopped cilantro
2 tbsp Sutter Home Moscato Wine
2 tbsp chopped avocado
1 tsp orange zest
1/8 tsp fresh ground sea salt
6 Arnold Sandwich Thin Buns (or any quality bun) buttered
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties, carefully combine ground sirloin, beef, key lime juice, salt and pepper handling as little as possible. Shape into 6 patties. Press 2 shrimp onto the top of each patty.
Sunset Sauce: Whisk all ingredients together and refrigerate.
Key Lime Salsa: Combine all ingredients in small bowl, cover and refrigerate.
When the grill is hot brush with oil and place the patties shrimp side up on the rack. For medium well cook 5-6 minutes then carefully flip and cook additional 4 minutes. After burgers have been flipped place buttered buns on the grill to toast.
Spread Sunset Sauce on both sides of cut buns. Place burgers on bottom buns and top with equal portions of Key Lime Salsa and then top burgers with remaining buns.
Sunset Sauce and Key Lime Salsa can be made in advance.
Key lime (also known as Mexican or West Indies lime) is smaller with a higher acidity (making the lime tarter), a stronger aroma, and a thinner rind than that of the Persian lime. It is the distinctive flavor and aroma that makes the Key lime a culinary favorite. Green key limes are actually immature a fruit as they ripen to a yellow color, the acid content diminishes greatly, resulting in a sweeter fruit.
The name comes from its association with the Florida Keys, where it is best known as the flavoring ingredient in Key lime pie. Key limes were grown commercially in southern Florida until the 1926 hurricane wiped out the citrus groves. Today most Key lime products are commercially obtained from Mexico.