RECIPES: Recipe Details

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Surf & Turf Burger

There’s a reason that people love surf & turf platters. The sweetness and delicacy of seafood marries well with the richness and heartiness of beef. Although it seems unusual to put the two together in a burger, it turned out to be a match made in heaven! I layered grilled ground sirloin with a juicy slice of tomato, topped that with a lemony crabmeat salad, and crowned the whole thing with a golden melt of sharp cheddar (sort of a crab melt and patty melt combination). The whole thing is kicked up with chives and a little bit of jalapeno, and is pulled together in delightful harmony with a lemony mayonnaise.


Lemon Mayonnaise:
2 tsp. lemon zest, finely grated
1 1/2 tsp. lemon juice
1 tsp. jalapeno, finely minced
1/2 tsp. sea salt
1/2 tsp. pepper, freshly ground
3/4 c. mayonnaise
1 tbsp. Lemon Mayonnaise
2 tbsp. plain yoghurt
2 tsp. lemon juice
1 tsp. lemon zest, finely grated
1 tsp. jalapeno, finely minced
2 tbsp. chives, finely sliced
1/4 tsp. sea salt
6 ou. crab meat (lump meat)
5 anchovy filets (oil packed), smashed to paste
1 tsp. jalapeno, finely minced
2 tbsp. chives, thinly sliced
1/4 c. Lemon Mayonnaise
2 lbs. ground sirloin
2 tbsp. vegetable oil for brushing on grill rack
6 1/4 in. slices of large beefsteak tomato (heritage tomatoes would be nice too!)
6 deli slices sharp cheddar cheese
6 large good-quality hamburger buns
6 large red lettuce leaves


Prepare charcoal grill to medium heat or preheat gas grill to medium-high.

Lemon Mayonnaise:
Mix together well 2 tsp lemon zest, 1 1/2 tsp. lemon juice, 1 tsp. jalapeno, 1/2 tsp. salt, 1/2 tsp. pepper and mayonnaise.

Mix together well 1 tbsp. Lemon Mayonnaise, yoghurt, 2 tsp. lemon juice, 1 tsp. lemon zest, 1 tsp. jalapeno, 2 tbsp. chives and 1/4 tsp. salt. Gently, but thoroughly, mix in crab meat.

Mix together well anchovies, 1 tsp. jalapeno, 2 tbsp. chives, and 1/4 c. Lemon Mayonnaise. Add sirloin to mayonnaise mixture, and lightly but thoroughly mix with your hands to incorporate seasonings with beef. Form into 6 patties to fit bun (each patty about 1/2 in. thick).

Grill patties and buns:
Brush grill rack with vegetable oil. Place patties on grill, cover, and cook for 3 minutes (or to preference). Turn over patties. Grill for 1 minute. Top each patty with a slice of tomato. Divide crab topping into six portions, and distribute one portion over each tomato slice. Top crab with a slice of cheddar. Cover grill and cook for 2 minutes. Grill hamburger buns, cut side down, until lightly toasted.

Assemble burgers:
Spread cut sides of toasted buns lightly with Lemon Mayonnaise. Place one red lettuce leaf on bun bottom, followed by a grilled patty. Cover with the bun tops, slice in half, and serve.


Many of the same ingredients are used for the Lemon Mayonnaise, and the "Surf" and "Turf" components. So, of course it saves time if you prepare (e.g. mince) each ingredient in the amount you need for the whole recipe, using the portion you need as you need it, and reserving the rest for later use in the recipe.