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Surf & Turf Burger with a BBB (Bit `o’ Basil Butter)

Just thinking about this Surf & Turf Burger makes me very hungry and happy, and the only way to see me happier is when I’m cooking this one up for family and friends. It's even better served with a classic Caesar salad and a glass of Sauvignon Blanc after a day at the beach.… This recipe is enhanced by the BBB (Bit `o’ Basil Butter), which not only is inside the burger (to keep the fillet mignon moist and flavorful, along with the mushrooms and garlic), but also tops the grilled lobster. You might need a bib, but please try to enjoy each and every savory drop.

Ingredients 

¾ C unsalted butter
3 cloves garlic, minced
3 Tbsp fresh basil, finely chopped
¼ tsp dried tarragon
3 limes
2 ½ tsp kosher salt
1 ½ tsp fresh ground black pepper
1 bottle Sauvignon Blanc (ok, only ¾ C is needed for the recipe, as the chef may need at least a glass)
1 lb lobster tail
5 Tbsp EVOO (Extra Virgin Olive Oil)
2 lbs fillet mignon, trimmed
1 large portabella mushroom, finely chopped to yield 1 ½ C
1 bunch fresh spinach leaves
8 oz goat cheese, chilled
1 large ripe Haas avocado
6 Kaiser buns, split

Instructions 

BBB: Soften the butter, and to it combine in the garlic, fresh basil, tarragon, juice from ½ a lime, 1 tsp kosher salt, ½ tsp fresh ground pepper, and 1/4 C Sauvignon Blanc. Place this mixture onto a sheet of plastic wrap and mold into a log about 1” round. Tightly surround the log with plastic wrap and place into a freezer to set. Lobster: Remove lobster meat from the tail; slice the meat on the diagonal (along its length) into 12 equal pieces, and arrange into a shallow dish. Cover the lobster slices with the zest of 1 lime, and add ¼ C Sauvignon Blanc and juice from ½ lime over all the slices. Drizzle 2 Tbsp EVOO and dust with fresh ground pepper and kosher salt. Cover and refrigerate until ready to use. Fillet Mignon Burger Mixture: Cut the fillet mignon into 1” cubes. In batches, place ¼ of the cubed fillet mignon into a food processor with a metal chopping blade, and pulse about 10-12 times to achieve a small chop. Place first batch into a bowl and repeat 3 additional times. Add chopped mushrooms, 1 tsp kosher salt, ½ tsp fresh ground pepper and ½ of the BBB log, chopped. Mix, avoiding overworking, then divide into 6 equal portions to form 5” patties. Drizzle the patties on both sides with 3 Tbsp EVOO and place onto a flat platter. Dust with kosher salt and fresh ground pepper, and add ¼ C Sauvignon Blanc. Cover and refrigerate. Grill Prep Time: Ready your wood grill with mesquite charcoal to achieve a medium-hot, ash covered coal. 15 minutes prior to the grill being ready, remove the patties and the lobster from the refrigerator. Wash the spinach, remove the stems, and julienne the leaves. Slice the chilled goat cheese into 12 pieces and cut 1 lime into 6 wedges. Cut 1 avocado in half, and then lengthwise into 12 slices. Cut ½ of the remaining BBB log into 6 pieces. Cover and refrigerate all just cut items until final burger building. Melt the remaining BBB, brush each side of the split Kaiser buns, and set aside. Grilling: Over the readied coals place lobster pieces on the grill to cook for no more than 1 minute, uncovered. Flip and drizzle with remaining marinade, cooking for no more than an additional 1 ½ minutes. Remove to a clean plate and cover with foil. Place burgers on the grill. Drizzle with remaining marinade as they cook and flip after 4-5 minutes. Place 2 slices of the goat cheese on each burger and continue to cook uncovered for 2 minutes. Top with 2 pieces of the grilled lobster, cover the grill, and cook for 2-3 additional minutes for medium burgers. Remove the burgers to a platter and top each with a slice of BBB. Place the split buns which have been buttered with the BBB onto the grill, buttered side down, for about 1 minute to lightly toast. Assemble burgers onto the serving plate by placing the grilled Surf & Turf Burger on a toasted Kaiser bun bottom. Cover the inside of a top bun with a small pile of the julienned spinach and two slices of avocado, and finish by squeezing a lime wedge over the top. Serve immediately. Serves 6.

Comments 

1) To keep this burger healthy, I like to use spinach, but romaine could substitute for a bit more of a crunch factor. 2) As the burgers are drizzled with EVOO, there is no need to brush the rack with oil. 3) The moisture from the mushrooms, as well as the fat in the BBB compensate for the lower fat content in the fillet mignon. Additionally, the butter is intended to compliment the lobster J 4) For optimal visual aesthetics, this burger is best served open-faced, unless doing so violates any contest rule.