RECIPES: Recipe Details

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Surf and Turf Burger

Surf and Turf is a classic combination of seafood and steak. It works just as well in this burger/crab combination. I got the idea of using a bernaise mayonaise because I am a big fan of the Filet Oscar, which is a filet mignon topped with crab, asparagus, and bernaise sauce. The brisket adds a little extra flavor to the patties. Makes 6 servings


Bernaise Mayonaise:
2 shallots, minced
1/2 teaspoon fresh coarsely ground pepper
1/2 cup dry white wine
3 tablespoons white wine vinegar coarse salt
4 sprigs fresh tarragon, stemmed
1 1/4 C mayonaise
2 pound ground chuck
1 pound ground brisket
2 teaspoons sea salt
1/2 teaspoon fresh ground pepper
6 ounces dungeness crab meat
6 ounces grated sharp cheddar cheese
Fried Leeks:
2 cups vegetable oil
2 medium to large leeks
1/2 cup cornstarch
1/2 cup all purpose flour
sea salt
Vegetable oil, for brushing the grill rack
6 Kaiser rolls, split


To prepare the bernaise mayonaise, combine the shallots, ground pepper, wine, and vinegar in a saucepan and bring to a boil. Boil the mixture until reduced by half, about 7 minutes. Transfer to a small mixing bowl and let cool. Bring 1 cup salted water to a boil in a saucepan. Blanch the tarragon for 10 seconds, rinse with cold water, and drain well. Blot dry with a paper towel and finely chop. Add the chopped Tarragon and mayonaise to the wine mixture and whisk. Taste for seasoning, adding salt or a few drops of vinegar as necessary. Refridgerate until serving. To make the patties, combine beef, brisket, salt, and pepper in a large bowl, mixing well. Handle the meat as little as possible. Divide into 6 equal portions. Then, divide each of the 6 portions in half again, flattening and making an impression in the center for the filling. Arrange 6 of the patties on a plate. Add one ounce of crab meat and 1 ounce of cheddar cheese on top of the bottom patties. Add the top patties to each of the 6 bottom patties covering the crab filling, and press the top and bottom patties together to seal the edges together. Cover and refridgerate until ready to grill. Preheat the gas grill to medium-high heat. To make the leeks, heat oil in a medium sauce pot to 350 degrees. Clean and julienne the bottom part of the leeks. Sift cornstarch and flour together. Dust leeks in flour/ cornstarch mixture. Fry in oil until golden brown (about 30 seconds). Drain on paper towl, and season with salt. Set aside until ready to use. Brush the grill rack with oil. Place the pattties on the rack, cover, and grill until browned on the bottom, about 5 minutes. Turn once and continue cooking for another 5-7 minutes for medium. During the last few minutes of cooking, place rolls, cut side down, on the outer edges of the rack to lightly toast. To assemble the burgers, place a generous amount of the bernaise mayonaise on the cut sides of the top and bottom pieces of the rolls. Place a patty on each roll bottom and add enough fried leeks on top of each patty to cover the patty. Add the roll tops and serve.