RECIPES: Recipe Details
Surf and Turf Burger - Steamboat Style - "Simply Uncomplicated!"
In the little town of Steamboat Springs, Colorado, home to "Champagne Powder", Olympian athletes and world class skiers, the locals like their food prepared just like their lifestyle..."simply uncomplicated!" The ingredients also have to be fresh, just like our cool Rocky Mountain air. When it comes to our burgers, we like them juicy and piled high with savory, yet simple to find local ingredients. Living in the seclusion of the stunning Yampa Valley, some would question how we could possbily have fresh seafood at hand, but being the exclusive resort town that we are and catering to our guests from all around the world, it's a must! My "Surf and Turf Burger - Steamboat Style" let's the East meet the Old West in combining a traditional savory lobster roll filling with freshly marinated heirloom tomatoes and just a down-right great simple burger. The buttered, lightly toasted roll tops it all off for a mouth watering delight! Simply uncomplicated!
Lobster Roll Topping:
2 lbs cooked lobster meat (roughly chopped)
1 small rib of celery (finely chopped)
1/4 cup of mayonaise (do not use Miracle Whip or salad dressing)
1/4 tsp. of fresh lemon juice
Pinch of kosher salt and pepper
2 large heirloom tomatoes
1/2 cup Colavita Extra Virgin Olive Oil
1/2 cup packed fresh basil leaves (roughly chopped)
2 lbs. ground chuck
2 Tbs. preferably fresh minced garlic
1 Tbs. Tabasco Sauce
1/2 cup Sutter Home Merlot
11/2 tsp. kosher salt
Vegetable Oil for brushing grill
6 quaility bakery style hamburger or keiser rolls (fairly good size, approx. 4 inches in diameter)
1/4 cup softened butter
finely chopped chives for garnish (optional)
Preheat gas grill to medium-high heat, or a medium hot fire if using a covered charcol grill.
Prepare lobster roll topping by combining all 5 ingredients in a medium size bowl and gently tossing just until combined. Cover with plastic wrap and refrigerate until burgers are almost done.
Slice heirloom tomatoes into 3 thick slices for each tomatoe. Place gently into a large zip lock bag. Pour in olive oil and fresh cut basil. Seal bag and gently turn the bag back and forth until tomatoes are coated with oil and basil. Place in refrigerator while preparing bugers.
To make the patties, place the ground chuck in a large bowl and add the next 4 ingredients. Mix ingredients thoroughly, but be careful not to over-mix. Shape mixture into 6 patties to fit the size of your rolls, once again, handling gently. Set patties aside.
Split the rolls and butter each side lightly with softened butter. Set aside.
When grill is ready, brush the vegetable oil over the cooking area so that burgers won't stick. Place patties on the rack and close the cover. Cook until done to your perference, turning the patties only once. (For medium burgers, cook approx. 6 min. on each side.)
While burgers are cooking, take lobster roll mixture and marinaded tomatoes out of the refrigerator. Drain any extra oil off of tomatoes by cutting a corner off of the zip lock bag and allowing the oil to drain out.
Place buttered rolls on the outer edges of the grill rack to toast lightly during the last 2-3 minutes of grilling the patties.
To assemble burgers, place grilled patties on each toasted roll bottom. Top each buger with one well-drained marinated heirloom tomatoe slice and a generous dollp of lobster roll filling. Sprinkle with finely chopped chives if so desired. Place a toasted roll top on each patty and serve.
Makes 6 mouth-watering burgers