RECIPES: Recipe Details

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The American Dream Burger: Surf and Turf Surprise burgers with Old Bay aioli

Here’s to you, America! These burgers celebrate the unique tastes that make America great, and can be grilled up and enjoyed from coast to coast! Succulent lobsters from the East Coast sautéed with lemon and fresh, woodsy thyme… America’s finest delicious and flavorful beef, grilled to perfection…. Mixed greens tossed with red-wine vinaigrette … And a light, garlicky, aioli with the piquant flavor of Old Bay… So pair this delectable taste sensation with a delicious, fruity Sutter Home Cabernet Sauvignon, kick up your heels and raise your glass! You’re living the dream!

Ingredients 

Patties:
2 ¼ lbs top quality ground tenderloin
1 shallot , finely chopped
4 cloves garlic, finely chopped
1 tsp kosher- style salt
2 tsp coarsely ground black pepper
2 tsp ground cumin
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 - 1 to 1 ½ lb lobsters, steamed
1 stick butter
the zest of 1 lemon
1 tbsp fresh thyme leaves
dash of salt and pepper
For the Old Bay aioli:
4 garlic cloves
1/2 tbsp sea salt
1 tbsp Grey Poupon Dijon mustard
1 large egg yolk
1/2 to 3/4 cup Colavita Extra Virgin Olive Oil
1/2 tbsp warm water
2 1/2 tsp freshly squeezed lemon juice
2 tsp Old Bay
For the Vinaigrette-tossed Mixed Greens
1 tbsp Grey Poupon Dijon Mustard
2 tbsp Red Wine Vinegar
2 tbsp Colavita Extra Virgin Olive Oil
1/2 tsp kosher-style salt
1/2 tsp coarsely ground black pepper
1 clove garlic, finely chopped
4 cups fresh and crisp mixed green salad blend
6 Poppyseed Kaiser rolls, sliced
2 to 3 tbsp vegetable oil to brush on the grill
approximately 2 tbsp Colavita Extra Virgin Olive oil for brushing on the rolls after toasting

Instructions 

Place the ground tenderloin in a large glass bowl or casserole dish, pushing gently to distribute the meat evenly across the bottom. Sprinkle the shallot, garlic and spices across the meat evenly. Pour the soy sauce and Worcestershire sauce across the meat, cover dish with plastic wrap and set aside to allow the sauces to soak into the meat.

Twist off the claws of each lobster. Crack the claw and knuckles with the kitchen shears and remove the meat. Ensure that you have removed the hard opaque inner shell from the claw meat. Set meat aside in a glass bowl. Remove the tail and dispose of the body. Use a sharp pair of kitchen shears to cut the shell off the tails of the lobsters. Remove and discard the black vein running the length of the tail meat. Combine the tail meat with the claw meat, and cut into bite-size pieces.

On the grill, heat a large, non-stick, fireproof skillet. Melt the stick of butter, adding the lemon zest, thyme, salt and pepper. When the thyme leaves begin to fry, add the lobster meat and sautee lightly for several minutes, until lobster absorbs most of the butter. Using a spoon, drain the meat from the skillet and place on a plate, separating into 6 even portions.

Remove the plastic wrap from the beef mixture, and mix together until achieving an even distribution. Separate into 6 even portions for the patties. To form the patties, take each portion of beef, and separate one third of the beef and set aside. Form the remaining two-thirds into a patty with an indented “bowl” in the middle. Place one portion of the drained lobster into the indent, then press the separated final third of the beef back onto the sides, forming a full patty. Cover the patties with plastic wrap and set aside, refrigerating if possible.

Next, prepare the aioli. Mince the garlic and sea salt in a food processor until forming a paste. Add the egg yolk and then, very slowly, add ¼ cup of the olive oil in a steady stream, while continuously blending. Add the lemon juice and water, and then the remainder of the olive oil until the mixture approaches the consistency of a light mayonnaise. Add the Old Bay and continue blending until the Old Bay is mixed in completely.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until cooked through, approximately 5 – 6 minutes on each side for medium. During the last two minutes of grilling, lightly toast the rolls on the grill, cut side down. Upon removing, brush lightly with olive oil.

While the burgers are grilling, add the mustard, vinegar, olive oil, salt, pepper and garlic in a bowl and whisk vigorously with a fork, until blended. Add the mixed greens to the dressing and toss lightly until greens are evenly covered.

To assemble the final product, spread a thick layer of the aioli on the bottom of the bun and place the burger on top. Add a small portion of the mixed greens on top of the burger, then place the top bun. Secure with toothpicks and cut in half, presenting the lobster stuffing to a hungry crowd!

Makes 6 servings – save one for yourself!

Comments 

Be sure to create as much of an insulated patty as possible and drain the lobster butter away to prevent the butter from dripping into the grill and flaming up. The utensils needed for the preparation of this burger include: Kitchen Shears, a Food Processor, a non-stick fireproof skillet, a glass casserole, 2 glass bowls, plastic spatula. The preparation may look like it takes several steps, but each step is easy and relatively quick. And the payoff is worth it!