A gold star surf and turf burger

By Your Morning
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Planning a summer blowout party? You might as well close out summer in style! If you don’t like lobster feel free to swap out for seared Foie Gras, Jumbo Shrimp and or Caviar! Have fun with this one!

SERVES
2
TOTAL TIME

Ingredients

  • 225 grams ground chuck beef (80 lean/20 fat)
  • Kosher salt and black pepper, to season
  • 1 live lobster (680 grams), cooked and meat removed
  • 1 small white onion, finely diced
  • 8 sesame seed burger buns
  • 2 x large gold leaf 6 x 6 inch sheets
  • 1 tablespoon (15 milliliters) green relish
  • 1/4 cup (60 milliliters) Thousand Island dressing
  • 1/2 cup (125 milliliters) Iceberg lettuce, finely chopped
  • 2 thin slices aged cheddar cheese
  • 1 kosher pickle, cut into slices

Directions

  1. In a medium mixing bowl, combine the beef, salt and pepper. Using your hands, form 4 equal sized hamburger patties, about 6 millimeters thick and press down in the middle of them with your thumbs to create a small indent in each beef patty. Set aside at room temperature.
  2. In a large, nonstick skillet, heat 1 tablespoon (15 milliliters) of canola oil over medium-high heat. Add the onions and sauté for approximately two to three minutes or until soft and translucent. Place each burger patty into the skillet, and cook for approximately one to two minutes per side or until cooked through. Transfer the burgers onto a plate, and set aside at room temperature.
  3. Clean the nonstick skillet, and heat it over medium-high heat. Toast each bun, bottom and top, for approximately 15-30 seconds or until slightly toasted. When cool to touch carefully using the gold leaf cover the top of two burger buns completely wrapping the entire top portion of the bun.
  4. In a small mixing bowl, combine the relish and Thousand Island dressing. Set aside at room temperature.
  5. On a clean work surface, lay out two burger bun bottoms, spoon the dressing sauce on the bottom of the bun. Top it with a small spoon of cooked onions, some lettuce, a cheese slice, and then two to three slices of pickle. Top with one burger patty and a quarter of the lobster meat. Place the other bottom bun on top of the lobster meat and repeat the previous steps, and then close the burger with the top bun. Repeat with the next burger until all burgers are made.
  6. Serve with some crispy French fries, a large bib and bottle of bubbly!

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