Surf and Turf burger

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Surf and Turf burger

  • Servings: 16
  • Difficulty: easy
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Barbecue may not be the road to world peace, but it’s a start.

Anthony Bourdain

It’s cold and snowy and blowing and depressing and I want it to end……… come on Mother Nature have a heart BRING ON THE SUMMER—– please??

Okay so my grovelling didn’t work and despite what some rodent proclaimed a few weeks back winter and all it’s icy snowy wonder is here to stay for a wee bit more but that doesn’t mean I can’t dream of warm weather, cold beer and BBQ right? 

So in honour of summer dreaming I decided to make Surf and Turf burgers for dinner tonight. Now absolutely everyone has “the best” burger recipe and I for one am not about to get into a war of words over who is right and who is not but suffice it to say the best burger (in my humble opinion) is one where the patty stands on it’s own based on a righteous flavour profile and is simply enhanced by whatever toppings you put on it.

With that in mind here is how we do this one.

Shopping list:

  • 2 Pounds ground Pork
  • 2 Pounds ground Beef
  • 12 peeled and deveined 26-30 Shrimp
  • 1 medium Onion – minced
  • 3 Eggs
  • 3 Garlic cloves – finely diced
  • 3 tablespoons Blackening Spice
  • 2 Tablespoons Old Bay seasoning
  • 2 ounces Worcestershire sauce
  • 1 Red Onion – sliced
  • 1 large Tomato – sliced
  • 2 tablespoons Butter
  • handful of Spinach
  • Soft Crusty rolls – split

Putting it all together:

  1. In a large non reactive bowl mix together the pork, beef, onion, garlic, Worcestershire, eggs and blackening spice. Cover and refrigerate for approximately 1 hour.
  2.  Using a standard ice cream scoop form 4 ounce patties.
  3. Grill or pan fry the burgers until the internal temperature reaches 165 degrees.
  4. In  a medium saucepan melt the butter and add the garlic. While the garlic butter is heating dust the shrimp with the Old Bay and add to the garlic butter. Saute until the shrimp is pink, about 4 minutes.
  5. Build your burger and enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                           Bon Appetit

 

Black and Blue Burger

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It’s been quite a while since I posted anything here and for that I am sorry because I did truly enjoy posting my recipes and reading your comments but sometimes life simply gets in the way .

In an effort to get back to Blogging and posting my recipes I thought I would start out with something very “simple but tasty” and one meant for the grill since that particular season is once again, almost, upon us.

INGREDIENTS:

  • Two pounds ground beef
  • Two eggs, beaten
  • 1/2 cup bread crumbs
  • 1/4  cup blackening spice —– recipe follows
  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 4 teaspoons blue cheese crumble
  • 2 teaspoons garlic

BLACKENING SPICE:

  • 1 heaping tablespoon smoked paprika
  • 2 teaspoons salt
  • 1 heaping teaspoon granulated garlic
  • 1 heaping teaspoon granulated onion
  • 1/4 to 1/2 teaspoon ground cayenne pepper
  • 2 teaspoons black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

 

PUTTING IT ALL TOGETHER:

  • In a large, non reactive, bowl place the ground beef, eggs, bread crumbs and blackening spice and mix well being careful not to over mix as this will tend to break down the fat content of the meat.
  • Let sit in the refrigerator for approximately 30 minutes as this will allow the mixture to firm up
  • While the meat mix is firming up add the mayo, sour cream, blue cheese and garlic to another bowl and mix until well incorporated.
  • Refrigerate for 10 to 15 minutes
  • Form 4 ounce patties (or larger if you wish) and grill until the burgers reach 165 degrees internal
  • Coat the bottom of the burger bun with the Blue Cheese mix add the burger and a slice of tomato and red onion.
  • A dollop of mustard on the top finishes the burger quite nicely.

There you have it……… “a simple but tasty recipe for the grilling season and beyond”

OH……. and be forewarned. This burger is at least a three napkin burger.

Until next time………….    BON APPETITE