Lamb and Lobster Burger

16

A surf n' turf meal served with homemade Guacamole and Roasted Corn Sundried Tomato Salsa.

Equipment needed: Tin foil, food processor, BBQ

Courtesy of Dwayne Ennest of Big Fish

Roasted Onions & Jalapeno

• 2 large white onions
• 3 clove garlic, peeled
• 6 jalapeno peppers

Roasted Corn Sundried Tomato Salsa

• 4 corn on the cob
• 1 cup sundried tomatoes
• 1 large red onion, diced finely
• 2 Tbsp lime juice
• 2 Tbsp cilantro, chopped
• 1 English cucumber, diced
• 3 roasted jalapenos, diced
• 1 Tbsp coarse sea salt

Guacamole

• 6 ripe avocados
• 1 large red onion, finely diced
• ¾ cup lime juice
• 2 Tbsp cilantro, chopped
• 1 Tbsp ground cumin
• 3 roasted jalapenos
• 1 Tbsp coarse sea salt

Lobster

• 1 lobster (approx. 1.5 lbs)

Lamb Patties

• 2 large roasted white onions
• 3 clove roasted garlic
• 5 lb(s) ground lamb
• ¼ cup chopped parsley
• ¼ cup HP sauce
• 2 Tbsp Worcestershire sauce
• 1 Tbsp Tabasco sauce
• 2 eggs
• 1 tsp ground chilli powder
• 1 cup Panko bread crumbs
• 2 Tbsp coarse sea salt

Lamb and Lobster Burger

• salt and pepper, to taste
• 10 slices (1-oz each) cambozola cheese
• 10 ciabatta buns (or substitute with 10 hamburger buns)

To Make

Roasted Onions & Jalapeno

1. Preheat oven to 400 degrees Fahrenheit.

2. Wrap onions, garlic, and jalapeno peppers in foil.

3. Place in oven and roast for 30 minutes.

Roasted Corn Sundried Tomato Salsa

1. Preheat grill to medium-high heat.

2. Heat large pot of water and bring to boil. Blanch corn in boiling water for 2 minutes. Remove corn from water and grill on hot BBQ for 5 minutes or until kernels turn a golden yellow. Shave kernels off cob. Caution, corn will be hot. Set aside.

3. Soak sundried tomatoes in warm water until soft. Drain tomatoes and dice.

4. Add corn kernels, diced red onion, lime juice, cucumber, cilantro, roasted jalapeno, and sea salt to sundried tomatoes.

5. Let stand 30 minutes.

Guacamole

1. Peel and dice avocados.

2. Combine all ingredients and let stand for 30 minutes.

Lobster

1. Bring pot of water to a boil.

2. Place lobster in pot. Allow for 6 minutes of cook time per pound of meat.

3. Note: Lobster will turn bright red once cooked through.

4. Declaw meat and set aside.

Lamb Patties

1. Puree roasted onion and garlic.

2. Combine all ingredients in food processor.

3. With hands form mixture into even 7-ounce balls. Press down gently to form 10 even patties.

Lamb and Lobster Burger

1. Preheat grill to medium high.

2. Season lamb patties with salt and pepper to taste. Grill for 10 minutes on each side or to desired doneness.

3. Remove patties from grill and top with 2-ounces of lobster meat and 1 slice cambozola cheese each. Place patties in oven for 2-3 minutes until cheese has melted.

4. Grill ciabatta buns for 30 seconds on each side until golden.

5. Remove from oven and place each patty on open ciabatta bun. Top with 1 tablespoon salsa and guacamole each. Close bun and serve.

Chicken Cheddar and Guacamole Burgers

Recipe by: kemosuave

 

"Looks and tastes great. With the price of beef nowadays I needed a healthier and a little cheaper way to get my burger fix. You could use ground turkey instead of chicken, I would think. And toasting the buns adds another layer of flavor."

• 1 1/2 pounds ground chicken
• 1/2 cup minced yellow onion
• 1/3 cup minced fresh cilantro
• 1/3 cup shredded Cheddar cheese
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced
• 1/2 lime, juiced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon ground black pepper
• 4 slices Cheddar cheese
• 4 hamburger buns, split and toasted
• 1/4 cup guacamole, or to taste
• 4 teaspoons chopped fresh cilantro, or to taste

To Make:

1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

2. Mix ground chicken, 1/3 cup cilantro, Cheddar cheese, garlic, jalapeno pepper, lime juice, cumin, paprika, salt, and pepper together in a bowl; shape into 4 patties.

3. Cook patties on grill until the bottom is browned, 3 to 4 minutes; flip the burgers and top with a slice of Cheddar cheese. Continue cooking until no longer pink in the center, 1 to 2 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer burgers to a plate to rest until juices are reabsorbed into the meat, about 3 minutes.

4. Put burgers onto split buns and top with guacamole and cilantro.

Pig Burger

Credit Allrecipes

Recipe by: Geoff Small
 

"This is a unique burger, invented in Australia. The burger consists of: Grilled chicken fillet, grilled bacon, lettuce and tomato on a toasted foccacia bun, with herbed mayo on the base and guacamole on the crown. The burger got its name due to the strange range of ingredients. They taste fantastic, however you may need a few napkins to clean up afterwards, depending on the amount of guacamole." 

• 2 slices focaccia bread
• 1 tablespoon herb mayonnaise
• 1/8 cup shredded lettuce
• 2 slices ripe tomato
• 1/4 pound grilled chicken breast
• 3 slices bacon
• 2 tablespoons guacamole 

Guacamole

• 2 ripe Hass avocados
• 1 tbsp fresh lime juice
• 2 tsp minced garlic

To Make:

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 

2. Toast focaccia. Spread mayonnaise on one side of one slice, then top with lettuce, tomato, chicken, bacon and guacamole. Top with second slice of focaccia.

Extreme Burger #1

Makes 4 burgers

•  2 lbs ground chuck (80% lean)
• 1 tbsp Worcestershire sauce
• 1/2 tsp smoked paprika
• 1.2 tsp onion powder
• Kosher or sea salt
• Freshly ground black pepper

Mayo

• 1/2 cup mayonnaise
• 1 tsp minced garlic

Guacamole

• 2 ripe Hass avocados
• 1 tbsp fresh lime juice
• 2 tsp minced garlic

Toppings:

• 8 slices thick cut bacon
• 8 slices sheddar cheese
• 4 leaves Boston or iceberg lettuce 
• 1 ripe beefsteak tomato, cut crosswise into 4 slices about 1/2 inch thick
• 4 hamburger buns, split

To Make:

1. In a skillet over medium heat, fry the bacon until crisp, 10-12 minutes, turning occasionally. Drain on paper towls.

2. Whisk the mayo ingredients, including 1/2 tsp salt and 1/4 tsp pepper.

3. Mash the guacamole ingredients, including 1/2 tsp salt and 1/4 tsp pepper.

4. Mix the ground chuck with the Worcestershire sauce, 1 tsp salt, 1/2 tsp pepper, the smoked paprika and onion powder, and then gently form 8 patties of equal size, each about 1/2 inch thick and a little wider then the buns. Refrigerate the patties until ready to grill.

5. Prepare the grill for direct cooking over medium high heat.

6, Grill the patties over direct medium high heat, with the lid closed, until cooked to a medium doneness, 6-8 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese over each patty to melt, and toast the buns, cut side down, over direct heat.

7. Build each burger on a bun with garlic mayo, a lettuce leaf, a tomato slice, to patties, as much guacamole as you like, two slices of baconand more garlic mayo. Serve immediately.