Sweet-Heat Surf & Turf Burgers
1/2 Pound Lump Lobster Meat (about 2 tails), fresh or thawed from frozen
1 Pound Lean Ground Beef
1/2 Teaspoon Salt and Pepper, or to taste
1/4 Teaspoon Cayenne Pepper
1 Tablespoon Butter
4 Slices Provolone or American Cheese
4 Martin’s Sandwich Potato Rolls
Lemon Browned Butter Aioli:
2 Tablespoons Butter
1/2 Cup Mayo
1 Tablespoon Lemon Juice
1-2 Tablespoons Sweet Thai Chili Sauce
1 Clove Small Garlic, minced
1 Pinch of Cayenne
1 Pinch of Salt and Pepper
Corn & Peach Salsa
2 Ears Grilled Corn
1 Peach, finely chopped
1 Avocado, chopped
1/4 Cup Fresh Basil, sliced
1 Jalapeño, seeded and chopped
1 Lemon, juiced
1 Pinch of Salt
Bring a large pot of salted water to a boil. Cut along the top-center of the lobster tails to expose the meat, then boil tails for 10 minutes or until shells turn bright red and lobster meat is opaque and tender. Using tongs, transfer to a plate to drain and let rest until cook enough to handle.
Alternatively, you can grill or broil the thawed tails with butter for additional flavor and char.
Meanwhile, grill corn. Chop remaining fruits/vegetables as indicated.
Form the ground beef into 4 equally sized burgers. Season with salt and pepper and a pinch of cayenne. Arrange burger patties on a plate, cover, and refrigerate for 15-30 minutes.
Meanwhile, prepare aioli. In a heavy saucepan melt butter over medium heat until just browned. Butter should start to froth, and then begin to brown along the bottom. Whisk the bottom of the pan to loosen the browned bits then transfer browned butter to a small bowl and set aside to cool.
Add the mayonnaise, lemon juice, sweet Thai chili sauce, minced garlic, pinch of cayenne, salt and pepper to a medium bowl. Stir in the cooled brown butter and whisk until smooth and combined; cover and refrigerate until ready to use.
Prepare Corn & Peach Salsa. Cut the kernels off the grilled corn and place in a medium bowl. Add chopped peaches, avocado, basil, jalapeño, lemon juice, and a pinch of salt. Stir to combine; refrigerate until ready to use.
Once lobster tails have cooled, remove and roughly chop lobster meat.
Heat a large skillet, griddle, or cast iron pan over medium-high heat. Melt 1 tablespoon butter to coat surface of pan. Add burger patties, in batches if necessary, and cook 4-5 minutes per side or until cooked through. Toward last minute of cooking, add cheese and allow to melt.
Tip: For smashburger-style burgers, make sure pan is fairly hot. Patties should start to sizzle immediately when added to pan. Use the flat side of a spatula to press down on the patty so that it compresses against the hot pan. Press once only, at the beginning, then do not touch again except to flip. Second side should take less time since the patty is thin.
Alternatively, grill or fry burgers using your desired method.
Method 1: Spread bottom bun with Lemon Browned Butter Aioli. Add the burger patties and cooked lobster meat. Top with Corn & Peach Salsa.
Method 2: Top bottom bun with Corn & Peach Salsa. Add burger patty. Combine lump lobster meat with the Lemon Browned Butter Aioli. Add the lobster salad to the top of the burger patty.
Serve and enjoy!
Recipe inspired by: www.halfbakedharvest.com