Stacking A “Surf And Turf” Burger! My “52 In 22” Cooking Challenge Has Memorial Weekend Burgers!

Talk About A Wild Burger Mashup!

Let’s get right to this!

First, look at these ingredients,…hamburger. ASPARAGUS. Cherry tomatoes. LOBSTER. And PINEAPPLE.

Week #21 in my “52 In 22” cooking challenge makes a wild “Surf And Turf Burger” for Memorial Day Weekend!

Yes, this third stack of cookbooks was created strategically: I knew Memorial Day weekend was coming, so I stuck the terrific “Burger Bar” cookbook in the mix so I could make something unique for the holiday!

Chefs Keller and Wisner have a cookbook packed with unique takes on your everyday hamburger – and this one is a classic “surf and turf” variety!

I’ve never put asparagus on a burger before, and only used pineapple for “Pulp Fiction’s” famous “Big Kahuna Burger”. But this recipe calls for both, along with some of this:

Of course, you can buy a fresh Lobster and cook it yourself, but I just got these cooked claws and set them aside, ready to go.

To blanch the Asparagus, I just put them in water, brought to a boil, and cooked for just 3 minutes…then I set aside for later.

Next, I picked a fresh lemon from my tree outside and squeezed half of it into 4 tablespoons of mayonnaise and mixed it together, added a pinch of salt to taste.

Sauce done! Now, prep your ingredients – I bought these pineapple rings ready to use, and a brioche bun as well:

I added salt and pepper to my hamburger, a 90/10 meat to fat ratio…I didn’t want it too juicy with all of the other ingredients…

I also didn’t add minced onion or any Worchester Sauce, which I normally do – again, with the unique flavor of asparagus, pineapple and lobster on the burger, those added flavors didn’t seem needed, especially with the lemon mayo!

Time To Grill!

I heated my outdoor grill and put the hamburger on first…after 6 minutes I flipped it, then added the pineapple and the brooch bun to toast for a minute…

I got nice grill marks on the pineapple, then put it on top of the burger for a minute, and now it was time to build a “burger base!”

I got nice, toasty grill marks on my bottom bun, and I slathered a healthy dollop of that lemon mayo on the bottom, then laid my blanched asparagus down next…

Sliced cherry tomatoes were next – yes, the recipe called for a nicely sliced large tomato, but I used what I had! Then, add the burger, pineapple and lay your lobster on top of it all!

I will pause here to say this is already a work of “burger art”…so many vibrant colors and flavors, just waiting for a top!

The Burger Bar “Surf And Turf” Burger!

There it is: almost six inches tall, with vibrant colors and an impressive look!

I love this burger’s look: the creamy lemon mayo and the crisp green asparagus; bright red tomato, a nice medium-rare burger patty with a hint of salt and Pepper, the yellow pineapple and the bright red lobster claw!

And the taste?

Great! I mean, the pineapple pops with a sweetness and the lobster and asparagus offer a nice depth of flavor to contrast that slight sweetness – you could eat this entire thing without the meat as well!

To serve, make sure the Lobster claws really protrude – a nice presentation touch as well!

Let’s stay on burgers of your Memorial Day weekend:

Here’s a classic cheeseburger, thanks to the iconic Taylor’s Refresher hamburger stand in Napa Valley, California, where I also found this!

“The Squeeze” Burger!

This unique cooking method makes for a delicious cheeseburger that’s also a showstopper!

Click here to see how it’s done!

Interested in more conversation starters?

How about this one:

An “Ice Cream” Cheeseburger!

It looks cool and tastes even better!

Click here to see who mastered this unique bite of food:

One more unique burger you can easily make this weekend:

A “Cheese-Dipped” Burger!

See how easy and fun these are to make for your guests by clicking on my story here:

Finally, my “52 In 22” cooking challenge is 21 weeks in, and I you’ve missed any, here are a few highlights – beginning with another recipe using Lobster:

My loved how my “Sous Vide Lobster” recipe turned out – too bad it took 3 full days to make!

Clcik on my story here to see why!

If you enjoy these posts, why not subscribe and never miss out? It’s easy, and there are NO ads of any kind, just stuff I like…click on the main page and “follow” me on the upper right!

https://johnrieber.com

If you like these “52 In 22” cooking stories, then please share with your friends on social media!

Thanks!



Categories: Art, cookbooks, Food, food blog, Food Review, Hamburgers, Recipes, Wacky Food

Tags: , , , , , , , , , , , , , ,

10 replies

  1. I would love to try that delicious combination, John. I could never open my mouth wide enough to bite it though. 🙂
    Best wishes, Pete.

    Liked by 1 person

  2. Yes to everything about this recipe except for the asparagus. I know—my wife wonders why I don’t like it either.

    Liked by 1 person

  3. I love all of these ingredients, but not as much as one vertical dish)

    Liked by 1 person

  4. These are okay, I guess. I could do without the fruits and veg all over mine. I like mine classic with just meat, cheese, and type of bread. Maybe, if I’m in the mood for it, some kind of tangy sauce. I’, mot too adventurous when it comes to burgers, I’m afraid.

    Liked by 1 person

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