Louie's Cape Breton Surf N Turf Burger

Courtesy of Steven Allen of Little Louie's Burger Joint and Soupery.
Directions for: Louie's Cape Breton Surf N Turf Burger

Ingredients

Mayonnaise

2 egg yolks

2 Tbsp Dijon mustard

1 lemon, zested and juiced

1 tsp sea salt

1 cup vegetable oil

2 Tbsp white vinegar

Tartar Sauce

3 gherkins, finely chopped

4 Tbsp kalamata olives, chopped

2 Tbsp capers, chopped

2 Tbsp red onion, chopped

Coleslaw

1 cup white cabbage, finely chopped

cup red cabbage, finely chopped

cup carrot, finely chopped

cup red onion, finely chopped

Burgers

2 lb(s) medium ground beef

1 medium onion, finely chopped

2 clove garlic, finely chopped

2 Tbsp Dijon mustard

2 Tbsp hoisin sauce

1 Tbsp horseradish

3 Tbsp light soya sauce

1 tsp hot sauce

1 egg

4 Tbsp dried breadcrumbs

Lobster

cup all-purpose flour

1 Tbsp baking powder

1 egg

salt and pepper, to taste

1 bottle pale ale

oil, for frying

Assembly

6 buns

Directions

Mayonnaise

1. Place egg yolks, Dijon mustard, lemon zest, and sea salt in a food processor and mix well; with the machine running, drizzle vegetable oil into mixture in a slow and steady stream.

2. When mixture starts to thicken, alternate additions of lemon juice, lemon zest, vinegar, and remaining oil.

Tartar Sauce

1. Add chopped gherkins, olives, capers, and red onion to half of the mayonnaise and mix well. Refrigerate until assembly.

Coleslaw

1. Combine cabbage, carrot, and red onion in a large bowl; add mayonnaise until you reach preferred consistency for coleslaw.

2. Set aside until assembly.

Burgers

1. Preheat oven to 395F. Preheat grill.

2. In a large bowl, combine ground beef, onion, garlic, Dijon mustard, hoisin, horseradish, soya sauce, hot sauce, egg, and bread crumbs; mix well until combined.

3. Form mixture into 6 equal patties and place on a parchment-lined baking sheet. Place tray of burgers in the oven for 6 minutes.

Lobster

1. Preheat 3 inches of oil to 350F in a heavy-bottomed pot.

2. To make a batter for the lobster, stir together 1 cup of the flour, baking powder, egg, salt, and pepper. Whisk beer into the flour slowly until batter reaches a thick pancake batter consistency.

3. Remove lobster from the fridge and pat dry. Toss in remaining flour and shake off excess.

4. Dredge lobster in batter and fry lobster in hot oil for 1 minute; flip lobster and continue frying for 1 additional minute.

5. Place fried lobster on a paper towel to drain.

Assembly

1. Preheat grill.

2. Remove burgers from oven and grill for 1 minute per side; remove burgers from grill and let rest for 2 minutes.

3. Toast buns on grill.

4. To serve, spoon 1 tablespoon of tartar sauce on each side of the bun. Place burger on bottom bun and top each patty with a mound of coleslaw, a lobster tail, and the top bun.

5. Pierce lobster claws with a bamboo skewers and stab through the entire burger.

See more: Beef, Comfort Food, Dinner, Eggs/Dairy, Main, Seafood