Gourmet Surf ‘n Turf Burger Lobster Sensations®
Juicy char-grilled 100% Angus beef burger is seasoned to perfection, topped with a buttery lobster seafood blend and served with succulent portobello mushroom cap, sautéed onions and a slice of mozzarella cheese on a toasted bun. Place the bibb lettuce, heirloom tomato slices, pickle and Dijon aioli on the side. Served with home-cut sweet potato wedges.
Menu Part
Ingredients
| 6 | Ounces | Lobster Sensations® (Item# 004610) |
| 4 | Each | Medium Portobello Mushrooms (Bun Size) |
| 1 | Each | Onion Cut In Half, Sliced Julienne |
| 4 | Each | Bibb Lettuce, Leaves |
| 2 | Each | Sweet Potatoes, Cut Into Wedges |
| 1 | Cup | Mayonnaise |
| 1/4 | Cup | Dill, Chopped |
| To Taste | Montreal Steak Seasoning | |
| 4 | Each | Onion Rolls |
| 4 | Each | Black Angus Ground Beef, 4 Ounce Patties |
| 4 | Ounces | Extra Virgin Olive Oil |
| 1 | Each | Large Heirloom Tomato, Sliced |
| 1/8 | Cup | Dijon Mustard |
| 1 | Each | Large Sour Pickle, Quartered |
| 4 | Slices | Mozzarella Cheese |
Directions
- Prepare the aioli by mixing the Dijon mustard, mayonnaise and chopped dill in a bowl.
- Mix half of the aioli with the Lobster Sensations, form 4 patties and warm in a microwave for 45 seconds. Reserve the remaining aioli in 4 small ramekins.
- Paint the gills of the Portabello mushroom with some of the olive oil, season with steak seasoning and grill.
- Form 4 oz. hamburger patties, season with steak seasoning, paint with olive oil and grill to desired doneness.
- Toast the rolls over the char grill, sauté the sliced onions til brown.
- Cut and deep fry the sweet potato wedges until crisp on the outside and tender on the inside.
- Assemble the burger by placing a mushroom cap on the bottom roll, the burger, sautéed onions, sliced mozzarella cheese and the warmed Lobster Sensations mix. Top with the remaining roll.
- Serve with pickle, lettuce, tomato, sweet potato fries and side of aioli.
