American Surf & Turf Burger

Born in Seattle, the original Surf 'n Turf symbolised the middle class continental cuisine — an irresistible matured beef patty and lobster drenched in the creamy and well-rounded flavour of Thousand Island sauce. Diced tomatoes and salicornia add a touch of fresh aromas and crunch to the recipe.

Mise en place

< Max 1 day in advance >

Make the Thousand Island sauce: mix mayonnaise, ketchup, chopped pickle, a dash of white vinegar, and a pinch of paprika. Season to taste with salt and pepper. Store in the refrigerator.

< Max 4 hours in advance >

Defrost the brioche bun (60’ at 22°C). Dice the tomatoes and store in the refrigerator.

Preparation

1. Lightly toast the inside of both the top and bottom bun. Fry the beef patty to medium-rare or as desired. Fry the lobster briefly in a hot pan until juicy and cooked

2. Open the brioche bun and place a layer of salicornia on the bottom half. Place the grilled beef patty on top, then add a portion of lobster.

3. Finally, top with diced tomatoes and a spoonful of Thousand Island sauce. Close the burger and serve immediately!