Surf & Turf Burger
How indulgent is this? Topping the best beef burger around with beautifully cooked lobster pieces that have been poached in champagne? Gourmet Burger Grill offers the Surf & Turf Burger for special occasions, but now you can make this romantic creation at home any night of the year!
About the Chefs
Gourmet Burger Grill Corporate Chef Mike Davis believes that using the best quality, in-season ingredients available and treating them the best way possible brings about the best products you can have. His repertoire includes more than 400 burger variations and he was named Best Chef in San Antonio 2009 by the readers of San Antonio Magazine.
About the Restaurant
Gourmet Burger Grill currently has two locations: at The Legacy, on the northeast corner of Loop 1604 and U.S Hwy. 281 North and at GBG CityView, on the southeast corner of IH-10 West and Huebner Road. The restaurants serve several varieties of fire-grilled 100% Angus beef burgers on freshly baked sourdough rolls, along with specialty burgers such as lamb, Ahi tuna, crab cake, portobello mushroom and chicken or turkey. Find daily specials on the restaurant’s Facebook page.
More about Gourmet Burger Grill
Gourmet Burger Grill on Facebook
Surf & Turf Burger
Serves 2
Ingredients
1-1/2 teaspoons unflavored gelatin
2 - 8 oz American Kobe Beef burger patty
4 ounces citrus champagne poached lobster, cut into 1” pieces (recipe follows)
4 oz saffron butter Sauce (recipe follows)
2 artisan white rolls split and lightly toasted
Lettuce pieces for garnish
Tomato, sliced
Red onion, sliced
Kosher dill pickle
Directions
Grill the burger to the desired temperature and place on bottom of toasted bun. Arrange the lobster pieces on top of the burger patty. Drizzle saffron butter sauce on top of the lobster and patty. Place top of toasted bun on plate and garnish with the vegetables.
Citrus Champagne Poached Lobster
Ingredients
1 stalk celery
1 carrot
1 onion
3 black peppercorns
1 bay leaf
1 quart water
1 cup Champagne
½ cup lemon juice
4 ounces lobster meat
Directions
Place all vegetables, bay leaf and peppercorns in a pot and add the water, champagne and lemon juice. Bring to a boil. Immerse the lobster meat and cook for four minutes, until the meat is bright pink. Remove the lobster, cut into 1” slices, and place on top of burger patty.
Saffron Butter Sauce
Ingredients
1 ounce olive oil
¼ teaspoon chopped garlic
½ teaspoon chopped shallots
.05 ounce saffron threads
Juice of 2 lemons
2 cups heavy cream
Kosher salt
White pepper
1/8 lb butter (1/2 stick)
Directions
Heat olive oil in sauté pan and sauté garlic and shallots until translucent, but do not brown. Add saffron threads and allow mixture to start turning color. Add lemon juice and reduce liquid by half, then add cream. Bring the cream to a light simmer, allowing liquid to reduce by 25 percent. Season with salt and pepper. Add butter and cook on slow simmer for 15 minutes.
