Surf and Turf Burger

It involves cooking lobster tails. In order to make this burger at a decent price I suggest that you look for specials for lobster tails or get them frozen. The pineapple I used was fresh. Many grocery stores offers fresh pineapple that are already peeled and cored and you can use them also. If you have to you can also just use canned pineapples.

You can also cook some of the items upfront, like the lobster tails, asparagus and pineapples and then just reheat it in a 375F degree oven for a few minutes while you cook the burgers.

Makes 4 burgers

Ingredients
2 lbs of ground Angus chuck (80% lean)
2 small lobster tails (8 oz or so), halved lengthwise
1 lbs asparagus
4 slices of ripe pineapple, peeled
1 tsp sugar
2 tomatoes, sliced
1/4 cup of mayonnaise
Baby greens or sprouts
Salt and pepper for seasoning
Olive oil
4 burger buns

Instructions

• Cook lobster tails in water for 4-5 minutes until bright red, let cool slightly
• Cut tails lengthwise and peel the meat out. Set aside and keep warm
• Sprinkle sugar on each side of the pineapple slices
• In a pan with olive oil cook pineapple slices over medium-high heat for 3 minutes on each side. They will turn gold brown because of the caramelization from the sugar
• Trim asparagus to 4 inch length and cook for 2 minutes in boiling water
• Season asparagus with salt and pepper. Keep warm
• Shape 4 patties 1/4 lbs each 1 inch thick
• Cook the burgers in a non-stick skillet 4 minutes over medium-high heat. Flip and cook for 3 more minutes for medium
• Toast the buns in toaster or under broiler in oven until golden brown
• Now assemble the burgers
• Smear mayo on both sides of the buns
• Arrange 3 asparagus on the bottom bun then the tomato slices
• Add the burger and the pineapple
• Balance the lobster tails at the top and garnish with baby greens
• Serve immediately

Enjoy