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Recipes - Entrees/Side Dishes

Chef Chris Doepner’s Fire Grilled Surf & Turf Burger with Avocado and Tomato-Garlic Mélange

Photo of Chef Chris Doepner’s Fire Grilled Surf & Turf Burger with Avocado and Tomato-Garlic Mélange

Makes two eight-ounce burgers

  • 500 g (1 lb) fresh ground chuck – medium grind
  • 2 mL (½ tsp) coarse sea salt
  • 2 mL (½ tsp) coarse fresh cracked black pepper
  • 50 mL (¼ cup) vegetable oil
  • 2 freshly baked white kaiser rolls
  • 2 pieces leaf lettuce
  • 3 jumbo shrimp - deveined
  • 2 lemon wedges
  • 1 ripe avocado, quartered
  • 1 large vine ripened tomato, diced
  • 7 mL (½ tbsp) extra virgin olive oil
  • 1 clove garlic, minced
  • 1 mL (¼ tsp) coarse fresh ground black pepper
  • 1 mL (¼ tsp) coarse sea salt

Instructions

For the Patty:
Separate the ground beef into two equal portions; loosely form into balls. Do not over work the beef, this will cause the beef to break down and develop the consistency of pâté. Using your hands, gently press the balls into ¾-inch thick patties. Place the burgers in an airtight container and chill until ready to cook.

For Tomato-Garlic Mélange:
In a stainless steel bowl, gently combine tomatoes, garlic, olive oil, black pepper and sea salt. Transfer into an airtight container, place in a fridge allow to marinate for a minimum of 15 minutes.

Insert three slices into each avocado quarter, leaving the small segment at the tip of the fruit attached; fan.

To Cook the Burger:
Preheat the barbecue on high heat until the grill temperature has reached 340 C (650 F). Fold two pieces of paper towel into a small square and dip the paper towel in vegetable oil.

Using barbecue tongs, hold the oiled paper towel and gently wipe the barbecue's cooking surface creating a non-stick surface (known as "seasoning the grill"). Season each patty with salt and pepper on each side. Place both beef patties in the center of the barbecue and sear for 2.5 minutes. Using a barbecue spatula rotate each patty 45 degrees and cook for an additional 2.5 minutes. Flip both patties and sear once more for 2.5 minutes – rotate – and finish burger to an internal temperature of 71 C (160 F). Place the burger aside to "rest" for two minutes. Resting is the process of removing a cooked product from the heat source for a short period of time before eating to allow the juices to be absorbed back into the product.

While the burgers are cooking; place the shrimp on the grill and cook each side for three minutes or until fully cooked.

Place two buns on the grill; toast them until golden brown. Build the burgers in the following order: bottom bun, lettuce, patty, avocado, tomato-garlic mélange, and grilled jumbo shrimp. Finish the burgers with a squeeze of lemon and serve immediately.

Dettson

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