Surf and Turf Burgers
Surf and Turf...the best of both worlds! Served as a giant burgers! Serve up with skinny fries for the perfect weekend treat!
Ingredients
- 600g minced beef
- Salt and pepper
- 1 tbsp soy sauce
- 2 tbsp coriander, chopped
- 1 little gem lettuce
- 2 tomatoes, sliced
- 4 clotted cream buns
- 4 baby cucumbers
- 2 tbsp caster sugar
- 1 tbsp white wine vinegar
- Splash of water
Batter
- 150g self-raising gluten free flour
- Cider
- 1 large onion, peeled and sliced
- 12 shelled prawns
Mayo
- 3 egg yolks
- 1 tbsp Dijon mustard
- 1 tbsp ponzu
- 200ml veg oil
- Salt and pepper
To serve
- Skinny chips
Method
Preheat the bbq until hot and the coals are white.
Season the beef, add the soy and coriander mix by hand and shape it into rounds.
Drizzle the burgers in a little veg oil then place the burgers on the grill and gently cook for five minutes. Flip the burgers over and continue to cook them for a further five minutes.
Whisk together the flour and cider, dip in the prawns and onion rings then fry until crisp.
Toast the brioche buns sliced side down.
To cook the cucumbers, pop everything in a pan, bring to the boil then take off the heat.
To make the mayo place the egg yolks and mustard in a small blender, blitz and slowly add the oil in a drizzle until thick. Finish with the ponzu.
Fry the chips at 180c until crisp then drain and season.
To serve the burgers, layer up the buns starting with the meat, topped with lettuce, tomato, pawns, onion rings, mayo and cucumber before securing with a stick. Pop the chips in a bowl.
Ingredients
- 600g minced beef
- Salt and pepper
- 1 tbsp soy sauce
- 2 tbsp coriander, chopped
- 1 little gem lettuce
- 2 tomatoes, sliced
- 4 clotted cream buns
- 4 baby cucumbers
- 2 tbsp caster sugar
- 1 tbsp white wine vinegar
- Splash of water
Batter
- 150g self-raising gluten free flour
- Cider
- 1 large onion, peeled and sliced
- 12 shelled prawns
Mayo
- 3 egg yolks
- 1 tbsp Dijon mustard
- 1 tbsp ponzu
- 200ml veg oil
- Salt and pepper
To serve
- Skinny chips
Method
Preheat the bbq until hot and the coals are white.
Season the beef, add the soy and coriander mix by hand and shape it into rounds.
Drizzle the burgers in a little veg oil then place the burgers on the grill and gently cook for five minutes. Flip the burgers over and continue to cook them for a further five minutes.
Whisk together the flour and cider, dip in the prawns and onion rings then fry until crisp.
Toast the brioche buns sliced side down.
To cook the cucumbers, pop everything in a pan, bring to the boil then take off the heat.
To make the mayo place the egg yolks and mustard in a small blender, blitz and slowly add the oil in a drizzle until thick. Finish with the ponzu.
Fry the chips at 180c until crisp then drain and season.
To serve the burgers, layer up the buns starting with the meat, topped with lettuce, tomato, pawns, onion rings, mayo and cucumber before securing with a stick. Pop the chips in a bowl.
