How To Make A Big Boy Beef Lobster Burger — Recipe
June 21, 2016 | Joe Gorgone
The United States is a melting-pot country. As such, American cuisine is largely made up of influences and flavors from the ancestors of the country’s greatest chefs. There are few chefs that serve as a better example of that fact as our friend Chef Wenford Patrick Simpson of B.B. King Blues Club & Grill and the Highline Ballroom..
Chef Wenford hails from Jamaica and honed his cooking skills in the kitchens of various Caribbean hotels and cruise ships before bringing his unrelenting enthusiasm and energy to New York City. He’s no stranger to combining flavors you wouldn’t otherwise think to combine—he was even featured in our cookbook, This Is Not A Hamburger Cookbook, earlier this year for his smoked ground beef and smoked brisket picadillo recipe (which you can also see here).
This week, he’s taking us to the coast with another killer combo: beef and lobster. It’s the perfect surf ‘n’ turf recipe just in time for the first week of summer!
Ingredients
- 8 ounces Schweid & Sons Burger patty
- 6 ounces lobster meat (preferably claw)
- 4 ounces fresh mozzarella
- 2 ounces sliced tomato
- 1 ounce micro bull's blood leaf
- 1 honey brioche bun
- Salt and pepper to taste
- olive oil
Servings:
Units:
Instructions
- 1. Grill your Burger to your specification—we recommend medium.
- 2. After the lobster meat is prepped and ready, sauté lightly with olive oil, salt, pepper, fresh garlic, and lemon juice.
- 3. Place micro greens on a honey brioche bun after toasting the bun lightly.
- 4. Put the Burger patty on a spatula and the lobster meat on top the Burger, followed by 2 slices of fresh mozzarella cheese.
- 5. Place under a salamander grill and melt the cheese.
- 6. Once the cheese is melted, place the Burger patty on top of the micro greens, drizzle with olive oil, and serve with Cajun potato chips.
- 7. Enjoy!
Share this Recipe
About Chef Wenford Patrick Simpson
Chef Wenford Patrick Simpson is known by many for his talent in infusing a variety of tastes and culinary influences, but those who know him are drawn to his genuinely amiable nature. Born in Jamaica, Chef Patrick’s love started humbly in his family’s kitchen, but quickly developed into a true passion as he began experimenting with different flavor combinations. He splits his time between B.B. King Blues Club & Grill on 42nd Street and their sister restaurant, the Highline Ballroom as Corporate Chef. With a dynamic, indefatigable energy level, Chef Patrick’s engaging, sincere personality is beloved by co-workers and customers alike.
