Avocado Seafood Burgers w/ Coconut Cilantro Mayo

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Coconut Cilantro Mayo:
¼ cup coconut cream
¼ cup cilantro, chopped
½ cup mayonnaise

Avocado Seafood Burgers:
4 lobster tails
¼ cup olive oil
¼ cup melted butter
¼ cup fresh lemon juice
1 tablespoon fresh dill
2 limes, juiced
1 pound cleaned, shelled large shrimp
½ pound super lump crab meat
¾ cup mayonnaise
1 avocado, cubed
1 tablespoon cayenne pepper
1 teaspoon thyme
1 teaspoon salt
1 teaspoon ground pepper
½ cup breadcrumbs
1 egg, lightly beaten

Vegetable oil, for brushing on the grill rack
6 sesame buns, split


Coconut Cilantro Mayo Directions:
In a bowl add coconut cream, cilantro and mayonnaise and mix well. Refrigerate until assembling burgers.

Burger Directions:
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Cut lobster tails in half lengthwise, exposing flesh. Combine olive oil, melted butter, lemon juice and dill in small mixing bowl. Brush mixture onto flesh side of lobster tails. Place lobster onto grill and cook for 5-7 minutes. Make sure to turn once during cooking process. Remove from heat and let cool. Remove from shell and cut into cubes. Put lobster pieces into a bowl and add lime juice. Let marinade for 30 minutes.

Place shrimp in olive oil mixture, place shrimp onto grill (about 6 at a time). Cook for about 20 to 30 seconds and flip. After 20 to 30 seconds remove from grill and set aside.

In a bowl add avocado, mayonnaise, cayenne pepper, thyme, salt and pepper. Mash mixture and add shrimp. Remove lobster from marinade and add to avocado and shrimp mixture. Add crab meat to the bowl along with bread crumbs and egg mixture. Fold mixture together and divide into 6 equal portions and press firmly into burgers. Allow to rest 30 minutes, refrigerated. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the grill and close grill. Cook burgers 4 minutes per side (VERY IMPORTANT, flip burger once) and remove. Place the buns cut side down, on the outer edges of the grill to lightly toast.

To assemble the burgers, brush the top cut sides of the buns with the Coconut Cilantro Mayo. Place burgers onto bottoms cut sides of buns, place tops on burgers and enjoy.