Surf & Turf Burger with a Bit o’ Basil Butter

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.


¾ C unsalted butter
3 cloves garlic, minced
3 Tbsp fresh basil, finely chopped
¼ tsp dried tarragon
3 limes
2 ½ tsp kosher salt
1 ½ tsp fresh ground black pepper
1 bottle Sauvignon Blanc (ok, only ¾ C is needed for the recipe, as the chef may need at least a glass)
1 lb lobster tail
5 Tbsp Extra Virgin Olive Oil
2 lbs ground sirloin
1 large portabella mushroom, finely chopped to yield 1 ½ C
1 bunch fresh spinach leaves
8 oz goat cheese, chilled
1 large ripe Haas avocado
6 Kaiser buns, split



Bit `o’ Basil Butter (BBB): Soften the butter, and to it combine in the garlic, fresh basil, tarragon, juice from ½ a lime, 1 tsp kosher salt, ½ tsp fresh ground pepper, and 1/4 C Sauvignon Blanc. Place this mixture onto a sheet of plastic wrap and mold into a log about 1” round. Tightly surround the log with plastic wrap and place into a freezer to set (at least 20 minutes). Turf, Lobster prep: Remove lobster meat from the tail; slice the meat on the diagonal (along its length) into 12 equal pieces, and arrange into a shallow dish. Cover the lobster slices with the zest of 1 lime, and add ¼ C Sauvignon Blanc and juice from ½ lime over all the slices. Drizzle 2 Tbsp of olive oil, over the lobster, and dust with fresh ground pepper and kosher salt. Cover and refrigerate until ready to grill. Surf Burger Mixture: To the ground sirloin add the chopped mushrooms, 1 tsp kosher salt, ½ tsp fresh ground pepper and ½ of the chopped/crumpled BBB log. Mix, avoiding overworking, then divide into 6 equal portions to form 5” patties. Drizzle the patties on both sides with 3 Tbsp of olive oil and place onto a flat platter. Dust with kosher salt and fresh ground pepper, and add ¼ C Sauvignon Blanc. Cover and refrigerate. Grill Prep Time: Ready your wood grill with mesquite charcoal to achieve a medium-hot, ash covered coal. 15 minutes prior to the grill being ready, remove the patties and the lobster from the refrigerator. Wash the spinach, remove the stems, and julienne the leaves. Slice the chilled goat cheese into 12 pieces and cut 1 lime into 6 wedges. Cut 1 avocado in half, and then lengthwise into 12 slices. Cut ½ of the remaining BBB log into 6 pieces. Cover and refrigerate all just cut items until final burger building. Melt the remaining BBB, brush each side of the split Kaiser buns, and set aside. Grilling: Over the readied coals place lobster pieces on the grill (preferably in a grill pan with holes (to avoid any lobster losses) to cook for no more than 1 minute, uncovered. Flip and drizzle with remaining marinade, cooking for no more than an additional 1 – 1 ½ minutes. Remove to a clean plate and cover with foil. Place burgers on the grill. Drizzle with remaining marinade as they cook and flip after 4-5 minutes. Place 2 slices of the goat cheese on each burger and continue to cook uncovered for 2 minutes. Top with 2 pieces of the grilled lobster, cover the grill, and cook for 2-3 additional minutes for medium burgers… be prepared with a water mist (water spray) to tame any flare-ups and/or move the burgers from being over the direct heat as these burgers are finished off. Remove the burgers to a fresh platter and top each with a slice of BBB. Place the split buns which have been buttered with the BBB onto the grill, buttered side down, for about 1 minute to lightly warm/toast. Assemble burgers onto the serving plate by placing the grilled Surf & Turf Burger on a toasted Kaiser bun bottom. Cover the inside of a top bun with a small pile of the julienned spinach and two slices of avocado, and finish by squeezing a lime wedge over the top, close and serve immediately. Serves 6.