The Splash~ Surf and Turf Burger
6 slices of apple wood smoked bacon
1 head of Romaine lettuce
1 teaspoon coarse ground black pepper
5 tablespoons Colavita 100% pure olive oil
3 ounces (by weight) of alfalfa sprouts
1/2 cup Heinz ketchup
1 tablespoon Worcestershire sauce
1 tablespoon prepared horseradish
3 pounds fresh ground chuck
3 teaspoons salt
2 ounces kona coffee, auto drip size grounds
vegetable oil to brush on grill rack
9 pieces (16-20 ct) White precooked, peeled and de-veined cocktail shrimp
6 poppy seed rolls
Turn on gas grill and heat to medium.
To Prepare Greens: In an iron skillet on the grill, cook the 6 slices of bacon until crisp, approximately 2-3 minutes per side. Remove from pan and place on paper towel lined plate to drain grease. Allow to cool then chop into 1/4 inch pieces. When pan cools, wipe with paper towel and set aside.
Prepare romaine lettuce by removing outer leaves, cutting away end, thoroughly washing, then chopping to a 1/4 inch shred and set aside. With a zester, remove the rind of one of the lemons and place in a large bowl. Add the juice of one and a half lemons. With a wire whisk, mix thoroughly with one half teaspoon of coarse ground black pepper, slowly add the five tablespoons of olive oil, continuing to whisk until well mixed. Toss in the alfalfa sprouts, chopped romaine and bacon bits. Toss until evenly coated and refrigerate until assembly.
To Prepare the Cocktail Sauce: In a one cup measuring cup, measure out one-half cup Heinz ketchup. Add the juice of one-half lemon, one tablespoon Worcestershire sauce, one tablespoon prepared horseradish and one half teaspoon coarse ground black pepper. Stir until thoroughly blended. Refrigerate until assembly.
To Prepare the Burgers: Place 3 lbs. ground chuck in a large bowl, gently breaking up with fingers, sprinkle evenly with salt and mix thoroughly, handling as little as possible. Divide meat into six equal portions and gently form into six patties approximately one inch thick. Sprinkle two ounces of kona coffee grounds onto a large plate. Lightly dredge patties on both sides with coffee. Place patties on a plate. Wash hands after handling raw meat. Discard unused coffee. Cover patties with plastic wrap and set aside.
Brush heated grill rack with vegetable oil. Place burgers in center of grill rack and close lid. Cook patties for 3-4 minutes one one side. While burgers cook, remove tails from shrimp and slice each shrimp in half lengthwise to reduce thickness.
Back at the grill, flip burgers, cooking an additional 2 minutes. Place halved poppy seed rolls on outer edge of grill rack, insides down. After about a minute, remove buns to individual plates. Check burgers with thermometer for proper doneness. When properly cooked, remove burger patties, one to each bottom portion of rolls. Place three pieces of the sliced shrimp on top of each burger patty. Spoon on approximately one to two tablespoons of the cocktail sauce. Next lightly re-toss the greens in the bowl. Using tongs to allow excess liquid to drip away, top off patties with about a one to two inch mound of greens. Cover with top portion of roll, skewer with two wooden picks and gently cut into halves. Serve immediately.