Grilled Surf And Turf Sirloin Burgers On Bed Of Lettuce With Grilled Shrimp And Horseradish Chili Sauce Recipes

SURF N' TURF BURGERS

Steps:

• Preheat your grill for direct grilling over medium heat;
• Mix all of the Aïoli Mayo ingredients together and set aside in the refrigerator;
• With a sharp Chef's Knife, cut the beef sirloin into thin slabs, slice the slabs into thin spaghetti like strips, then turn 90 degrees and cut into 1/8 to 1/4 long pieces; You can also use a meat grinder if you have one;
• Mix the ground sirloin with 2 tbsp of Caribeque A.P. Rub, 1 tbsp of breadcrumbs and 1 egg. Form 4 to 5 equal patties of about 1 inch thick;
• Thread the shrimp onto flat shaped skewers and rub each side with the A.P. rub;
• Place the shrimp and burgers on the hot grate and grill for 4 minutes per side; Place a slice of Swiss cheese on top of each beef patties for the last 30 seconds; You can let the burgers cook a little longer if you prefer them well done;
• Assemble the burgers with toasted buns, a spoonful of Aïoli Mayo, rocket salad, three grilled shrimp and a grilled beef patty; Serve and enjoy.

SIRLOIN BURGERS ON BED OF LETTUCE WITH GRILLED SHRIMP AND HORSERADISH CHILI SAUCE

Steps:

• Preheat grill pan or outdoor grill to high.
• Combine beef, shallot, thyme, Worcestershire, smoked paprika or cumin, and grill seasoning. Combine and divide meat into 4 portions. Form large patties about 1 1/4 inches thick. Coat beef patties with a drizzle of extra-virgin olive oil. Cook 3 to 4 minutes preside for medium rare, 6 to 7 minutes per side for medium well to well doneness.
• Cut shrimp along deveining line and "butterfly" them open a little. Be careful not to cut all the way through the shrimp. Leave tails in tact. Place shrimp in a shallow dish. Coat shrimp in extra-virgin olive oil. Sprinkle with grill seasoning or salt and pepper. Add parsley, lemon zest and finely chopped garlic, turn shrimp to coat evenly in flavorings. Wedge lemon which you have zested to pass later at the table with cooked shrimp. Grill shrimp alongside meat patties for 2 to 3 minutes on each side, until heads curl towards tails and shrimp are pink.
• While meat and shrimp cook, arrange 4 beds of cut iceberg lettuce on platter and combine horseradish with chili sauce in a small bowl. To serve, place burgers on lettuce "buns" and dot with sauce, then top with 2 grilled shrimp. Pass remaining sauce and lemon wedges at table.

GRILLED SURF AND TURF: SIRLOIN BURGERS ON BED OF LETTUCE WITH GRILLED SHRIMP AND HORSERADISH CHILI SAUCE

Steps:

• Preheat a grill pan or outdoor grill to high.
• In a large bowl combine the beef, shallot, thyme, Worcestershire, smoked paprika or cumin, and grill seasoning. Divide the meat into 4 portions and form large patties about 1 1/4 inches thick. Coat the beef patties with a drizzle of EVOO. Cook for 3 to 4 minutes on each side for medium rare, 6 minutes per side for medium well to well-done.
• Cut the shrimp along the deveining line and "butterfly" them open a little. Be careful not to cut all the way through the shrimp and to leave the tails intact. Place the shrimp in a shallow dish and coat in EVOO. Sprinkle with the grill seasoning or salt and pepper. Add the parsley, lemon zest, and garlic and turn the shrimp to coat evenly in flavorings. Grill the shrimp alongside the meat patties for 2 to 3 minutes on each side, until heads curl toward tails and the shrimp are pink.
• While the meat and shrimp cook, arrange 4 beds of cut iceberg lettuce on a platter and combine the horseradish with chili sauce in a small bowl. To serve, place the burgers on toast with lettuce "buns" as tops and dot with sauce, then top with 2 grilled shrimp. Pass the remaining sauce and the lemon wedges at the table. Serve with Bacon-Wrapped Asparagus Bundles (page 57).