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

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.

HORSERADISH BURGERS WITH HAVARTI

Steps:

• Put the beef in a large mixing bowl. Use a rubber spatula to fold in the horseradish and chives; season with salt and pepper. Hand-form the meat into 8 burgers, cover them, and chill in the fridge while preparing your grill.
• Place a large grill pan on 2 burners over medium-high heat or preheat a gas or charcoal grill and get it very hot. Burgers stick to a cold grill, so it's important that you give it plenty of time to heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel then carefully and quickly wipe the hot grates of the grill; this will create a non-stick grilling surface. Grill the burgers for 8 minutes per side for medium; 7 minutes if you like your meat rare.
• When the burgers are just about cooked, put a couple of slices of cheese on top of each and cover the grill for 1 minute to melt the cheese. Remove the burgers to a clean side plate so you have enough room to toast the buns.
• Rub the grill rack with the same paper towel as before to clean the small charred pieces, then toast the hamburger buns cut-side down for 1 minute. Serve the burgers with your favorite condiment and any garnish you like, such as bacon, lettuce, sliced tomato, and onion.

SIRLOIN BURGERS WITH BALSAMIC MAYO, MUSHROOMS AND SWISS

Steps:

• Preheat grill pan or large nonstick skillet
• Saute onions in a small pan over moderate heat for 3 to 5 minutes until tender. Combine meat with Worcestershire sauce, Sauteed onion and steak seasoning blend or salt and pepper. Form 4 large patties. Drizzle patties with a touch of extra-virgin olive oil. Quick toast your split rolls, then add burgers to grill pan or skillet. Grill or pan-fry burgers 4 to 5 minutes on each side for medium well doneness.
• Heat a small to medium nonstick skillet over medium high heat. Add a little oil and mushrooms. Season mushrooms with a little salt and pepper and saute until just tender, about 3 to 5 minutes. Remove from heat.
• Pile mushrooms on top of burgers just before you are ready to take them off the grill or out of the pan. Fold each Swiss cheese slice in half and rest on top of mushrooms. Place a loose tin foil tent over the burgers and turn heat off under pan or grill. Allow the cheese to begin to melt down over mushroom and burgers, about 2 to 3 minutes.
• Combine balsamic, mayonnaise and coarse cracked black pepper in a small dish.
• To assemble, place burgers with mushrooms and Swiss cheese on bun bottom. Slather tops of buns with Balsamic black pepper mayonnaise and baby spinach. Set burger tops in place and serve with sliced vine ripe tomatoes, drizzled with oil, seasoned with salt and pepper and garnished with scallions. Pile onion rings and a dollop of dipping sauce along side. For drinks, try black and white frozen shakes -- yum!

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).

GRILLED SHRIMP IN LETTUCE LEAVES WITH SERRANO-MINT SAUCE

Steps:

• Preheat the grill to medium-high. In a large bowl, toss shrimp in oil and season with salt and pepper. Grill the shrimp for 1 to 2 minutes on each side or until just cooked through. Be careful not to overcook the shrimp, or they will be tough and rubbery. Remove from the grill.
• Place about 3 shrimp in each lettuce leaf. Drizzle with the Serrano-Mint Sauce and with a little chili oil, if desired. Sprinkle with a few cilantro leaves. Roll up the lettuce leaves, and eat immediately.
• Place all ingredients, except for salt, in a blender. Pulse until smooth. Season, to taste.

SHRIMP BURGERS

Steps:

• Boil shrimp for 2 minutes. Drain in a colander, and place ice on top until cool enough to handle. Peel and devein shrimp, and chop into small dice.
• In a large bowl, mix shrimp with scallions, celery, parsley and lemon zest. Stir in mayonnaise, cornbread crumbs and the egg, and beat with a whisk or wooden spoon until evenly distributed. Season with salt, pepper and Tabasco to taste.
• With your hands, form 6 patties about 3 inches in diameter. Sauté, 3 at a time, in peanut oil until both sides are nicely browned. Drain on paper towels. Serve on hamburger buns with lettuce, tomato and tartar sauce.

GRILLED SHRIMP BURGERS

Steps:

• Chop shrimp finely using a food processor (I used my Pampered Chef food chopper) or grind with a meat grinder using a coarse grinding plate.
• Gently but thoroughly mix shrimp with remaining ingredients.
• Season with salt and pepper to taste.
• NOTE: I eliminated the salt due to the use of celery salt.
• Gently form mixture into six to eight 3/4-inch-thick burgers.
• Cover the burgers and refrigerate for 30 minutes or until needed.
• Grill burgers 5 to 6 minutes on each side, basting with approximately 1 teaspoon of Worcestershire sauce per burger while grilling.
• Serve with whatever you like to dress your shrimp with.
• We used a homemade tartar sauce but I would also consider cocktail sauce or barbecue sauce as well as lettuce and tomato.