Recipes
Surf N Turf Burger
Jennifer MacKenzie
DATE: Monday, June 21st, 2010
Ingredients
- 1lb (500 g) Lean Ground Beef Sirloin or Chuck
- ¼ cup (mL) dry bread crumbs
- 2 tbsp (30 mL) steak sauce
- 1 small onion, finely chopped
- 1 egg, lightly beaten
- 3 tbsp (45 mL) minced fresh dill
Baby Shrimp Salsa
- 1 cup (250 mL) frozen cooked baby shrimp
- 3 radishes thinly sliced
- 2 tbsp (30 mL) EACH mayonnaise and seafood cocktail sauce.
- Fresh dill.
Preparation
- Lightly combine beef, bread crumbs, steak sauce, onion and egg.
- Lightly fold in minced dill until blended.
- Gently form into four ¾ inch (2cm) thick patties.
- Grill over medium-high heat on lightly oiled grill for 5 to 7 minutes per side or until digital instant read thermometer inserted sideways into centre of patty reads 160 °F (71°C).
Baby Shrimp Salsa
- stir together baby shrimp, radishes, mayonnaise and seafood cocktail sauce.
- Garnish with minced fresh dill.
